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super-delicious, super-flavourful broccoli recipe?

Anyone have a favourite?

Open to anything, but especially interested in recipes that might use more herbs, spices, wine, ginger, etc, and not as interested in recipes calling for a lot of cream.

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  1. It is simple but I love just tossing in the oven with some Evoo, galic, S&P and roasting and then I pull it out and top with some shaved parm.

    6 Replies
    1. re: hto44

      Thanks! How hot is your oven when you do this?

      1. re: prima

        I roast at 425 degrees for about 15-20 minutes but all ovens run differently so you may want to adjust accordingly. Also - depending how big the florets are will dictate how long it takes. I like it slightly tender but still with a crunch!

        1. re: hto44

          We do the same, but with some sweet onion petals and fresno chiles added. We don't do the garlic, though - I'm afraid I will burn it and make it bitter.

          1. re: sandylc

            This is one of the few instances where I use garlic powder.

      2. re: hto44

        My wife prepares broccoli in a similar way 'senza' (without) salt and pepper, but with extra virgin olive oil and garlic slivers. Our twin grandsons, aged 3 and a half, love the stuff.

        1. re: ChiliDude

          A sprinkle of panko breads crumbs to the roasted version is super!

      3. Yes. It's from Cook's Illustrated. Preheat the oven to 450 or 475, put a baking sheet in there to get hot. Toss a bunch of cut up broccoli (they have a very specific way of cutting it so that there are lots of flat surfaces) with 2 TBS. olive oil, 1-2 TBS. sugar and a bit of salt and pepper. When the oven is ready, pour the broccoli onto the hot baking sheet and bake for about 10-12 minutes. You want the broccoli to be tender and sort of caramelized. It's a lovely, sweet, roasty flavor. Easy, healthy and my 2 kids eat it right up, as do the grown ups!!

        6 Replies
        1. re: saintp

          Thank you! I have roasted broccoli, but haven't tried adding sugar.

          1. re: saintp

            I was going to suggest this recipe; it is the BEST

            1. re: saintp

              I'm so boring and lazy that I usually just steam my broccoli, but I tried this tonight and wow, so delicious and easy. I could have gobbled it all standing there with pan in hand! This will be my new standard for simple broccoli side. Thanks!

              1. re: saintp

                I tried this last night as a side dish with grilled New York Strip Steaks and it was easy and excellent.

                1. re: saintp

                  I think the original recipe calls for 1/2 teaspoon of sugar: http://www.cooksillustrated.com/recip...

                  1. re: saintp

                    the Cook's Illustrated Recipe calls for 1/2 tsp of sugar to boost the carmelizing process...not 1-2 TBS....makes quite a difference.

                    http://www.cooksillustrated.com/recip...

                    1. re: prima

                      Liked the idea of Broccoli a La Catalan. The version I made included onions, garlic, crushed chilies, raisins, toasted pine nuts and white wine.
                      Here's a similar Italian recipe, using Broccoli Rabe http://www.epicurious.com/recipes/foo...

                    2. I parboil the broccoli, cut it into pieces and then fry in olive oil until brown at which point I add a lot of sliced garlic and let it cook until done. Add salt and pepper and Pecorino Romano, mix with penne and enough pasta water to make a sauce and you have a vegetarian pasta. Add browned sausage and you have a hearty dish. Just had it last night with broccoli side shoots from the Farmers' Market and it was incredible.

                      1 Reply
                      1. I love broccoli slaw - maybe more during summer than now, but it's good to have on your backburner. Shred raw broccoli into a bowl, then toss in diced shallots, currants and almonds. Make a dressing of mayo, yogurt, sugar, salt and pepper, and a touch of lemon juice or cider vinegar. Let it sit in the fridge for a few hours and enjoy.

                        1 Reply
                        1. re: katecm

                          another broccoli slaw
                          mix bagged broccoli slaw w/refrigerated poppy seed dressing. My go-to

                        2. The two ways I typically prepare broccoli:
                          1) Sprinkle a little sugar on still wet, cleaned broccoli. Saute the broccoli in a very hot pan until lightly charred. Add chopped garlic and a few chilies and stir fry for about 30 seconds. Serve dressed with oyster sauce and a little sesame oil.
                          2) Mix panko breadcrumbs with chopped garlic, lemon rind, Aleppo pepper, salt, maybe some sesame seeds. Either toast and serve on top of steamed broccoli or apply to raw broccoli and roast at 425 for about 10 minutes.

                          2 Replies
                          1. re: JungMann

                            thanks- sounds good, JungMann.

                            1. re: prima

                              We're big fans of the panko on top too.

                              Also enjoy broccoli with curry powder and chickpeas.

                              As a pesto

                              As a replacement for spinach in dip (once pureed)

                              And pickled with cider vinegar

                          2. Here is a very flavorful but very unhealthy broccoli salad recipe but it is soooooo tasty!

                            Brocolli Salad Recipe:

                            2 cups of Mayo
                            4 Tbsp red wine vinegar
                            1/2 cup sugar
                            Mix and refrigerate overnight

                            Fry and crumble 1 lb bacon
                            8oz shredded cheddar cheese
                            1 med red onion (minced)
                            2-3 heads brocolli flowerettes, and chop into small pieces

                            Pour dressing on and mix well.. Add dressing little bit at time. You do not want to drench it. You can always add more but you can't take away!

                            4 Replies
                              1. re: hto44

                                I would add some raisins or dried cranberries to these. Sometimes I leave off cheese and throw in some pine nuts or pecans. Tasty, but I can't even call it "salad" in food faith :)

                                1. re: hto44

                                  This is delicious. I do not add the bacon, cheese, or red onion.

                                  1. re: hto44

                                    I make a similar one, no cheese, add sunflower seeds.

                                  2. this Jamie Oliver recipe drizzled with Indian spiced yogurt looks good, too!
                                    http://www.thestar.com/Special/articl...

                                    1 Reply
                                    1. re: prima

                                      My fridge had some yogurt that needed to be used sooner than later, so I took the idea of Indian-spiced yogurt, but used 1/2 cup yogurt, juice of 1/2 lemon, and a heaping tsp of garam masala (instead of toasting cumin seeds, fennel seeds and cardamom seeds, then grinding them and so on, as set out in the original recipe).

                                      The yogurt/lemon juice/Garam masala drizzle was really good. I'll be keeping that as a quick way to top steamed, boiled or sauteed broccoli, and other relatively plainly cooked vegetables.

                                    2. If you like anchovies or at least don't hate them, try mashing 3 or 4 in a mortar and pestle with a clove of garlic, then mix this with olive oil, s&p, and a squeeze of lemon, then toss with steamed broccoli.

                                      Another favorite is to shred broccoli stalks, blanch them briefly, then saute in butter and top with toasted pecans or walnuts.

                                      2 Replies
                                      1. re: Isolda

                                        I actually really like anchovies. Thanks for the idea!

                                        1. re: Isolda

                                          Similar to this, with the anchovies and garlic fried and the addition of breadcrumbs and pinenuts (also fried!)

                                          http://www.travelerslunchbox.com/jour...

                                        2. I like Nancy Silverton's long cooked broccoli. There are several adaptations of it online. Completely different than a quick sauté and extremely yummy.

                                          1. I love this Giada recipe: http://www.foodnetwork.com/recipes/gi...

                                            The anchovies just give a warm, toastiness that no one even knows they are there.

                                            I'm also addicted to the Costco Broccoli slaw which has dried cranberries, bacon, nuts and a sweet onion dressing. I need to disect it and try to make it from scratch and low fat.

                                            7 Replies
                                            1. re: Barbara76137

                                              The recipe posted above by hto44 is pretty close. Maybe add a bit of dry mustard to the dressing.

                                              1. re: Barbara76137

                                                Where do you find this at Costco? The produce section....?

                                                1. re: hto44

                                                  At my Costcos it is with the prepared meals, in the coolers by the rotisserie chickens. They make it in store.

                                                    1. re: hto44

                                                      The broccoli salad I buy at Costco is in the produce section, not with the prepared meals. It is in a bag that in turn has a separate bag of dressing, bacon, dried cranberries & nuts. I think it is around $5.

                                                2. re: Barbara76137

                                                  Good call, Barbara. I was going to suggest Giada's recipe. It is sooo good!

                                                3. Broccoli stalks, flash-fried in a wok with some sesame oil mixed w/ neutral veg. oil; tossed with shaved garlic till the garlic is toasty, given another good stir, finished with a bit of black bean and hoisin sauce. A decent sized head of broccoli (to serve say four) will use two garlic cloves, about 3 T. oil total, and 2 T. each of the sauces. You can also saute some minced pancetta w/ the garlic. If sauce seems too thick, whisk in a T. or 2 stock or water. Also a great way with asparagus.

                                                  1. broccoli and goat cheese galette.

                                                    2 Replies
                                                      1. re: CanadaGirl

                                                        This works equally well with broccoli; I prefer goat cheese to feta, but both work. The red pepper is important. I also use white whole wheat for a nuttier crust.

                                                        http://www.tastebook.com/recipes/2514...

                                                    1. Steam and eat with mustard and Sriracha.

                                                      1. I love finely chopped broccoli as a salad. I usually lightly "steam" it for 30 seconds in the microwave with the just the water from washing it. My current addiction is a clove of garlic crushed to a paste with salt, olive oil, pepper, and and juice of half a lemon. Dang it's good. Throw in dried cranberries and toasted almonds if you've got company.

                                                        1. I got laughed at(by some folks on here) when I said I wanted to make it but it was a major hit. It is broccoli topped with Cheetos. It is a recipe from Saveur magazine and was delicious. Google is your friend.

                                                          1 Reply
                                                          1. I went through a phase where I wasn't that crazy about broccoli, but this recipe has gotten me to love it again: http://www.theppk.com/2010/10/miso-so...

                                                            I've made the recipe a few times, but I've also started making broccoli by itself that way, too.

                                                            1 Reply
                                                            1. My favourite way to use broccoli is in a Creamy Broccoli Dal by Vegan Yum Yum. You can't really taste the broccoli because it is pureed, but the dal is so flavourful since there's cumin, mustard seeds, garam masala, etc.

                                                              --
                                                              http://tastespace.wordpress.com

                                                              1 Reply
                                                              1. re: blinknoodle

                                                                Thanks, blinknoodle. I'd never have thought to add broccoli to dal.
                                                                http://tastespace.wordpress.com/2012/...

                                                              2. Heston Blumethal's ridiculously simple broccoli "recipe" is very very good, and is ready in 5 minutes!!!! I like to add a little chili flake along with the salt and pepper.

                                                                http://www.bostonorganics.com/heston-...

                                                                It sounds so simple, but the extreme high heat really concentrates the broccoli flavor in an interesting way.

                                                                1. The Creamy Broccoli Dal in Vegan Yum Yum is one of my favourite dishes of all types, it just so happens to be filled with broccoli. Creamy from nondairy milk and red lentils, not cream, as it is vegan.

                                                                  Apparently I gave the same advice last year! HA! ;)

                                                                  __
                                                                  http://tastespace.wordpress.com

                                                                  1. I make a variation of these often. My son loves them as a snack and the freeze well .

                                                                    http://blogs.discovery.com/dhc-family...

                                                                    1. We love it just steam until barely tender then I make a sauce using a good mayonnaise mixed with grated fresh ginger, low sodium soy sauce and a little bit of sugar or Splenda. The sauce is by taste and it does work magic on broccoli. I got this recipe from a popular Japanese restaurant many years ago

                                                                      1 Reply
                                                                      1. re: SoozyQ

                                                                        I never would have thought of combining mayo, soy sauce and ginger!

                                                                      2. I haven't read all the comments, so I apologize if this is a repeat. But my whole family loves this roasted broccoli recipe. I have to buy two bunches of broccoli for the three of us.

                                                                        http://www.foodnetwork.com/recipes/in...

                                                                        1. Caper-brown butter broccoli! Always gets eaten around here.

                                                                          http://www.sfchronicle.com/recipes/ar...

                                                                          The article has several recipes, so scroll 'till you see the broccoli.