Roasted Smashed Broccoli gets super crispy in the oven is perfect with this simple, dairy-free Caesar dressing. It’s an easy way to make veggies more cravable!
SERVING SIZE: 2 (with extra dressing for later!)
THE RECIPE:
Preheat oven to 425°F.
Boil the broccoli until just tender, about 10 minutes. Drain and let is cool slightly so it’s easier to handle.
Place the broccoli on a baking sheet and gently smash each piece flat (the bottom of a glass works perfectly here).
Roast at 425°F for 15 minutes, until the edges are crispy.
In a small bowl, mix together the tahini, olive oil, lemon juice, dijon mustard, garlic cloves, salt, pepper, Worcestershire sauce (if you want to go vegan, you can skip this!), and water. Mix until combined and creamy.
Drizzle the Caesar dressing over the broccoli (I used about 1/8 of the dressing). And enjoy!
Roasted Smashed Broccoli with Dairy-Free Caesar Dressing
Ingredients
- 1/3 cup tahini
- 2 tbsp olive oil
- 1/2 lemon squeezed
- 3/4 tbsp dijon mustard
- 2-3 garlic cloves minced
- 1/2 tsp pepper
- 1/2 tsp salt
- 1/2 tsp Worcestershire sauce (to go vegan, just remove this!)
- 1/3 cup water
Instructions
- Preheat oven to 425°F
- Boil the broccoli until just tender, about 10 minutes. Drain and let is cool slightly so it’s easier to handle.
- Place the broccoli on a baking sheet and gently smash each piece flat (the bottom of a glass works perfectly here).
- Roast at 425°F for 15 minutes, until the edges are crispy.
- In a small bowl, mix together the tahini, olive oil, lemon juice, dijon mustard, garlic cloves, salt, pepper, Worcestershire sauce (if you want to go vegan, you can skip this!), and water. Mix until combined and creamy.
- Drizzle the Caesar dressing over the broccoli (I used about 1/8 of the dressing). And enjoy!
