Best Broccoli Recipes

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


  • 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


  • 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


  • 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


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


  • 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


  • 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


  • 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


  • 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.
Sicilian -Spicy-Pasta

5 Roasted Bell Pepper and Broccoli Salad


  • 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


  • 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


  • 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


  • 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


  • 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


  • 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


  • 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


  • 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


  • 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


  • 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


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


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


  • 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


  • 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


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


  • 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


  • 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


  • 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


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


  • 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


  • 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


  • 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


  • 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


  • 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


  • 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


  • 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.


Broccoli & Vegetable Coconut Curry


  • 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


  • 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


  • 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


  • 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


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


  • 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.