The fun thing about smashing various foods is that it\u2019s a way of cooking that\u2019s eminently forgiving. You can incorporate all kinds of spices or marinades and it\u2019s pretty much bulletproof. Full disclosure: I\u2019ve been eating way too many starchy foods lately, and not nearly enough Canada\u2019s Food Guide choices. Enter yummy broccoli, stage right. This particular recipe is taken from Kalejunkie (Nicole Modic)<\/a>. I tweaked it a bit and plan on tweaking it even more next time. I might substitute summer savoury herbs for garlic, or add a bit of sesame oil. Whatever you try, I\u2019m sure you (and your guests) will love it.\u00a0<\/span><\/p>\n LEMON PARMESAN SMASHED BROCCOLI 1 large crown of broccoli \u2022 Preheat oven to 425\u02da F.<\/p>\n \u2022 Wash broccoli and cut it up into small florets, including part of the stems. Put into microwave-safe bowl, add a bit of water and microwave until soft but not mushy. Drain the water off and let the broccoli dry on a paper towel.<\/p>\n \u2022 Prepare the lemon vinaigrette by whisking the ingredients together in a small bowl. Set it aside.<\/p>\n \u2022 Line a baking sheet with parchment paper, and spread the broccoli florets evenly across parchment. Then, using the bottom of a solid drinking glass, smash the broccoli down until it\u2019s as flat as possible. Repeat with each floret.<\/p>\n \u2022 Once the florets are smashed, brush the lemon vinaigrette evenly across all the florets. Then add a generous sprinkle of the grated Parmesan cheese on top of each floret.<\/p>\n \u2022 Bake the broccoli in the oven for approximately 20-25 minutes, until the edges of the broccoli are crispy and the cheese has melted. The time will depend on your oven, so keep an eye on them.<\/p>\n The recipe says that leftovers can be stored in an airtight container in the fridge for up to one week, but I guarantee you there won\u2019t be any leftovers. Not a chance. These are so good that I\u2019ve passed them off as appetizers, midday snacks and side dishes. My husband and I polished off an entire head of smashed broccoli before dinner the other night. I never knew healthy food could be this good. This coming from the Queen of Junk Food.<\/p>\n Once you feel all high and mighty for having just consumed a full head of smashed broccoli, feel free to blow it all by sampling some mini no-bake chocolate cheesecakes \u2013 or fake cheesecakes, as I call them. Any way you parse it, there is no cheese in these, yet they\u2019re not fully vegan either.<\/p>\n Called mini because they\u2019re made in mini-muffin pans, you can actually make these in a regular six-to-eight-inch springform pan if you so choose. It won\u2019t come out like a two- or three-inch New York-style cheesecake, but I never promised you a rose garden, either.\u00a0<\/span><\/p>\n I didn\u2019t try making them in a mini-muffin pan because I didn\u2019t know if I\u2019d be able to get them out of the liners easily. Plus, I only have one mini-muffin pan. Maybe next time. Like pretty much everything I cook and bake, these are easy to make and require few, if any, exotic ingredients. I found this recipe online at joyfoodsunshine.com<\/a> by Laura.<\/p>\n
\n<\/b><\/b>(adapted from Kalejunkie<\/a>)<\/i><\/i><\/p>\n
\n<\/b>1\/3 cup grated Parmesan cheese
\n<\/b>1\/4 cup olive oil
\n<\/b>1 lemon juiced
\n<\/b>1 tsp garlic powder
\n<\/b>1 tsp coarse kosher salt
\n<\/b>1\/2 tsp ground black pepper<\/b><\/p>\n![\"photo](\"https:\/\/www.jewishindependent.ca\/wp-content\/uploads\/2025\/05\/may-30-AB.30.smashed-broccoli.jpeg\")
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