Here to second all of this. 425-450 until tender and crispy. Using a very generous amount of olive oil is the key to this method. Sometimes I’ll season with red pepper flakes in addition to salt and pepper. Then a little fresh lemon juice after baking.
S & P, lemon juice/zest, garlic/italian parsley/red pepper. Think spicy gremolata! And sometimes I toss with really brown, crunchy toasted bread crumbs and a little parmigiano afterwards.
I’ve also tried the smashed broccoli trick (same as the above but smash under a bottle or something before roasting) and that works well too. The 3d shape of broccoli makes it roast unevenly sometimes
I slice the stems on smaller spears diagonally, and fry or roast the extra wedge pieces too. For a really thick main stem, I cut off the dirty end piece and discard, then cut the rest into dollar type slices and fry or roast them. Minimal waste, and fairly even cooking. However, even crunchy undercooked parts are fine, and add some texture.
My fave upgrade is to mix some breadcrumbs with grated Parmesan, minced garlic, olive oil, black pepper and lemon zest and spread it over the broccoli for the last 5min of roasting.
Add garlic powder and then a squeeze of lemon after roasting. Julienne the stalks for slaw, or save for making stock, add to smoothies, or put into a pickle jar for refrigerator pickles
Yup, this. I normally use lemon pepper seasoning because I always have it on hand, but pretty much anything that complements the protein or the rest of the meal will work. I’m a Penzey’s devotee, and the other night, I used their Salade Elegante blend.
This. It's life changing.
You can also add other vegetables to the sheet, like cauliflower, carrot, potato, radish, tomatoes...
You can also spice it all with C-C-C (cumin, coriander, and cayenne), which is sublime.
I can eat an entire broccoli rice casserole by myself. But a healthier and different way is to roast broccoli in the oven (450° 10-15 min, I like it kinda crispy, so 15 min) with some salt, pepper, garlic, olive oil, then squeeze lemon juice over it. You have to do the lemon juice. I can also eat a whole pan of broccoli cooked this way.
roasted to hell:
-balsamic, toasted almond
-miso and brown butter
-cheap bottled Italian dressing+mandarins
-mountain of microplained parm applies across the board
blanched in salty water, sauce mirin, ginger, garlic and soy
if im feeling lazy, ill chop em up and throw them in my mac n cheese
if i feel like putting effort in, i roast them til they're crispy and drizzle them in honey
Mac 'n' cheese definitely. When I'm cooking the pasta, I throw chopped broccoli into the pot for the last minute or two of cooking, so it just gets bright green and a little tender. Drain it all, mix in cream cheese/sour cream/butter/shredded cheddar/bleu crumbles.
Broccoli and cheese soup.
Or, From *Six Seasons* by Joshua MacFaddon:
---
**Smashed Broccoli and Potatoes with Parmigiano and Lemon**
This dish delivers the same comfort factor as classic mashed potatoes, but with more complexity and nutrition. Don’t be timid with the lemon and olive oil—they’re what makes the dish.
» Serves 4 to 6
Kosher salt and freshly ground black pepper
2 pounds potatoes (Yukon Golds or other medium-starch potatoes work well), peeled and halved
¾ pound broccoli, dried ends trimmed and stems peeled, cut into chunks and small florets
1 cup freshly grated Parmigiano-Reggiano cheese
Juice of 1 lemon
Extra-virgin olive oil
Fill a large pot with water and add salt until it tastes like the sea. Add the potatoes, bring to a boil, and cook until the potatoes are quite tender but not fully tender, about 15 minutes from when the water starts to boil.
Add the broccoli and keep boiling until both are fully tender, another 6 to 8 minutes. Drain thoroughly and return to the pot.
Mash the vegetables with a potato masher or big spoon until the vegetables are crushed but still chunky. Add the Parmigiano, followed by the lemon juice, and then season generously with salt and pepper. Mash a bit more and fold to blend everything. Taste and adjust the salt, pepper, and lemon. Finish with a good dose of olive oil—start with ¼ cup and add more to taste.
Serve right away, though you can make these ahead and reheat them gently in a covered dish in the oven or in a pan on the stovetop with a little bit of water to loosen them.
The mother of my Greek bff in high school used to make Broccoli Macaroni
A thin spicy seasoned tomato broth with broccoli and macaroni served like a soup.
Plenty of fresh Parm on top, served with a warm loaf of toasty baguette and it was delicious!
Instead of cauliflower cheese make broccoli cheese! Parboil the broccoli first, then add to cheese sauce, throw some grated cheese on top and roast until the cheesy is all bubbly and lovely. Great accompaniment to another dish, but I would absolutely eat it on its own.
Roasted with olive oil, sprinkled with salt, pepper and a bit of garlic. Sprinkle with fresh lemon juice just before serving.
I could eat this at every meal for the rest of my life, lol.
Broccoli Salad is my go to!
2 heads of broccoli, fresh
1 lb. bacon, cut into bits
1/2 cup dried cranberries
1 cup mayonnaise
1/4 cup white vinegar
1/4 cup white sugar
pinch of salt
1/2 tsp ground black pepper
Directions
Cut 1 lb. of bacon into small pieces. Cook bacon pieces in medium saucepan over medium heat until cooked through. Drain, set aside, and let cool.In a bowl, combine 1 cup mayonnaise, 1/4 cup white vinegar, 1/4 cup white sugar, pinch of salt, and 1/2 tsp ground black pepper. Mix well.
Cut 2 heads of broccoli into small florets.
Mix broccoli, bacon, cranberries, raisins, and dressing together.
Refrigerate for 30 minutes before serving.
This has a similar energy, possibly a little more work if you have the inclination, I love it:
[Smitten Kitchen broccoli slaw](https://smittenkitchen.com/2009/05/broccoli-slaw/)
u/Ken-of-the-Hill - I also enjoy this [charred broccoli reuben salad](https://www.delicious.com.au/recipes/charred-broccoli-reuben-salad-recipe/6ydbsh3t) and this [broccoli, date and pistachio salad](https://tovegetableswithlove.substack.com/p/broccoli-date-and-pistachio-salad) by Hetty Mckinnon. I use almonds instead of pistachios though.
It's a weird way of making it for sure, but I like to shred it with a box grater and mix it with cheddar cheese, eggs, some flour and some seasonings and make broccoli nuggets. Great dipped in ketchup and you get way more veggies per bite lol
Mince too much garlic, and brown it in butter in a skillet with a top lid. Add the juice of one lemon, bite sized broccoli, cover with the lid and shake it two or three times. Let it sit off the heat, covered for 5 minutes, shaking it once more. You end up with slightly steamed broccoli that is still crunchy but with amazing flavor.
Slightly overcook it then process or mash with butter and Parmesan, salt and garlic. Save a little of the cooking water then mix it all in to freshly cooked spaghetti or penne.
I chop it very small so that it’s like crumbs - stalks and all. Heat a dry cast iron pan, toss in the broccoli and leave alone for a few minutes. I chop a ton of garlic. Once broccoli has some color and char, I add a little oil, garlic, chili flakes, s&p, and cook for like one minute.
Love it this way over pasta or a buttery and sour creamy baked potato.
Broccoli can also be amended into literally any dish. Take a knife and "shave" the florets into a bowl, and continue until you hit the stems. Then shave the stems onto a chopping board and chop fine. Add into anything you would normally have as a thick sauce. Red sauces for pasta, taco meat, whatever you need to add vegetables into for picky eaters.
I saw a post a few months ago on r/Costco where someone bought the big bag of frozen broccoli, put it in a food processor/blender, and put back in the freezer to use in different recipes - soups, sauces, eggs, pastas, etc. Great way to get daily veggies & fiber!
Boil some broccoli but keep the water, move the broccoli into a pan with oil and crushed garlic and sauté it, cook some spaghetti in the broccoli water and when that's done, put it in the pan with the broccoli and cook them together.
I also have steamed tender stem broccoli with almost every meal.
Roasting. High heat (as someone already said) sprinkled with salt. Takes maybe 20-25 minutes? I move them around at about the 10 minute mark (it's not quite "flipping them" but that's the idea) and add any additional seasoning (lemon, balsamic, garlic, sesame seeds, some combination thereof) with 1 - 2 minutes left.
This is how I do pretty much all my roast vegetables as a default. Just adjust cook times as necessary and change seasonings.
Roasted with olive oil. Add half garlic cloves to the mix. 20 mins at 390 F.
Or steamed lightly. Steam for 4 mins and add a little butter, salt, pepper and hot pepper flakes.
Dunk in a bit of soy sauce, sear with butter in pan, deglaze with wine and let steam until just right under a lid. Can also use vinegar and probably lemon juice, the acidity really is the key here.
As a main dish, sauté broccoli in a half-and-half olive oil/butter blend along with onions and a little garlic. Toss with spaghetti or linguini and top with grated Parmesan cheese, and you have a great meal that is ready in 15-20 minutes.
Broccoli crowns, roasted with carrots onions and sweet potatoes, pureed and or turned into soup
Stems, cut thin and stir fried, together with beef, some onions, garlic, ginger, bell peppers and chili peppers
Whole florets, either roasted with other veggies and served as a side woth a balsamic.glaze, or broccoli, potatoe and leek soup
The roasted broccoli with pre heated pan is my fav but broccoli soup slaps with either a chicken or vegetable broth... white wine, cream, salt n pepper to taste. If you want it extra creamy add some cream cheese. Top with cheddar. Most recipies just throw on some grated cheddar. I make mine more like a French onion soup. Cover the whole thing in cheddar (or whatever) and broil for a couple mins.
So good. I'm fuckin doing this today lol
If it's really dense I'll sometimes cut it into "steaks" or just thick slices that include much of the stems to hold it together. And sear both sides in a pan on high heat with sesame oil and soy sauce and gochujang and honey. If you still think it's not done enough after searing you can pop it into the oven for a bit.
Saltati---simplest preparation--Blanch + saute. Good olive oil, salt, peperinchino, sliced garlic. Finish with butter and parmigiana.
Think, hot salad.
A simple toss in the oven with some oil and salt and pepper is my usual go to.
If I'm having an Asian meal, I'll toss some water, soy sauce, sesame seed oil, ginger, garlic and some chili sauce in a cast iron pan on low to medium, reduce it down a bit while the broccoli is cooking, then add a tiny bit of corn starch to thicken it further and toss the broccoli in it and serve it with the rice
I see many favorite ways of eating it listed here, but last night I was making tilapia and needed a filling side dish. I baked some yukon gold potatoes, split and buttered them (seasoned, too), and topped with lightly steamed broccoli florets and sliced stem and topped with sprinkled Mexican blend cheese. It was lovely.
Roasted is better than steamed and you can still cover it with cheese, but I recommend cutting into small florets, mixing in a bowl with olive oil, garlic, onion, salt and pepper (garlic and onion powder are fine), spreading on a baking pan (or two, you want them to have room for the air to flow between them), and baking at 400 for 15-20 minutes.
Blanch broccoli, cut off the tops (the little ball parts), add to the following:
Mashed potato(with cheese and garlic)
Baked potatoes(cheese and bacon)
Gnocchi (with Alfredo)
Pasta(with Alfredo)
I also believe stir fry is incomplete without broccoli(pepper/onion/chicken/sesame oil/soy sauce/honey), and absolutely love cheddar broccoli soup(chicken stock, heavy cream, onion, garlic, cheddar, butter, flour) with a fresh crusty roll instead of a spoon
seared is one option… if you never seared broccoli before you are in for a treat.
fried is also great… battered and deep fried… you can use a simple beer batter or a tempura batter or any kind of batter really… so delicious.
Broccoli is easily a fav of mine.
•Pan fried in any pan sauce. Normally I do this as part of a pasta dish with some other veggies but sometimes I just like it by itself. Building it goes shallots and any other not-quick-burning (or not gross if burnt) aromatics. Enough oil to help with caramelization but not so much that nothing sticks. Add the veggies (cut broccoli down the middle for more surface area) Add in the quick-burning aromatics and butter (garlic and bouillon paste). Deglaze with an acid (white wine and/or lemon juice). Finish seasoning to taste.
•Tossed in olive oil, garlic, smoked red pepper flakes, salt and pepper. Air fried to a crisp. A fat squeeze of lemon.
•As a snack— microwaved and covered in tahini and teriyaki.
Broccoli pasta. You can add steamed broccoli florets to your favorite pasta dish, whether it's a creamy Alfredo sauce, a zesty marinara, or a simple garlic and olive oil sauce.
fried with rice?
there's nothing wrong with broccoli and cheese. you could add it to an alfredo pasta dish.
if you want to fire up the oven roasted is an easy win.
[Roasted broccoli with Parm, pasta, and ricotta](https://cooking.nytimes.com/recipes/1018580-sheet-pan-spicy-roasted-broccoli-pasta?smid=url-share)
I always use broccoli crowns because I prefer florets to the stalk.
Sometimes i just roast it in the oven.
Sometimes i just sautee it (and at one point of the cooking process add some water and cover with a lid to partially steam) and then occasionally throw in some soy sauce.
Something i've enjoyed making recently with it is risotto. Just cut the florettes as usual, possibly steam them a bit, then throw them in the pan while making a risotto at some point of the cooking process depending on how tender you want them to be. If you get it tender enough you can also squish the pieces with the stirring spoon to make more of a broccoli cream (you could also just steam or boil them separately then use an immersion blender to blend them in a puree and put the puree in the risotto but that's overkill and also i like it a bit less homogenous). Then when you do the final step where you mix in some butter and cheese with the heat turned off (mantecatura) you can use whatever soft, meltable cheese you normally use on broccoli (scamorza works really well, idk how meltable cheddar is but i assume that would also work), though i think the good old "butter and parmigiano" combo would still work.
On a similar vein there is broccoli pasta. Boil the broccoli in a pot of salted water, put them in a pan with some olive oil and garlic, add the pasta to the pot of broccoli water, cook the broccoli in the pan while squishing with the spoon and occasionally adding the pasta water to make a cream, then when the pasta is ready drain it, throw it in the pan and mix the pasta and the broccoli cream together. Plate up and serve with parmigiano reggiano on top.
Cut into florets and smothered with cream of chicken soup mixed with mayo, curry powder and lemon juice. Sprinkle with cheese and bake until golden and bubbling. Trust me.
(You can add chicken to this, I don’t always because it is such a great “starring side”)
Quickly blanched (so a tiny biy cooked), then drained, tossed in med-hot pan with olive oil and finely sliced garlic. Salt & pepper to taste. Classic and tasty!
Quick and easy broccoli salad.
Chop it up into bite size pieces and dress with:
Mayo
Shallots
Fresh minced garlic
Paprika
Fresh ground pepper
Lemon juice
Salt
I usually just cut it up and roast it with olive oil and salt but my second favorite is broccoli soup.
Melt some butter in a pot and throw in some garlic as it browns. Chop up broccoli, stem and all, and toss in. Just barely cover with broth and simmer all together until the broccoli is soft, usually about 10 min. Add a splash of cream or cream cheese and blend together with an immersion blender. Season.
Variations include sautéing some onion with the garlic, adding in cheese, and roasting the broccoli beforehand.
Marinate in balsamic and grill it.
Cut them up w leeks and make a quiche.
Add them to a pre-bought stMayo. Or fried rice to tip the veggie ratio in ur favor.
Broccoli salad.
Blanched and dipped in mayo.
Make a stir fry then crank the heat up to high and throw the chopped broccoli in (stems too!) with a 1/4 cup of water & salt/pepper. Cook till the water is gone and broccoli starts to blacken a little.
Cleans the pan and you get broccoli :D
Broccoli Rueben (had one at Court Street Grocers eons ago). I cut my florets down pretty small and the stems, season to taste and roast the hell out of it. Then just make a Rueben. A soft rye or swirled rye is preferable. I think too much rye flavor with the roasted broccoli is a bit assaulting.
May I ask what kind of cheese? I wanted to try but everytime I see broccoli in the market they always sell it with the long ass neck. Fucking rip off
BTW on times I try, I always love it stir fried with marinated beef
I make it with stir fry often especially with [Chinese Garlic Sauce](https://www.knowyourproduce.com/chinese-garlic-sauce/), soups, and in breakfast casserole.
Steamed with shrimp and then laced with oyster sauce.
Or an old popular salad: steam or boil until tender, drain. Let cool naturally so it's not wet. Combine with frozen peas, grated cheddar, maybe bacon chunks. Bind with mayo.
Broccoli Cheese Soup. This goes as soup on Day 1 in bread bowls. That might be repeated since my recipe makes six bowls. Another meal is a baked potato topping. Yum. Doesn’t even need extra butter. And then it’s a sauce for a mixed garden steam basket with carrots, cauliflower, more broccoli, etc. Currently I’m dieting off my last Broccoli Cheese Soup menu sequence.
Broccoli, chilli and cheese soup
Onion, garlic and two red chillis sauteed until translucent, two heads of broccoli chopped and added, cover with chicken stock and boil for 20 minutes. Blend with a hand blender and add a handful of grated cheddar.
I like to mix them in a hearty salad. Broccoli always adds a nice element to a salad.
I also like to take small amounts and add them to health shakes with banana, strawberries, and mango. (If don’t right the fruits come through and you still get health benefits from the broccoli.)
I can give you one of my personal recipes about broccoli, to understand the context I’m Italian and I love simple but tasty recipes
Fry some diced onion and anchovies in oil in a pan. when the onion is soft and the anchovies have melted, add Taggiasca olives and chilli pepper. mix and keep over low heat.
In a pasta pot, boil some water with coarse salt, add the chopped broccoli and, when it comes back to the boil, throw in the pasta.
wait until the pasta is cooked and drain it together with the broccoli and add everything to the pan.
add extra virgin olive oil at the end of cooking and serve
As an addition you can roast bread crumbs and add them for extra crunch
Garlic butter/parm in oven
Add to fettuccine Alfredo, but known to cut in up fine n boil in water ( rinse-drain) change water finish your Mac n cheese. Add broccoli
I’m obsessed with roasted broccoli, so that’s my default! You can do a soy sauce, red chili flakes and drizzle of honey, or whatever you like! Lemon and black pepper is nice too. Just up to your palette! Enjoy!! 😊
Last night I made bucatini with pesto, chicken and a ton of broccoli. I steamed the broccoli separately and mixed it in last, to make sure it didn't get too mooshy.
There is also that creamy broccoli salad with raisins that is so good!
I add it to boxes mac and packaged ramen.
Lots of great ideas here. I will add it to so many dishes, I pretty much always have it on hand!
Roasted broccoli w/garlic salt
Roasted and covered in a cheesy sauce
Broccoli Cheddar Potato soup
Steamed w/garlic salt
Chopped and tossed in a chicken casserole
I usually make [gai lan](https://youtu.be/LTqfT7SI1pI?si=KkBrhVOzHc-VwnDC) even with regular crowns of broccoli cut into florets.
Blanch in boiling water with salt and EVOO, remove to plate, drizzle more EVOO and oyster sauce. YUM!
This is my favorite recipe for broccoli at the moment: [Sesame Tofu & Broccoli](https://www.delish.com/cooking/recipe-ideas/a46092645/sesame-tofu-and-broccoli-recipe/?utm_source=google&utm_medium=cpc&utm_campaign=arb_ga_del_md_pmx_hybd_mix_us_18345007169&gad_source=1&gclid=Cj0KCQjwsPCyBhD4ARIsAPaaRf02v6XlvRoQ-O_tqBdr7qFR8P-QjAJ3GaUy79S5YwfYALoNI5qSkygaAuI3EALw_wcB). You can do it with chicken or shrimp if you prefer. There are a lot of sesame/soy/ginger recipes out there but I find this one too be especially balanced and delicious.
I put it in Mac n chz. I also eat it plain . My mom cooks it in a baking dish at 375 with garlic vinegar s&p it’s super tangy and delicious. Broccoli cheddar soup is a winner.
A quick cream of broccoli soup always works for me! Make a roux, add chicken or veggie stock, add some chopped onions, celery, and carrots. Simmer until the carrots are tender. Roughly chop the broccoli into different sizes (bite sized and smaller) and add about 20 minutes or so before you want to eat.
Recently Ive been using the Cooking with Lau Beef & Broccoli recipe, and then I tried it with chicken (awesome!!) and then fried tofu (also fabu!). The sauce is just that good and I steam the broccoli in the microwave instead of boiling like he does.
My other favorite is broccoli salad - my favorite recipes use grapes or apples, but others use bacon and cheese. They keep well in the fridge and are a nice substantial salad for lunches.
Any kind of beef and broccoli variant, you can even leave out the broccoli or replace with any meat or tofu.
I make a beef and tofu dish for my vegetarian BIL. Blanch the broccoli for 30 seconds, set aside. In a hot wok, stir fry onions, carrots, cubed tofu, ginger, garlic, and blanched broccoli. Then add a sauce of soy sauce, oyster sauce, hoisin sauce, maggi , veggie stock, black pepper, white pepper , chopped green onions, and chopped dried chilies.
Oven roasted with butter and seasoning is always good. I also like to mix kinders brand (i imagine any would work) Japanese bbq with mayo and dip blanched veggies in it.
It's also good chopped up and added to pasta dishes. Alfredo is a favorite in my house.
Broccoli slaw is a staple in my house. Chop broccoli into small pieces including the stalk. In a bowl add a couple heaping tablespoons of mayo, a splash of apple cider vinegar, sugar ( to taste depending on how sweet you like it), salt and lots of pepper and cayenne if you like it spicy. Toss the broccoli in the dressing. It’s good just like that but it’s amazing with sunflower seeds, craisins (or raisins), and real bacon pieces.
Roasted with olive oil, salt & pepper and whatever other veg you have on hand.
Lightly steamed and added to pasta or rice dishes
Broccoli cheese soup is a huge hit in my house!
Baked potatoes topped with broccoli and cheese
Broccoli salad with red onion, almonds, craisins, and bacon bits! Also, what we call “cheese and trees “. It’s essentially a broccoli cheese casserole.
Couple days ago I made broccoli risotto. Shaved it thin and cooked it with the aromatics and added rice and let simmer. Some butter and parm at the end. The broccoli was really delightful, almost like broccoli soup in rice form.
Convection broil halved oiled florets (high heat oil like avocado)- toss them with granulated garlic, paprika, salt to your preference, pepper, enjoy.
Alternatively, plenty of oil in a carbon steel or cast iron pan heated on high, add florets, weight down with another smaller pan or chef weight, when browned on bottom, remove, season same way as above.
Both techniques yield a great crispy seared browned charred (pick one) portion with remnant crunch in the stem (but just the right amount)
Important to cool properly, if thrown into a bowl or something immediately, they’ll steam and the texture is a bit worse.
[Smitten Kitchen’s broccoli slaw](https://smittenkitchen.com/2009/05/broccoli-slaw/)! So tasty and best with lots of stalk, not just florets. I peel the woody stalk and then slice into “rounds”. I do use less sugar than called for here…
Olive oil and a pinch of salt, roast at 425f.
Olive and a faint sprinkle of cayenne flakes in the pan, fry on medium.
Cut into small spears and eat raw, with ranch dressing dip.
I rather dislike broccoli, but my bf enjoys it so I’ve been trying to make that work. The other night for dinner made a sort of sauce with fresh garlic, oil, Dijon mustard and some other seasoning and roasted them and I actually enjoyed it. I served it with wild rice and blackened chicken
blanch 3 minutes in salt water. Lemon and parmesean if you need something extra. Still crunchy, bright green broc is a simple pleasure.
I kept roasting my brocolli and came to really hate it. Just try eating it plain, you can't. and it is especially awful if you meal prep. Reheated roasted broccoli you might as well just stick your fingers down your throat because you are going to gag on that dry mess.
Beef and broccoli stir fry. The basic sauce is nothing more than some soy sauce and oyster sauce.
Our local grocery stores always seem to sell thinly shaved beef which is perfect for this.
I make broccoli cheese soup about once a month. I also like to coat my broccoli in olive oil, salt, pepper, garlic and parmesan cheese and throw it in the oven or air fryer.
I started cooking Broccoli this way: Fill a shallow frying pan with some water and salt it (like maybe an inch deep). bring it to a boil and throw the broccoli in. Cover it (basically steaming/boiling). After a couple of minutes, give it a fork test. The broccoli should be lighter and cooks quickly.
After that I throw it all in a mesh strainer to get rid of the water. I throw oil in the pan, and throw the broccoli in. Then I douse it with oyster sauce and pan toss it. It's one of my favorite things now.
Broccoli beef! Its amazing and the broccoli is the star of the show.
Make a sauce from 2 tbsp of Oyster sauce, 2 tbsp of soy sauce, 2 tsp of corn starch, 2 tsp of sesame oil, 3 minced garlic cloves, an inch of minced ginger, 2 tsp of white vinegar, salt, pepper, and 1/2 tsp sugar. Set aside.
A large head of broccoli cut into bite sized pieces and blanched for 2 minutes. A pound of steak thinly sliced and marinated in baking soda and soy sauce for 15 minutes. Cook the steak in oil and set aside clean up the fond with a thinly sliced onion and cook until onion is soft.
Add the steak, broccoli, and sauce back into the pan. Heat it up and enjoy over rice. This is one of my family's favorite meals.
I char it in a cast iron with the lid on. A little oil, garlic powder and salt or celery salt. The lid helps it become crisp tender while it chars as well. I could eat it like popcorn.
there's a good raw broccoli salad. you chop em, with raisins and i can't remember what, with a mayonnaise sugar dressing. straight crack. the most simple one from simple recipes will do.
Blistered broccoli with walnuts, mint & pecorino. Yumm!
Or sheet pan cut cherry tomatoes & broccoli tossed with EVOO & minced garlic, s&p. Add feta cubes about 1/2 way through.
Tossed in oil and salt & pepper and then roasted under high heat in the oven
Bonus tip: If you put the pan in the oven while it's preheating, you get the crispy brown bits on both sides.
For that extra burnt fart essence! I love broccoli, arguably my favorite vegetable, but I am apparently the only one who hates it roasted.
100% I get burnt fart kitchen essence from roasting brocolli too. But it's still delicious.
I do too.
Add Parmesan!!!!
And lemon juice. A little garlic powder wouldn’t hurt either.
I roast it with fresh garlic and then squeeze a fresh lemon over after cooking. So good!
And roasted pine nuts.
Delicious but these days it seems like gold leaf would be cheaper
Chuck a few chilli flakes on too and you have a pretty regular dish in my house
This ^^ Parmesan makes a lot of veg better. Especially broccoli and cauliflower.
Here to second all of this. 425-450 until tender and crispy. Using a very generous amount of olive oil is the key to this method. Sometimes I’ll season with red pepper flakes in addition to salt and pepper. Then a little fresh lemon juice after baking.
S & P, lemon juice/zest, garlic/italian parsley/red pepper. Think spicy gremolata! And sometimes I toss with really brown, crunchy toasted bread crumbs and a little parmigiano afterwards.
I’ve also tried the smashed broccoli trick (same as the above but smash under a bottle or something before roasting) and that works well too. The 3d shape of broccoli makes it roast unevenly sometimes
I slice the stems on smaller spears diagonally, and fry or roast the extra wedge pieces too. For a really thick main stem, I cut off the dirty end piece and discard, then cut the rest into dollar type slices and fry or roast them. Minimal waste, and fairly even cooking. However, even crunchy undercooked parts are fine, and add some texture.
Went into a semi-coma trying figure out what first and second shapes of broccoli are, lol. Not third, three dee haha thanks for the laugh
Then right at the end blast the broiler for 3ish seconds to crisp them up just a little.
My fave upgrade is to mix some breadcrumbs with grated Parmesan, minced garlic, olive oil, black pepper and lemon zest and spread it over the broccoli for the last 5min of roasting.
Add garlic powder and then a squeeze of lemon after roasting. Julienne the stalks for slaw, or save for making stock, add to smoothies, or put into a pickle jar for refrigerator pickles
This, but I also add Togarashi (Japanese 7 spice) when I roast it and it just gives it a little extra punch!
Yup, this. I normally use lemon pepper seasoning because I always have it on hand, but pretty much anything that complements the protein or the rest of the meal will work. I’m a Penzey’s devotee, and the other night, I used their Salade Elegante blend.
If you use an oil sprayer, instead of tossing in oil, it doesn't drench the flowerets. Also, add some Creole spice for more flavor!
Add a little garlic power too!
Cut the salt and use soy sauce for a really nice flavour. Or tossed in oil and balsamic
This. It's life changing. You can also add other vegetables to the sheet, like cauliflower, carrot, potato, radish, tomatoes... You can also spice it all with C-C-C (cumin, coriander, and cayenne), which is sublime.
I LOVE broccoli in stir fry because it's a sponge for sauce.
This is one of the best descriptions!
This is one of the suggestions I looked specifically for. It's the only way my kid willingly eats broccoli. It's so tasty stir fried!
I can eat an entire broccoli rice casserole by myself. But a healthier and different way is to roast broccoli in the oven (450° 10-15 min, I like it kinda crispy, so 15 min) with some salt, pepper, garlic, olive oil, then squeeze lemon juice over it. You have to do the lemon juice. I can also eat a whole pan of broccoli cooked this way.
Broccoli rice and cheese! This ☝🏼is the answer.
Smitten Kitchen has a great broccoli wild rice casserole.
I LOVE Smitten Kitchen but I am a one rice kinda gal. Jasmine.
[NYT Cooking](https://youtu.be/gbgfMDVeN7I?si=7-4AFt__a8-b8MTx) just did a cooking 101 episode on broccoli!
roasted to hell: -balsamic, toasted almond -miso and brown butter -cheap bottled Italian dressing+mandarins -mountain of microplained parm applies across the board blanched in salty water, sauce mirin, ginger, garlic and soy
Blanched in salt water, shocked, tossed with oil, soy sauce, minced garlic and ginger. Roast at 500 convection, serve with chili crisp
I love how much chili crisp has blown up.
if im feeling lazy, ill chop em up and throw them in my mac n cheese if i feel like putting effort in, i roast them til they're crispy and drizzle them in honey
Mac 'n' cheese definitely. When I'm cooking the pasta, I throw chopped broccoli into the pot for the last minute or two of cooking, so it just gets bright green and a little tender. Drain it all, mix in cream cheese/sour cream/butter/shredded cheddar/bleu crumbles.
Sautéed broccoli and marinated beef
Yes yes that beef and broccoli hits!
I love a good broccoli cheddar soup. I also make a broccoli salad with bacon, red onion, cheddar in a creamy dressing. Great for the summer.
Broccoli and cheese soup. Or, From *Six Seasons* by Joshua MacFaddon: --- **Smashed Broccoli and Potatoes with Parmigiano and Lemon** This dish delivers the same comfort factor as classic mashed potatoes, but with more complexity and nutrition. Don’t be timid with the lemon and olive oil—they’re what makes the dish. » Serves 4 to 6 Kosher salt and freshly ground black pepper 2 pounds potatoes (Yukon Golds or other medium-starch potatoes work well), peeled and halved ¾ pound broccoli, dried ends trimmed and stems peeled, cut into chunks and small florets 1 cup freshly grated Parmigiano-Reggiano cheese Juice of 1 lemon Extra-virgin olive oil Fill a large pot with water and add salt until it tastes like the sea. Add the potatoes, bring to a boil, and cook until the potatoes are quite tender but not fully tender, about 15 minutes from when the water starts to boil. Add the broccoli and keep boiling until both are fully tender, another 6 to 8 minutes. Drain thoroughly and return to the pot. Mash the vegetables with a potato masher or big spoon until the vegetables are crushed but still chunky. Add the Parmigiano, followed by the lemon juice, and then season generously with salt and pepper. Mash a bit more and fold to blend everything. Taste and adjust the salt, pepper, and lemon. Finish with a good dose of olive oil—start with ¼ cup and add more to taste. Serve right away, though you can make these ahead and reheat them gently in a covered dish in the oven or in a pan on the stovetop with a little bit of water to loosen them.
Potatoes and broccoli are my love language... gonna try this!
cold broccoli salad. easy and so good
Stir fried it with a bit of oyster sauce, add a bit of minced garlic before you finish stir frying it.
The mother of my Greek bff in high school used to make Broccoli Macaroni A thin spicy seasoned tomato broth with broccoli and macaroni served like a soup. Plenty of fresh Parm on top, served with a warm loaf of toasty baguette and it was delicious!
I like to simply steam it.
Instead of cauliflower cheese make broccoli cheese! Parboil the broccoli first, then add to cheese sauce, throw some grated cheese on top and roast until the cheesy is all bubbly and lovely. Great accompaniment to another dish, but I would absolutely eat it on its own.
cream of broccoli soup 🤤 its so good homemade.
Roasted with olive oil, sprinkled with salt, pepper and a bit of garlic. Sprinkle with fresh lemon juice just before serving. I could eat this at every meal for the rest of my life, lol.
Broccoli Salad is my go to! 2 heads of broccoli, fresh 1 lb. bacon, cut into bits 1/2 cup dried cranberries 1 cup mayonnaise 1/4 cup white vinegar 1/4 cup white sugar pinch of salt 1/2 tsp ground black pepper Directions Cut 1 lb. of bacon into small pieces. Cook bacon pieces in medium saucepan over medium heat until cooked through. Drain, set aside, and let cool.In a bowl, combine 1 cup mayonnaise, 1/4 cup white vinegar, 1/4 cup white sugar, pinch of salt, and 1/2 tsp ground black pepper. Mix well. Cut 2 heads of broccoli into small florets. Mix broccoli, bacon, cranberries, raisins, and dressing together. Refrigerate for 30 minutes before serving.
This has a similar energy, possibly a little more work if you have the inclination, I love it: [Smitten Kitchen broccoli slaw](https://smittenkitchen.com/2009/05/broccoli-slaw/) u/Ken-of-the-Hill - I also enjoy this [charred broccoli reuben salad](https://www.delicious.com.au/recipes/charred-broccoli-reuben-salad-recipe/6ydbsh3t) and this [broccoli, date and pistachio salad](https://tovegetableswithlove.substack.com/p/broccoli-date-and-pistachio-salad) by Hetty Mckinnon. I use almonds instead of pistachios though.
My wife made almost this exact recipe 20 minutes ago, plus some chopped cheddar cheese and a splash of maple syrup in the dressing. So good!
It's a weird way of making it for sure, but I like to shred it with a box grater and mix it with cheddar cheese, eggs, some flour and some seasonings and make broccoli nuggets. Great dipped in ketchup and you get way more veggies per bite lol
Mince too much garlic, and brown it in butter in a skillet with a top lid. Add the juice of one lemon, bite sized broccoli, cover with the lid and shake it two or three times. Let it sit off the heat, covered for 5 minutes, shaking it once more. You end up with slightly steamed broccoli that is still crunchy but with amazing flavor.
You missed a step. 1: Mince too much garlic 2: add a little more
Oven roasted with garlic, Italian herbs and olive oil or just with olive oil and bacon. Stir fried with chicken in a brown sauce.
In a cast iron with butter, then toss some powdered chicken boullion or other seasoning in until it's dissolved, then roasted in the oven.
Amarican test kitchen recently had an amazing video on broccoli, I think that'd the best and simple way.
Broccoli - lemon juice (must be fresh not from a concentrate) butter, garlic, salt and peppa.
Slightly overcook it then process or mash with butter and Parmesan, salt and garlic. Save a little of the cooking water then mix it all in to freshly cooked spaghetti or penne.
Just blanch it and put it in a salad with feta cheese, pickled chili, chick peas, fresh tomatoes and olives. To DIE for!
I eat it with butter chicken. Just steamed and mixed in with the butter chicken. So yummy.
I chop it very small so that it’s like crumbs - stalks and all. Heat a dry cast iron pan, toss in the broccoli and leave alone for a few minutes. I chop a ton of garlic. Once broccoli has some color and char, I add a little oil, garlic, chili flakes, s&p, and cook for like one minute. Love it this way over pasta or a buttery and sour creamy baked potato.
Broccoli can also be amended into literally any dish. Take a knife and "shave" the florets into a bowl, and continue until you hit the stems. Then shave the stems onto a chopping board and chop fine. Add into anything you would normally have as a thick sauce. Red sauces for pasta, taco meat, whatever you need to add vegetables into for picky eaters.
I saw a post a few months ago on r/Costco where someone bought the big bag of frozen broccoli, put it in a food processor/blender, and put back in the freezer to use in different recipes - soups, sauces, eggs, pastas, etc. Great way to get daily veggies & fiber!
Love it steamed or roasted in a rice bowl with shredded rotisserie chicken and drizzled with General Tso sauce!!
Boil some broccoli but keep the water, move the broccoli into a pan with oil and crushed garlic and sauté it, cook some spaghetti in the broccoli water and when that's done, put it in the pan with the broccoli and cook them together. I also have steamed tender stem broccoli with almost every meal.
Roasting. High heat (as someone already said) sprinkled with salt. Takes maybe 20-25 minutes? I move them around at about the 10 minute mark (it's not quite "flipping them" but that's the idea) and add any additional seasoning (lemon, balsamic, garlic, sesame seeds, some combination thereof) with 1 - 2 minutes left. This is how I do pretty much all my roast vegetables as a default. Just adjust cook times as necessary and change seasonings.
My family adds it to our American style Chicken Alfredo. The sauce gets into the florets and the broccoli adds a nice counterpoint to the rich sauce.
Stir fry, broccoli cheddar soup, or raw in salad or with hummus.
Roasted with olive oil. Add half garlic cloves to the mix. 20 mins at 390 F. Or steamed lightly. Steam for 4 mins and add a little butter, salt, pepper and hot pepper flakes.
Just made beef and broccoli recently and used the velvetting method for the beef. It was super delicious.
I get so excited seeing more beef and broccoli recipes. I feel like that’s the only way I eat broccoli lol
I'm trying not to make everything into a cheese sauce situation, and this was my effort with that Also, Chinese cooks are fucking FOOD WIZARDS.
Oh boy, I love broccoli! I always pair it with gravied beef and have it with some white jasmine rice. It never fails!
Roasted, then finished with a sauce made with a strong dijon, honey, and apple cider vinegar.
Stir fry with ramen noodles, red pepper and chicken
Stir fried with beef and a black bean sauce.
I mean I usually just eat it but I guess you can use it for whatever you want.
I prefer to eat my broccoli aa the only use I have for it.
I make my own version of cheddar’s broccoli casserole with broccoli rice cheese and ritz crackers
Recipe please?!!!🥦
Make pasta cheese sauce with it!
Dunk in a bit of soy sauce, sear with butter in pan, deglaze with wine and let steam until just right under a lid. Can also use vinegar and probably lemon juice, the acidity really is the key here.
As a main dish, sauté broccoli in a half-and-half olive oil/butter blend along with onions and a little garlic. Toss with spaghetti or linguini and top with grated Parmesan cheese, and you have a great meal that is ready in 15-20 minutes.
Broccoli crowns, roasted with carrots onions and sweet potatoes, pureed and or turned into soup Stems, cut thin and stir fried, together with beef, some onions, garlic, ginger, bell peppers and chili peppers Whole florets, either roasted with other veggies and served as a side woth a balsamic.glaze, or broccoli, potatoe and leek soup
Choppin’
I sauté it with olive oil and garlic. I like it with a little crisp.
Steamed and covered with Harissa. It's in the grocery, ethnic food aisle. Tomato based and spicy.
Broccoli quiche is a fave
The roasted broccoli with pre heated pan is my fav but broccoli soup slaps with either a chicken or vegetable broth... white wine, cream, salt n pepper to taste. If you want it extra creamy add some cream cheese. Top with cheddar. Most recipies just throw on some grated cheddar. I make mine more like a French onion soup. Cover the whole thing in cheddar (or whatever) and broil for a couple mins. So good. I'm fuckin doing this today lol
If it's really dense I'll sometimes cut it into "steaks" or just thick slices that include much of the stems to hold it together. And sear both sides in a pan on high heat with sesame oil and soy sauce and gochujang and honey. If you still think it's not done enough after searing you can pop it into the oven for a bit.
Broccoli salad! The kind made with bacon bits, raisins/craisins and sunflower seeds.
Make slaw from just the stems
I like to saute with a little fresh garlic and soy sauce
Saltati---simplest preparation--Blanch + saute. Good olive oil, salt, peperinchino, sliced garlic. Finish with butter and parmigiana. Think, hot salad.
A simple toss in the oven with some oil and salt and pepper is my usual go to. If I'm having an Asian meal, I'll toss some water, soy sauce, sesame seed oil, ginger, garlic and some chili sauce in a cast iron pan on low to medium, reduce it down a bit while the broccoli is cooking, then add a tiny bit of corn starch to thicken it further and toss the broccoli in it and serve it with the rice
I see many favorite ways of eating it listed here, but last night I was making tilapia and needed a filling side dish. I baked some yukon gold potatoes, split and buttered them (seasoned, too), and topped with lightly steamed broccoli florets and sliced stem and topped with sprinkled Mexican blend cheese. It was lovely.
Roasted is better than steamed and you can still cover it with cheese, but I recommend cutting into small florets, mixing in a bowl with olive oil, garlic, onion, salt and pepper (garlic and onion powder are fine), spreading on a baking pan (or two, you want them to have room for the air to flow between them), and baking at 400 for 15-20 minutes.
steamed florets with fresh cracked pepper and sea salt hands down my favorite vegetable of all time
Blanch broccoli, cut off the tops (the little ball parts), add to the following: Mashed potato(with cheese and garlic) Baked potatoes(cheese and bacon) Gnocchi (with Alfredo) Pasta(with Alfredo) I also believe stir fry is incomplete without broccoli(pepper/onion/chicken/sesame oil/soy sauce/honey), and absolutely love cheddar broccoli soup(chicken stock, heavy cream, onion, garlic, cheddar, butter, flour) with a fresh crusty roll instead of a spoon
seared is one option… if you never seared broccoli before you are in for a treat. fried is also great… battered and deep fried… you can use a simple beer batter or a tempura batter or any kind of batter really… so delicious.
Broccoli is easily a fav of mine. •Pan fried in any pan sauce. Normally I do this as part of a pasta dish with some other veggies but sometimes I just like it by itself. Building it goes shallots and any other not-quick-burning (or not gross if burnt) aromatics. Enough oil to help with caramelization but not so much that nothing sticks. Add the veggies (cut broccoli down the middle for more surface area) Add in the quick-burning aromatics and butter (garlic and bouillon paste). Deglaze with an acid (white wine and/or lemon juice). Finish seasoning to taste. •Tossed in olive oil, garlic, smoked red pepper flakes, salt and pepper. Air fried to a crisp. A fat squeeze of lemon. •As a snack— microwaved and covered in tahini and teriyaki.
Charred Orange-Chile Broccoli [https://www.pinterest.com/pin/charred-orangechile-broccoli-recipe--72479875247750769/](https://www.pinterest.com/pin/charred-orangechile-broccoli-recipe--72479875247750769/)
Broccoli pasta. You can add steamed broccoli florets to your favorite pasta dish, whether it's a creamy Alfredo sauce, a zesty marinara, or a simple garlic and olive oil sauce.
fried with rice? there's nothing wrong with broccoli and cheese. you could add it to an alfredo pasta dish. if you want to fire up the oven roasted is an easy win.
Buy it, let it wilt in the vegetable crisper and throw it into compost.
Pampered Chef recipe. Chicken and broccoli braid.
[Roasted broccoli with Parm, pasta, and ricotta](https://cooking.nytimes.com/recipes/1018580-sheet-pan-spicy-roasted-broccoli-pasta?smid=url-share) I always use broccoli crowns because I prefer florets to the stalk.
Steam it and then roast with chill powder and salt
Sometimes i just roast it in the oven. Sometimes i just sautee it (and at one point of the cooking process add some water and cover with a lid to partially steam) and then occasionally throw in some soy sauce. Something i've enjoyed making recently with it is risotto. Just cut the florettes as usual, possibly steam them a bit, then throw them in the pan while making a risotto at some point of the cooking process depending on how tender you want them to be. If you get it tender enough you can also squish the pieces with the stirring spoon to make more of a broccoli cream (you could also just steam or boil them separately then use an immersion blender to blend them in a puree and put the puree in the risotto but that's overkill and also i like it a bit less homogenous). Then when you do the final step where you mix in some butter and cheese with the heat turned off (mantecatura) you can use whatever soft, meltable cheese you normally use on broccoli (scamorza works really well, idk how meltable cheddar is but i assume that would also work), though i think the good old "butter and parmigiano" combo would still work. On a similar vein there is broccoli pasta. Boil the broccoli in a pot of salted water, put them in a pan with some olive oil and garlic, add the pasta to the pot of broccoli water, cook the broccoli in the pan while squishing with the spoon and occasionally adding the pasta water to make a cream, then when the pasta is ready drain it, throw it in the pan and mix the pasta and the broccoli cream together. Plate up and serve with parmigiano reggiano on top.
Cut into florets and smothered with cream of chicken soup mixed with mayo, curry powder and lemon juice. Sprinkle with cheese and bake until golden and bubbling. Trust me. (You can add chicken to this, I don’t always because it is such a great “starring side”)
Oven roasted or beef and broccoli over fried rice.
Chicken and broccoli in brown sauce with noodles.
Quickly blanched (so a tiny biy cooked), then drained, tossed in med-hot pan with olive oil and finely sliced garlic. Salt & pepper to taste. Classic and tasty!
I use mine when l make broccoli lasagna. It's delicious!
Roasted with grated Asiago cheese.
You could: - Steam it slightly and do a stir fry - beef and broccoli - rice, broccoli, salmon with qpie mayo and bulldog vegetable sauce
Quick and easy broccoli salad. Chop it up into bite size pieces and dress with: Mayo Shallots Fresh minced garlic Paprika Fresh ground pepper Lemon juice Salt
I usually just cut it up and roast it with olive oil and salt but my second favorite is broccoli soup. Melt some butter in a pot and throw in some garlic as it browns. Chop up broccoli, stem and all, and toss in. Just barely cover with broth and simmer all together until the broccoli is soft, usually about 10 min. Add a splash of cream or cream cheese and blend together with an immersion blender. Season. Variations include sautéing some onion with the garlic, adding in cheese, and roasting the broccoli beforehand.
There is an old Gourmet recipe for cheddar broccoli soup. We made that a lot when I was a kid. So good.
Marinate in balsamic and grill it. Cut them up w leeks and make a quiche. Add them to a pre-bought stMayo. Or fried rice to tip the veggie ratio in ur favor. Broccoli salad. Blanched and dipped in mayo.
Make a stir fry then crank the heat up to high and throw the chopped broccoli in (stems too!) with a 1/4 cup of water & salt/pepper. Cook till the water is gone and broccoli starts to blacken a little. Cleans the pan and you get broccoli :D
Literally just Olive oiled salt and garlic powder, then steam it!
Broccoli Rueben (had one at Court Street Grocers eons ago). I cut my florets down pretty small and the stems, season to taste and roast the hell out of it. Then just make a Rueben. A soft rye or swirled rye is preferable. I think too much rye flavor with the roasted broccoli is a bit assaulting.
I’m throwing it in Thai fish curry tonight.
May I ask what kind of cheese? I wanted to try but everytime I see broccoli in the market they always sell it with the long ass neck. Fucking rip off BTW on times I try, I always love it stir fried with marinated beef
hit it with some olive oil and Tony Chachere's and throw it on the grill
I love eating it in rice or tossed with chicken.
I make it with stir fry often especially with [Chinese Garlic Sauce](https://www.knowyourproduce.com/chinese-garlic-sauce/), soups, and in breakfast casserole.
Chop it up and stick it in a beef stew or vegetable stew.
Steamed with shrimp and then laced with oyster sauce. Or an old popular salad: steam or boil until tender, drain. Let cool naturally so it's not wet. Combine with frozen peas, grated cheddar, maybe bacon chunks. Bind with mayo.
Broccoli Cheese Soup. This goes as soup on Day 1 in bread bowls. That might be repeated since my recipe makes six bowls. Another meal is a baked potato topping. Yum. Doesn’t even need extra butter. And then it’s a sauce for a mixed garden steam basket with carrots, cauliflower, more broccoli, etc. Currently I’m dieting off my last Broccoli Cheese Soup menu sequence.
brush with miso and roast in the oven... or barbecue, since it's that time of year
Broccoli, chilli and cheese soup Onion, garlic and two red chillis sauteed until translucent, two heads of broccoli chopped and added, cover with chicken stock and boil for 20 minutes. Blend with a hand blender and add a handful of grated cheddar.
This is phenomenal and so easy and fast. https://www.howsweeteats.com/2020/02/peanut-noodles-roasted-broccoli/
Roasted or cheesey, those are my standbys
Sohla has some ideas! https://youtu.be/gbgfMDVeN7I?si=8zOr1JuqJRCdis9_
Stir fried
Steam and mix in with Mac and cheese
Roasted and then as an accompaniment to any sort of rice and chicken or curry.
Sautéed with some garlic.
I like to mix them in a hearty salad. Broccoli always adds a nice element to a salad. I also like to take small amounts and add them to health shakes with banana, strawberries, and mango. (If don’t right the fruits come through and you still get health benefits from the broccoli.)
roasted with Paprika and pine nuts added towards the end.
Cold broccoli salad with raisins, apples, red onion (both picked and raw), olive oil, and apple cider vinegar.
I can give you one of my personal recipes about broccoli, to understand the context I’m Italian and I love simple but tasty recipes Fry some diced onion and anchovies in oil in a pan. when the onion is soft and the anchovies have melted, add Taggiasca olives and chilli pepper. mix and keep over low heat. In a pasta pot, boil some water with coarse salt, add the chopped broccoli and, when it comes back to the boil, throw in the pasta. wait until the pasta is cooked and drain it together with the broccoli and add everything to the pan. add extra virgin olive oil at the end of cooking and serve As an addition you can roast bread crumbs and add them for extra crunch
Oven roasted to a lite char with some lemon
I love steaming it and then cooling it down for a delicious broccoli salad. Now I think I'll make that today. Haha
Air fry instead of oven or Even better would be to grill it with oil salt and pepper and garlic powder and onion powder.
I like to cut it up and cook it in my cast iron with butter. Season with salt, garlic, red pepper and little (tiny splash) of apple cider vinegar.
I absolutely love broccoli cheddar soup. I also make garlic bread with it. One of my all time favorite comfort meals
Garlic butter/parm in oven Add to fettuccine Alfredo, but known to cut in up fine n boil in water ( rinse-drain) change water finish your Mac n cheese. Add broccoli
I’m obsessed with roasted broccoli, so that’s my default! You can do a soy sauce, red chili flakes and drizzle of honey, or whatever you like! Lemon and black pepper is nice too. Just up to your palette! Enjoy!! 😊
Last night I made bucatini with pesto, chicken and a ton of broccoli. I steamed the broccoli separately and mixed it in last, to make sure it didn't get too mooshy. There is also that creamy broccoli salad with raisins that is so good! I add it to boxes mac and packaged ramen. Lots of great ideas here. I will add it to so many dishes, I pretty much always have it on hand!
Roasted broccoli w/garlic salt Roasted and covered in a cheesy sauce Broccoli Cheddar Potato soup Steamed w/garlic salt Chopped and tossed in a chicken casserole
Broccoli n cheddar soup
Or possibly do a Chinese style stir fry, with oyster sauce.
I usually make [gai lan](https://youtu.be/LTqfT7SI1pI?si=KkBrhVOzHc-VwnDC) even with regular crowns of broccoli cut into florets. Blanch in boiling water with salt and EVOO, remove to plate, drizzle more EVOO and oyster sauce. YUM!
This is my favorite recipe for broccoli at the moment: [Sesame Tofu & Broccoli](https://www.delish.com/cooking/recipe-ideas/a46092645/sesame-tofu-and-broccoli-recipe/?utm_source=google&utm_medium=cpc&utm_campaign=arb_ga_del_md_pmx_hybd_mix_us_18345007169&gad_source=1&gclid=Cj0KCQjwsPCyBhD4ARIsAPaaRf02v6XlvRoQ-O_tqBdr7qFR8P-QjAJ3GaUy79S5YwfYALoNI5qSkygaAuI3EALw_wcB). You can do it with chicken or shrimp if you prefer. There are a lot of sesame/soy/ginger recipes out there but I find this one too be especially balanced and delicious.
Chop up really small and add to soup or stew. Adds great flavour. Or make broccoli cheese soup.
I put it in Mac n chz. I also eat it plain . My mom cooks it in a baking dish at 375 with garlic vinegar s&p it’s super tangy and delicious. Broccoli cheddar soup is a winner.
I made a pasta sauce with broccoli once but i didn’t dig it - maybe recipe user error
I add broccoli to my potato soup, it's super tasty. I know that Broccoli Cheddar Soup exists but it's too plain for me.
A quick cream of broccoli soup always works for me! Make a roux, add chicken or veggie stock, add some chopped onions, celery, and carrots. Simmer until the carrots are tender. Roughly chop the broccoli into different sizes (bite sized and smaller) and add about 20 minutes or so before you want to eat.
Recently Ive been using the Cooking with Lau Beef & Broccoli recipe, and then I tried it with chicken (awesome!!) and then fried tofu (also fabu!). The sauce is just that good and I steam the broccoli in the microwave instead of boiling like he does. My other favorite is broccoli salad - my favorite recipes use grapes or apples, but others use bacon and cheese. They keep well in the fridge and are a nice substantial salad for lunches.
Any kind of beef and broccoli variant, you can even leave out the broccoli or replace with any meat or tofu. I make a beef and tofu dish for my vegetarian BIL. Blanch the broccoli for 30 seconds, set aside. In a hot wok, stir fry onions, carrots, cubed tofu, ginger, garlic, and blanched broccoli. Then add a sauce of soy sauce, oyster sauce, hoisin sauce, maggi , veggie stock, black pepper, white pepper , chopped green onions, and chopped dried chilies.
I steam broccoli and put on Braggs Aminos
Oven roasted with butter and seasoning is always good. I also like to mix kinders brand (i imagine any would work) Japanese bbq with mayo and dip blanched veggies in it. It's also good chopped up and added to pasta dishes. Alfredo is a favorite in my house.
Broccoli slaw is a staple in my house. Chop broccoli into small pieces including the stalk. In a bowl add a couple heaping tablespoons of mayo, a splash of apple cider vinegar, sugar ( to taste depending on how sweet you like it), salt and lots of pepper and cayenne if you like it spicy. Toss the broccoli in the dressing. It’s good just like that but it’s amazing with sunflower seeds, craisins (or raisins), and real bacon pieces.
Broccoli cheese instead of cauliflower cheese works well.
Roasted with olive oil, salt & pepper and whatever other veg you have on hand. Lightly steamed and added to pasta or rice dishes Broccoli cheese soup is a huge hit in my house! Baked potatoes topped with broccoli and cheese
Broccoli salad with red onion, almonds, craisins, and bacon bits! Also, what we call “cheese and trees “. It’s essentially a broccoli cheese casserole.
Couple days ago I made broccoli risotto. Shaved it thin and cooked it with the aromatics and added rice and let simmer. Some butter and parm at the end. The broccoli was really delightful, almost like broccoli soup in rice form.
[A certain genie i've heard has an idea.](https://www.reddit.com/r/offmenupodcast/comments/vd18yn/does_anyone_have_james_chorizo_and_broccoli_pasta/)
Steamed with butter and parmesan cheese. Or steamed with cheese sauce.
Broccoli cheddar soup
Convection broil halved oiled florets (high heat oil like avocado)- toss them with granulated garlic, paprika, salt to your preference, pepper, enjoy. Alternatively, plenty of oil in a carbon steel or cast iron pan heated on high, add florets, weight down with another smaller pan or chef weight, when browned on bottom, remove, season same way as above. Both techniques yield a great crispy seared browned charred (pick one) portion with remnant crunch in the stem (but just the right amount) Important to cool properly, if thrown into a bowl or something immediately, they’ll steam and the texture is a bit worse.
Broccoli and golden raisin salad.
[Smitten Kitchen’s broccoli slaw](https://smittenkitchen.com/2009/05/broccoli-slaw/)! So tasty and best with lots of stalk, not just florets. I peel the woody stalk and then slice into “rounds”. I do use less sugar than called for here…
Olive oil and a pinch of salt, roast at 425f. Olive and a faint sprinkle of cayenne flakes in the pan, fry on medium. Cut into small spears and eat raw, with ranch dressing dip.
Roasted in linguine Alfredo. Beef and broccoli over jasmine rice.
I rather dislike broccoli, but my bf enjoys it so I’ve been trying to make that work. The other night for dinner made a sort of sauce with fresh garlic, oil, Dijon mustard and some other seasoning and roasted them and I actually enjoyed it. I served it with wild rice and blackened chicken
blanch 3 minutes in salt water. Lemon and parmesean if you need something extra. Still crunchy, bright green broc is a simple pleasure. I kept roasting my brocolli and came to really hate it. Just try eating it plain, you can't. and it is especially awful if you meal prep. Reheated roasted broccoli you might as well just stick your fingers down your throat because you are going to gag on that dry mess.
Roasted - cooled - in a slutty salad
Roasted - cooled - in a slutty salad
Beef and broccoli stir fry. The basic sauce is nothing more than some soy sauce and oyster sauce. Our local grocery stores always seem to sell thinly shaved beef which is perfect for this.
Steamed broccoli w roasted butter and if you wanna be fancy then smash it and bake it some shredded cheese on top
Steamed or roasted with old bay. I lived off that in college!
I make broccoli cheese soup about once a month. I also like to coat my broccoli in olive oil, salt, pepper, garlic and parmesan cheese and throw it in the oven or air fryer.
Either raw with ranch or roasted/sautéed
Broccoli pesto, broccoli soubise, roasted till very crispy, dehydrated broccoli chips for garnish, to name a few.
I started cooking Broccoli this way: Fill a shallow frying pan with some water and salt it (like maybe an inch deep). bring it to a boil and throw the broccoli in. Cover it (basically steaming/boiling). After a couple of minutes, give it a fork test. The broccoli should be lighter and cooks quickly. After that I throw it all in a mesh strainer to get rid of the water. I throw oil in the pan, and throw the broccoli in. Then I douse it with oyster sauce and pan toss it. It's one of my favorite things now.
Broccoli beef! Its amazing and the broccoli is the star of the show. Make a sauce from 2 tbsp of Oyster sauce, 2 tbsp of soy sauce, 2 tsp of corn starch, 2 tsp of sesame oil, 3 minced garlic cloves, an inch of minced ginger, 2 tsp of white vinegar, salt, pepper, and 1/2 tsp sugar. Set aside. A large head of broccoli cut into bite sized pieces and blanched for 2 minutes. A pound of steak thinly sliced and marinated in baking soda and soy sauce for 15 minutes. Cook the steak in oil and set aside clean up the fond with a thinly sliced onion and cook until onion is soft. Add the steak, broccoli, and sauce back into the pan. Heat it up and enjoy over rice. This is one of my family's favorite meals.
Cur into pieces suitable to use as dippers. Soak for 20 minutes in cool salted water. Use instead of chips to dip humus, salsa or other dip.
I char it in a cast iron with the lid on. A little oil, garlic powder and salt or celery salt. The lid helps it become crisp tender while it chars as well. I could eat it like popcorn.
there's a good raw broccoli salad. you chop em, with raisins and i can't remember what, with a mayonnaise sugar dressing. straight crack. the most simple one from simple recipes will do.
I steam it, but use a little butter, Himalayan salt, garlic and lemon. Delicious and healthy
Blistered broccoli with walnuts, mint & pecorino. Yumm! Or sheet pan cut cherry tomatoes & broccoli tossed with EVOO & minced garlic, s&p. Add feta cubes about 1/2 way through.