Broccoli can be roasted until crisp, stir-fried until just tender, or cooked until soft enough to disappear into a pasta sauce. This collection has dishes for all kinds of occasions, from a quick vegetable side to a meal with rice, noodles or grains. Try fresh lemon and tahini, savory cheese, or a sauce with lime and peanuts.
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Main CourseCharred edges of broccoli, hearty lentils and a fresh tahini sauce make this vegetable-forward main course complete. Lemon and mint keep it lively; toasted sunflower seeds add a crunchy finish.
BreakfastWarm corn tortillas with soft scrambled eggs, broccoli with charred edges, and a fresh salsa of lime, cilantro, and spring onion. Crumbled feta adds a salty, savory note; it’s a hearty breakfast that’s on the table in about 25 minutes.
Main courseFluffy quinoa and broccoli with dark, roasted edges form the base; lemony tahini sauce, tangy red onion and toasted almonds add creaminess, freshness and crunch.
Main courseIn this quick pasta dish, some of the broccoli becomes a chunky sauce while the rest stays firm to the bite. Lemon adds freshness, while toasted almonds provide a crunchy contrast.
Main courseWide rice noodles stir-fried over high heat with chicken, egg and Chinese broccoli: the sauce is savory and slightly sweet, with dark, caramelized edges on some of the noodles. Serve chili vinegar on the side for anyone who wants a little extra heat and acidity.
Side dishThese little broccoli fritters develop golden-brown edges and stay soft inside. The fresh dip of yogurt, lemon and dill makes them ideal as a first course or as part of a light meal.
Main courseRoasted broccoli gets a spicy, buttery coating; lemon bulgur, a fresh yogurt sauce and toasted almonds bring acidity, creaminess and crunch. A colorful main dish that’s on the table in about 40 minutes.
Main courseTwo preparations give broccoli extra depth: roasted florets with browned edges and briefly blanched broccoli with a fresh bite. Creamy peanut sauce, lime and crunchy peanuts turn it into a complete noodle meal.
Main courseDark, roasted edges and a satisfying bite make broccoli the star of this dish. White beans and almond give the lemon cream body; toasted almonds and parsley bring freshness and crunch. Serve it with couscous for a complete meal.
Main courseSalmon with a thin, glossy teriyaki glaze, tender Japanese rice and crisp green broccoli: a well-balanced main course where the sweet-and-salty sauce complements the fish rather than overpowering it.
Main CourseGolden-brown tofu gets a glossy coating of sweet-and-savory miso. Served with rice and briefly steamed broccoli, this is a complete Japanese-inspired main course with soft, crisp and savory notes.
Side dishBroccoli roasted in a hot oven develops dark, crisp edges while staying firm inside. A bright sauce of lemon, capers and parsley, along with a handful of golden breadcrumbs, makes this a flavourful side dish.
Main courseDeeply roasted broccoli, a creamy pepper and almond sauce, and crispy chickpeas come together in a hearty vegetable meal. Lemon keeps the romesco fresh; serve with bread or grains if you’d like something more filling.
Main courseThinly sliced beef, green broccoli and a lightly thickened sauce of oyster sauce, soy sauce, garlic and ginger: this Indonesian-Chinese stir-fry is on the table in no time with warm rice.
Main CourseThick slices of broccoli develop dark, roasted edges in the skillet while staying juicy inside. With creamy white beans, lemon, parsley and crunchy breadcrumbs, they make a hearty meal with fresh, spicy notes.
Side dishSmall broccoli florets roast quickly, developing deep-brown, crisp edges and a firm bite. A creamy dip made with peanut butter, lime, soy sauce and chili brings tang, saltiness and a pleasant warmth.
LunchRoasted broccoli and warm pearl barley make a hearty lunch salad, with a cool lemon-yogurt dressing and crunchy sunflower seeds. Roasting the stem along with the florets gives the broccoli a variety of textures and helps reduce waste.
Main courseDeeply roasted broccoli, tender bulgur and crunchy chickpeas come together in a hearty meal. Lemon tahini and parsley add freshness and creaminess without masking the roasted flavor.
Main courseBroccoli takes center stage alongside cauliflower, carrot and cabbage in this cap cai. The vegetables are quickly stir-fried in batches, then coated in a savory garlic sauce. Serve with rice so none of the sauce goes to waste.
Main courseDeeply roasted broccoli florets on soft, lemony polenta, with garlic and chili in warm olive oil. A simple main course with creamy, fresh and spicy flavours side by side.
Main courseDark, roasted edges and fresh lemon give this broccoli a bold flavor. Creamy white bean cream makes a soft base, while chili oil and crispy breadcrumbs add warmth and crunch.
Side dishAl dente broccoli gets a warm, nutty butter sauce with lemon and parsley. A simple French-inspired side dish that goes well with roast meat, fish or lentils.
Main courseThis Italian vegetable flan combines tender broccoli with ricotta, Parmesan and a touch of nutmeg. After baking, cut it into firm, golden-brown wedges and serve warm with bread.
LunchRoasted broccoli with dark, crisp edges, a silky lemon-garlic cream and fresh red onion: piled onto sturdy toasted bread, it makes a lunch with creaminess, bite and just enough tang.
For dark edges and a firm bite, roasting at a high temperature is a good choice. Cut the florets to about the same size, pat wet broccoli dry and spread it out on the baking sheet. If the pieces are too close together, they’ll steam instead of brown. You can taste the difference in dishes like roasted broccoli with romesco, lemon and crispy chickpeas and charred broccoli with lemon-caper sauce. A preheated baking sheet helps the broccoli brown underneath as soon as it goes in the oven.
A skillet or wok offers other possibilities. In the breakfast tacos, the broccoli gets charred spots while the scrambled eggs stay soft; in pad see ew, you briefly fry the noodles against the hot wok to give them dark, lightly caramelized spots. Have all your ingredients ready before you start wok dishes: over high heat, there’s little time to chop anything else. For a smooth, soft sauce, longer cooking works better. In orecchiette with broccoli, anchovies and chili, some of the broccoli is mashed and stirred with pasta water to make a sauce.
Broccoli has enough flavor to stand on its own when roasted or fried, but a contrast often makes a plate more balanced. Lemon, lime, vinegar and pickled onion add freshness; tahini, yogurt, peanut sauce and romesco provide a creamy base. The quinoa with charred broccoli and tahini sauce combines lemon with nutty tahini and pickled red onion. In the broccoli florets with lime-peanut dip, the acidity of the lime cuts through the richness of the peanut butter.
Think about how the sauce affects the texture, too. Spoon it over or alongside the broccoli if you want to keep the roasted edges crisp, rather than mixing everything well in advance. Toasted almonds, peanuts, breadcrumbs or crispy chickpeas add a clear contrast. Use the stem, too: peel only the tough outer part and slice the tender inside. This helps it cook more evenly and means less broccoli goes to waste.
Broccoli plays different roles in this collection, depending on the dish. In the Italian orecchiette with broccoli, anchovies and chili, it’s cooked until soft and partly mashed into a chunky sauce. Lemon and toasted breadcrumbs add freshness and crunch. The rigatoni with broccoli, lemon and toasted almonds uses a similar pasta technique: pasta water helps the mashed broccoli cling to the pasta. These are two different ways to make broccoli part of the sauce, rather than a separate vegetable on top.
Wide rice noodles and Chinese broccoli (gai lan) are characteristic of the combination in pad see ew. The firm stems and leaves are cut separately so they cook just right in the wok; chili vinegar is served on the side for a fresh, tangy contrast. That’s different from Japanese tofu dengaku, where fried tofu with a glossy miso sauce is served with rice and broccoli. The French broccoli tart takes a different approach, too: the prebaked pastry shell helps support a substantial filling of egg, crème fraîche and Comté. So choose not just by ingredient, but also by the kind of preparation you feel like.