I’m not usually a fan of popular food trends. The main reason is that my understanding speed needs to be faster.

For example, I first made vegan grilled feta pasta two years after it became popular.

However, this feta pasta is an example of a popular food trend, and it’s popular for good reason: it has a delicious flavor and a cooking method that’s both ingenious and time-saving.

It proved that viral recipes are treasured – they can be guardians of eternity – whether I’m making them when they’re famous or not.

Today, I’m sharing an equally fun recipe with an unexpectedly good result: breaking broccoli in a pan.

My recipe for chopped broccoli is simple and fun. It gives the cauliflower both the tender feel of steamed broccoli and the crisp edge of roasted broccoli.

Best of all, these little flowers are super delicious. I’m glad to be able to tell you.

What is crushed broccoli?

Even if you’ve never heard of mashed broccoli, you’ve probably heard of a related recipe: mashed potatoes.

The concept behind both recipes is the same. First, you parade the vegetable so it’s not ready to eat but tender enough to crush.

Then, you “break” the vegetables with something—I use the bottom of a drinking glass or a glass bottle.

This flattens the vegetable and makes it look like a big, tender “potato chip.” It also increases the surface area, so there are more opportunities to brush vegetables or sprinkle on toppings or seasonings.

You may wonder if the effort is worth it. Isn’t roasted broccoli enough?

Smashing things is worth it!

I love roasted broccoli, but it’s very different from these crushed flowers. Roasted broccoli is super crisp; sometimes, it’s too crisp for me.

On the other hand, steamed broccoli – one of my favorite vegetable garnishes and food – could be more crunchy.

Crushed broccoli is the best of both worlds. The florets are super tender, but they have a delightfully crisp edge.

They are truly unique. The process of making them is not only exceptional but also enjoyable.

How to make chopped broccoli

“Crushing” broccoli takes just a few steps. First, steam the florets until they’re tender.

Then, it’s crushed and seasoned.

Finally, you’ll bake the florets on a baking sheet. A few minutes before the flowers finish roasting, you can add additional seasonings; I’ve listed my favorite options.

1. Steam

The purpose of steaming is to cook the broccoli so that it is fork-tender but not so mushy. 4-5 minutes is a reasonable amount of time.

Step 2: Crush

Now comes the fun part: Smash!

But before you mash, you need to pat the florets dry.

I laid the steamed florets flat and lined them with a tea or paper towel. I gently pressed and patted them to remove as much water as possible.

Next, transfer the florets to the baking sheet. Take a water glass or mason jar—whichever you have on hand—and “smash” or squash the florets with the bottom.

This may take a little pressure. The aim is to flatten the florets gently but not strike them so that they crumble.

After this, you’ll want to pat the squished florets dry again with another paper towel or tea towel. They should be as dry as possible before you season them.

Step 3: Season

Now it’s time to season the chopped broccoli.

I tried a few different things. I drizzled them with oil and coated them with my hands. In another experiment, I used cooking oil spray. After that, I sprinkled salt and garlic powder on top.

I was inspired by Nicole’s recipe to find the best way to do this: mix olive oil with garlic powder and salt, then gently brush the florets.

This is the most effective and consistent method of seasoning, resulting in the perfect garlicky and salty taste.

Step 4 Bake

Next, you’re going to bake the florets in the preheated oven.

They need to be roasted at 400°F/200°C for 15-18 minutes, or until the florets are sizzling and golden brown. These visual cues will let you know they’re almost ready!

At this point, you will remove the florets from the oven, and you can season them again with additional ingredients.

I presented three options:

• Lemon juice and lemon zest
• Crushed red pepper
• Vegetarian Parmesan cheese

All of these options have different benefits. Cashew Parmesan adds texture and flavor.

Lemon juice and zest, of course, add brightness and acidity.

Finally, chopped red peppers add some heat.

If none of these flavors appeal, you can certainly explore other seasonings. I came up with some other ideas:

• Sprinkle with a layer of tar or duka
• Spread the florets with buffalo sauce or drizzle with hot sauce
• Lightly brush the florets with the chili sauce
• Sprinkle the florets with Italian seasoning or Provencal herbs
• Spoon the vegetarian yellow cheese sauce over the broccoli

Return the florets to the oven and bake for another five minutes or until they are browned and crisp on both sides.

By this stage, the cauliflower should be wonderfully soft in the middle, ready to be enjoyed.

Once you’ve sprinkled the florets with sea salt, drizzled them with extra olive oil, or added any other desired seasoning, your dish is ready to be savored.

Can I prepare recipes with frozen cauliflower?

I love frozen vegetables. I always use bags of frozen green beans, peas, carrots, and corn and simply add a little vegan butter and salt to them.

And I rarely come to play with a pack of frozen broccoli.

Often, these turn into frozen roasted broccoli for Vegetarian Week, showcasing the versatility of this recipe.

Alternatively, you can cook the florets according to the instructions on the freeze package, dry them as much as possible, and then continue with the crushing and seasoning steps above.

The results were very similar to using fresh broccoli. Whether or not you recently remembered to buy produce, this recipe is not only doable, but also incredibly convenient!

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You can keep the pan-roasted shredded cauliflower in an airtight container in the refrigerator for up to three days.

I find that freezing and thawing can affect the texture, so I wouldn’t recommend freezing this vegetable side dish.

Service proposal

Mashed cauliflower is used as a side dish or snack.

Suppose you make them into a side dish. In that case, you can pair them with any vegetarian main dish or a combination of simple protein or grain dishes.

If you like to eat small flowers, I highly recommend the dip with them! Here are some suggestions:

• Yum sauce
• Homemade vegan ranch dressing
• Dijon lemon tahini
• Vegan mayonnaise (Homemade!)
• Yellow cheese sauce
• Cashew cheese sauce
• Vegan pesto with basil and cashews

The florets should be very tasty on their own—that’s the whole point of adding seasonings—but a top-notch sauce doesn’t hurt.

Here’s the full recipe.

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Ingredients

1 large or 2 small cauliflower, cut into large florets *(2-3 inches, or 5-7.5 cm)

2 tablespoons olive or avocado oil (plus any additional oil you want)

1/2 teaspoon garlic powder

1/8 teaspoon acceptable salt (plus any additional salt you may wish to)

Finely chopped red pepper or freshly ground black pepper, according to personal taste

Optional :1 lemon, juice, and zest

Optional :3 tablespoons cashew Parmesan cheese

Instructions

1. Easy PreheatingFill a pot of water a few inches deep and attach the steamer attachment. Bring the water to a boil and put the florets in the steamer. Steam the cauliflower for 4-5 minutes, or until it is tender and can be easily pierced with a fork but not mushy. Remove the steamer from the heat.
2. Move the florets to a flat surface lined with a tea towel or paper towel. Pat them dry, then transfer them to a baking sheet.
3. Use the bottom of a plain, flat drinking glass or stone jar to smash the florets until they are relatively flat but do not shatter or fall apart. They should be 1/4-1/2 inch (6mm-1.3 cm) thick. If they release extra moisture as you mash them, pat them dry on a baking sheet with paper towels. The broken florets should be as dry as possible.
4. Whisk the oil, garlic powder, and salt together in a small bowl. Use a pastry or basting brush to coat the tops of the florets with this mixture. Add red pepper or freshly ground black pepper as needed.
5. Place the cauliflower in the oven and bake for 15-18 minutes or until it is sizzling and golden brown. Remove the baking sheet from the oven and add the final seasonings, as needed: a squeeze of lemon juice, a sprinkle of lemon zest, or a few tablespoons of cashew Parmesan cheese sprinkled over the florets.
6. Return the florets to the oven and bake for another 5-7 minutes or until crisp and browned around the edges. If you like, finish with a little salt and/or extra olive oil. Enjoy.