20 Best Broccoli Recipes You Must Try

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.