20 Best Broccoli Recipes You Must Try

Broccoli is considered as an exotic vegetable. It is one of the nutritious vegetable drawing its resemblance from cauliflower. Check out the recipes:

1 Baked Broccoli

Ingredients:

• Broccoli florets- 500 grams
• Cheddar cheese- 250 grams
• Milk- 300 grams
• Maida- 3 Tbsp
• Black pepper
• White bread- 2 slices
• Nutmeg- A pinch
• Garlic, finely chopped- 2-3 cloves
• Salt
• Green chili, finely chopped- 1
• Olive oil- 1 Tbsp

Method:

• Preheat the oven to 200C.
• Boil the broccoli florets in salted water for ten minutes until they become tender.
• Pour milk in a pan and boil. Simmer while adding flour and cheese.
• Add nutmeg and garlic and nutmeg to the mixture.
• Place the broccoli in a casserole dish. Pour the cheese sauce and tear the bread into small pieces and place on top of the broccoli along with other ingredients to make the bread crispy.
• Bake 25 minutes until top is golden brown.
• Serve immediately.

2 Buttermilk Chicken with Char Grilled Broccoli

Ingredients:

• Chicken legs- 3
• Buttermilk- 2 Cups
• Almond flakes- 50 Grams
• Vegetable oil- 6 Tbsp
• Olive oil- 4 Tbsp
• Garlic cloves- 8
• Cumin powder- 1 Tbsp
• Maple syrup- 1 Tbsp
• Red chilli powder- 2 Tbsp
• Broccoli- 100 Grams
• Salt
• Pepper

Method:

For the buttermilk chicken:

• Add buttermilk, salt, pepper, maple syrup, vegetable oil, cumin powder, and garlic. Mix them to make a marinade.
• Dip the chicken legs in the marinade and refrigerate for two hours.
• Place the chicken legs and add some olive oil on a baking tray lined with butter paper.
• Bake for 40 minutes at 200 C.
• After half an hour, take the tray out and drizzle some olive oil.
• Brush the chicken legs with maple syrup and bake for ten minutes.

For the broccoli:

• Take some oil in a pan and add garlic and fry till they turn golden brown.
• Add some red chilies, pepper, and salt.
• Blanche the broccoli in the salted water for three minutes.
• Take out excess water from the boiled broccoli and drizzle some oil over it along with pepper and salt.
• Take a hot grill pan and place the broccoli florets with some oil.
• Grill for three minutes.
• Serve Buttermilk chicken with Char grilled broccoli with chili sauce and garnish with almond flakes.

3 Broccoli and Cheddar Crepes

Ingredients:

• Broccoli (blanched), chopped- 1 head

For the crepes:

• Flour- 1 ½ Cup
• Zaatar spice- A pinch
• Salt- A pinch
• Olive oil- ½ cup
• Soda bicarbonate- A pinch
• Parsley leaves, chopped- A few
• Black pepper (cracked)- A pinch
• Spring onions– 2 stalks
• Red bell pepper, roasted- ½ cup
• Corn kernels- 150 grams
• Milk- 10 ml
• White wine vinegar- 1 Tsp
• Olive oil- 2 Tbsp
• Garlic cloves- 2
• White wine- 1 Tsp
• Cream- 120 ml
• Cheddar cheese grated- 80 grams
• Few Oregano Sprigs- A few

Method:

• Blanch the broccoli.

Prepare the crepe batter:

• Take a bowl and add flour, salt, olive oil, zaatar spice, milk, red wine vinegar, and soda bicarbonate. Whisk well.
• Chop broccoli, a big clove of garlic, and spring onions.
• Sauté the spring onions in olive oil along with the garlic, corn, and roasted red bell pepper.
• Add the broccoli and deglaze with white wine.
• Add salt to season.
• Add ½ a cup of cream and cook until reduced.
• Add- grated cheese, few leaves of oregano and season to taste with salt and pepper.
• Make a thick sauce by reducing the consistency of the cream.
• Cool the mixture.

Prepare the crepes:

• Take a non-stick pan and pour a spoonful of batter.
• Grease a baking dish and lay the crepes.
• Sprinkle bread crumbs, grated cheese, and melted butter on the top.
• Bake for 20 minutes at 180C.

4 Sicilian Spicy Pasta

Ingredients:

• Penne, boiled- 1 Cup
• Garlic, chopped- 2 Tsp
• Red chilies, chopped- ½ Tsp
• Broccoli- ¼ cup
• Parmesan cheese, grated- ½ Tbsp
• Salt and pepper- to taste
• Oil

Method:

• Sauté the garlic in a pan.
• Add red chilies and season with salt and pepper.
• Add broccoli and cook for two minutes.
• Add boiled pasta along with parmesan cheese.
• Cook for three minutes.
• Serve hot.

5 Roasted Bell Pepper and Broccoli Salad

Ingredients:

• Olive oil- 2 Tbsp
• Thyme- Few sprigs
• Yellow pepper, roasted- 1
• Garlic, sliced- 2 cloves
• Red pepper, roasted- 1
• Black pepper (cracked) – A pinch
• Salt- to season
• Whole white onion, roasted- 1
• Broccoli stems- 1
• Spring onion batons- 1
• Apricots (dried) – 4-5
• Large Broccoli florets- 1 head

Method:

• Season all the vegetables with pepper, salt, thyme, and olive oil.
• Cut the bell peppers into strips and deseed them.
• Slice the broccoli stems.
• Fry garlic cloves in olive oil and cool them.
• Sauté the onions in the same oil.
• Cut the spring onions.
• Blend all the ingredients with a hand blender
• Toss the vegetables along with the dressing.
• Chill before serving.

6 Broccoli, Babycorn, and Colorful Pasta Salad

Ingredients:

• Broccoli, cut into small pieces- 1
• Babycorns, diced into big chunks- 7
• Salt and pepper to taste
• Parmesan shavings- ¼ cup
• Olive oil- 1 Tbsp
• Chopped garlic- 1 Tsp
• Penne, multi flavored (spinach, beetroot)- 2 Cups

Method:

• Blanch the broccoli in a pan of hot water for seven minutes.
• Boil the penne until al Dante.
• Run under cold water and drain.
• Add garlic in a pan and sauté for two minutes. Add the babycorn and sauté.
• Add broccoli and cook well for two minutes.
• Add the seasoning and remove from flame.
• Toss the pasta and sprinkle Parmesan Cheese on top.

7 Pepper and Broccoli Salad

Ingredients:

• Sweet red bell pepper- 1
• Carrot- 1 medium
• Large broccoli florets, with stalk- 2
• Mild mustard- ¼ Tbsp
• Celery sticks- 4
• French dressing (without oil)
• Salt- ¼ Tbsp
• Lemon juice- 2 Tbsp
• White wine vinegar- 2 Tbsp
• Sugar- ¼ Tbsp
• Ground black pepper to taste

Method:

• Chop the red bell pepper into squares.
• Grate the carrot.
• Slice the broccoli stems and chop the celery sticks.
• Mix all the ingredients. Also add the ingredients for French dressing and mix well.
• Refrigerate for half an hour and serve on lettuce wraps.

8 Chatpati Broccoli

Ingredients:

• Broccoli-cut small- 250 grams
• Oil- 2 Tbsp
• Mustard seeds- 2 Tsp
• Curry leaves- 5
• Cumin- 1 Tsp
• Salt- 2 Tsp
• Whole red pepper- 3-4
• Asafoetida powder- 1/8 Tsp
• Ginger-shredded- 50 grams
• Garlic-chopped fine- 2 Tsp
• Tamarind-soaked in 1 cup water and strained- 20 grams

Method:

• Add mustard, red pepper, cumin; curry leaves, red pepper, and asafoetida.
• Then add the ginger and garlic and sauté till they turn light brown.
• Add broccoli and cook for a few minutes.
• Add salt and tamarind. Boil and serve hot.

9 Cream of Broccoli Soup

Ingredients:

• Broccoli-chopped fine- 200 grams
• Butter/oil- 2 Tbsp
• Sifted flour- 2 Tbsp
• Celery salt- ½ Tsp
• Water- 4 cups
• Powdered black pepper- ¼ Tsp
• Milk- ¾ cup
• Salt- 2 Tsp
• Cream for garnishing

Method:

• Heat butter or oil in a pan.
• Add half the broccoli when the butter has melted.
• Cook for a few minutes.
• Add flour and mix till the mixture leaves the sides of the pan.
• Remove from heat and add the water very gradually by avoiding lumps.
• Cool, and then blend in a blender.
• Add the rest of the broccoli, celery salt, milk, and black pepper in a pan.
• Cook for ten minutes while stirring in between
• Serve hot with cream.

10 Salmon and Broccoli

Ingredients:

For Steamed Salmon in Asian Dressing:

• Fresh salmon- 170×4 grams
• Olive oil- 6 Tbsp
• Freshly grounded pepper
• Sesame oil- 2 Tbsp
• Salt
• Lemons- 2
• Groundnut oil- 50 ml

For Broccoli with Sesame Seeds and Soy and Ginger Dressing:

• Broccoli- 250 grams
• Sesame seed- 4 Tbsp
• Garlic, peeled- 3 cloves
• Lemon- 1
• Soya sauce- 3Tbsp
• Spring onions, chopped- 2
• Ginger
• Garlic
• Red chili

Method:

Prepare Steamed Salmon in Asian Dressing:

• Make incisions on both sides of the fish and add salt, pepper, and olive oil. Massage well into the fish.
• Sprinkle lemon zest over the fish.
• Steam the fish for ten minutes.

Prepare Broccoli with Sesame Seed and Soy and Ginger Dressing:

• Steam the broccoli in boiling water for five minutes. Drain the excess water.
• Add groundnut oil in a pan and leave it to boil.
• Take another pan and sauté sesame seeds until they turn light brown. Keep it aside in a bowl.
• Add oil in a pan, add sliced garlic and fry till they turn golden brown.

Prepare Broccoli Dressing:

• Take a bowl and add soya sauce, olive oil, lemon juice, sesame oil, and grated ginger.
• Pour this over the steamed broccoli and sprinkle garlic and sesame seeds.

Prepare Salmon Dressing:

• Sprinkle chopped ginger, garlic, spring onions, and red chilies over the fish.
• Pourboiling groundnut oil over the fish.
• Cover the fish with broccoli.

11 Wasabi and Broccoli Soup

Ingredients:

• Onion, chopped- 1
• Olive oil
• Wasabi- ½ Tsp
• Broccoli, chopped- 1 bowl
• Cheese
• Potato, chopped into small cubes- 1
• Butter- 1 Tsp
• Cream- ½ cup
• Garlic, chopped fine- ½
• Apple, chopped- 1
• Red chili flakes

Method:

• Fry the onions in a pan and add garlic.
• Add broccoli, then add water to cook the broccoli.
• Add cheese and wasabi. Mix well.
• Add cream and blend well in a blender.
• Take another pan and add olive oil and fry the potatoes.
• Once the potatoes are cooked, remove from oil and season them with salt.
• Heat some butter in a pan, add apple and a pinch of sugar.
• Simmer till the apple becomes brown and gooey.
• Pour the soup in a bowl and garnish with fried potatoes and red chili flakes.
• Serve with the apple compote.

12 Broccoli Parantha

Ingredients:

For stuffing:

• Broccoli- 500 grams
• Onion- 1
• Coriander Powder (Dhania)- 1 Tbsp
• Red chili powder- 1 Tsp
• Cooking oil- 1 Tsp
• Salt to taste
• Garam masala powder- 1 Tsp
• Cumin powder (Jeera)- 1 Tsp

For the dough:

• 2 cups Whole Wheat Flour– 2 cups
• Salt to taste
• Water as required
• Cooking oil or ghee

Method:

• Mix wheat flour, water, and salt and water to make dough, cover and let it rest for half an hour.
• Cut the broccoli into small pieces and put in hot water for five minutes.
• Grate the broccoli and keep aside.
• Take a pan, add oil and fry onions. Add grated broccoli and fry for three minutes.
• Add all the spices and mix well. Cool the mixture.
• Make small balls from the dough. Add the broccoli mixture
• Roll the ball gently to make a parantha.
• Dust the ball with flour and roll gently. Do not apply much pressure.
• Cook the parantha with ghee or oil.
• Serve hot.

13 Broccoli Paneer and Peanut Masala

Ingredients:

• Broccoliflorets- 2 cups
• Paneercubes- 1 cup
• Raw Peanuts- 1 cup
• Green Chilies- 4
• Turmeric powder- ¼ Tsp
• Onions- 4
• Tomatoes- 4
• Biryani Masala- ½ Tsp
• Cumin seeds- 2 Tsp
• Whole Black Peppercorns- 1 Tsp
• Kashmiri red chili powder- 1 Tsp
• Garam masala powder- ½ Tsp
• Butter- 2 Tsp
• Kasuri Methi- 1 Tsp
• Salt to taste

Method:

• Take a kadhai and heat a teaspoon of oil. Add pepper corns and one teaspoon cumin.
• Then, add onions and chilies. Roast till they turn golden brown.
• Add peanuts and roast for four minutes.
• After three minutes, add tomatoes and cook.
• Cool the mixture and blend into a fine paste.
• Heat oil in a kadhai, and add cumin, turmeric powder, and chili powder. Add broccoli and sauté for ten minutes.
• Add paneer, biryani masala, and garam masala. Mix well and add the onion-tomato paste and mix well.
• Add butter and salt and cook for five minutes.
• Add kasuri methi and serve hot.

14 Broccoli Malai Kofta

Ingredients:

For Broccoli Koftas:

• Broccoli – 1
• Paneer crumbled- 100 grams
• Turmeric powder- ½ Tsp
• Cumin powder- 1 Tsp
• Salt to taste
• Gram flour– 2 Tbsp

For the Gravy:

• Ginger- 1 inch
• Tomato puree- 2 cups
• Turmeric powder- 1 Tsp
• Coriander Powder- 1 Tsp
• Garam masala powder- 1 Tsp
• Honey- 1 Tsp
• Red chili powder- 1 Tsp
• Cardamom Powder- ¼ Tsp
• Hung Curd (Greek Yogurt)- ½ cup
• Kasuri Methi- 1Tbsp
• Cooking oil
• Salt

Method:

• Take a bowl and add all the ingredients for kofta. Make small balls from the dough.
• Preheat the oven at 200C and bake the kofta until golden brown.
• Heat oil in a pan and add grated ginger and honey. Sauté for a minute.
• Add tomato puree and all the spices. Cook until the raw smell from tomatoes goes away.
• Add hung curd, salt, one cup water, and koftas, and cook for five minutes.
• Add in the hung yogurt, 1 cup of water, salt to taste, the pan-fried kofta’s and simmer for another 5 minutes and serve.
• Serve hot.

15. Sweet Potato, Broccoli, and Tofu Curry

Ingredients:

• Broccoli- 1 cup
• Sweet Potato– 1
• Kala jeera- 1 Tsp
• Tofu- 150 grams
• Salt to taste

For the gravy:

• Onion – 1
• Tomato – 2
• Cumin powder- 1 Tsp
• Chopped Ginger- 1 inch
• Garlic- 4 cloves
• Green Chili- 1
• Turmeric powder- 1 Tsp
• Red chili powder- 1Tsp
• Cashew nuts- 1 Tbsp
• Garam masala powder- 2 Tsp

Method:

• Heat oil in a pan; add onions, garlic, ginger, and sauté.
• Add all the spices and mix well.
• Add green chilies and tomatoes with salt.
• Mash until the raw smell from tomatoes goes away. Add cashew nuts and cook for two minutes.
• Cool the mixture and blend.
• Heat oil in a kadhai and add cumin seeds.
• Add sweet potato and cook. Add broccoli and tofu and cook for ten minutes.
• Add the paste and mix well. Add water and salt and simmer for ten minutes.
• Serve hot.

16 Cheese Broccoli Fritter

Ingredients:

• Broccoli cut into small florets- 500 grams
• Corn flour- ½ cup
• All Purpose Flour (Maida)- ¼ cup
• Salt to taste
• Red chili powder- ½ Tsp
• Parmesan cheese, grated- 2 Tbsp
• Garlic, grated- 1 clove
• Baking powder- 1 Tsp
• Cooking oil

Method:

• Take a bowl and add corn flour, salt, baking powder, chilli powder, maida, cheese, and garlic. Add water to make a smooth batter.
• Add oil in a kadhai.
• Dip the broccoli florets in the batter.
• Deep fry the florets in a kadhai. Fry until crisp.
• Serve hot.

17 Broccoli Peanut and Oats Tikki

Ingredients:

• Broccoli, steamed and finely chopped- 1 cup
• Grated Paneer- 1 cup
• Roasted Peanuts, crushed- ½ cup
• Instant Oats- ½ cup
• Green Chilies- 2
• Garlic, grated- 1 Tsp
• Soy sauce- ¼ Tsp
• Garam masala powder- ¼ Tsp
• Salt- ½ Tsp
• Corn flour- ½ Tsp
• Cooking oil

Method:

• Steam and chop the broccoli.
• Take a bowl and all the ingredients.
• Make small tikkis from the mixture.
• Heat a skillet and place the tikkis one at a time.
• Cook until both sides are brown.
• Serve with mint chutney.

18

Broccoli & Vegetable Coconut Curry

Ingredients:

• Broccoli, cut into florets- 400 grams
• Red Bell pepper- 1
• Onion- 1
• Dry red chili- 4
• Whole Black Peppercorns- 1 Tbsp
• Turmeric powder- 1 Tsp
• Methi Seeds- 1 Tsp
• Coriander Seeds- 1 Tbsp
• Cumin seeds 1 Tsp
• Tamarind – lemon size
• Fresh coconut, grated- 2 cups
• Garlic- 3 cloves
• Salt to taste

Method:

• Take a pan and roast fenugreek, dry red chilies, cumin, black pepper, and coriander.
• Blend in a small jar along with coconut, turmeric powder, and tamarind.
• Add water to make a smooth paste.
• Heat oil in a pan and add onions, red bell peppers, and broccoli. Sauté for a few minutes.
• Add the curry paste with water and salt.
• Cook well and serve hot.

19 Carrot and Broccoli Poriyal

Ingredients:

• Carrot- 2
• Broccoli, small florets- 1 cup
• Curry leaves- 1 sprig
• Mustard seeds-1 Tsp
• Cumin seeds- ½ Tsp
• Fresh coconut, grated- 2 Tbsp
• Red chili powder- 1 Tsp
• Turmeric powder½ Tsp
• Coriander Powder (Dhania)- 1 Tsp
• Black pepper powder- 1 Tsp
• Salt to taste

Method:

• Pressure cook all vegetables with little water and salt till one whistle.
• Heat oil in a kadhai and add cumin and mustard seeds. Add curry leaves and cooked vegetables.
• Add all the spices and cook for ten minutes.
• Add grated coconut, toss and serve hot.

20 Kadai Broccoli Masala

Ingredients:

Broccoli, little florets- 500 grams

Red Bell pepper, diced- 1

• Onion- 1
• Tomatoes, pureed- 2
• Ginger, finely chopped- 1 inch
• Garlic, finely chopped- 4 cloves
• Red chili powder- 1 Tsp
• Garam masala powder- 1 Tsp
• Black cardamom (Badi Elaichi)- 1
• Water- ¼ cup
• Salt to taste
• Cooking oil- 2 Tbsp
• Kasuri Methi (Dried Fenugreek Leaves)- 1 Tbsp

For Kadai Masala powder:

• Coriander Seeds- 1 Tbsp
• Cumin seeds- 1 Tsp
• Fennel seeds ½ Tsp

Method:

• Heat oil in a pan and add broccoli with five tablespoons of water.
• Add salt and mix well. Mix till it is al dente.
• Take another pan and all the ingredients for kadhai masala powder. Dry roast for five minutes.
• Add kasuri methi.
• Blend the mixture to make a coarse powder.
• Heat oil in a pan and add onions, garlic, and ginger and sauté for five minutes.
• Once it is cooked, add capsicum and salt and cook for two minutes. Add tomatoes and black cardamom and mix well.
• Add all the spices and mix well.
• Once the mixture boils, add broccoli and cook for three minutes.
• Serve hot.