20 Best Broccoli Recipes to Cook at Home

Broccoli is a great vegetable and while most use it as a side accompaniment, broccoli can actually be the star of the show. These delicious broccoli recipes are easy to make, taste great, and are perfect for children and adults alike!

1. Oven-Baked Broccoli Mac and Cheese

Oven-Baked Broccoli Mac and Cheese
© vaaseenaa, AdobeStock

If you love macaroni cheese, you’ll love this dish. The added broccoli is super tasty and puts a new twist on the old classic.

Cooking Time: 50-55 minutes.
Yield: 4-6 servings.

Ingredients:

  • 500g of Macaroni Pasta
  • 1kg of Chopped Broccoli Florets
  • 1 ½ Pints of Milk
  • 100g of Flour
  • 100g of Butter
  • 100g of Breadcrumbs
  • 350g of Grated Cheddar Cheese
  • 2 Tablespoons of Dijon Mustard
  • Salt and Pepper for Seasoning
  • 1 Tablespoon of Oil

Directions:

  1. Put the pasta into a pan and fill ¾ of the way with water. Bring the water to a quick boil and cook the pasta for 4 minutes. Add the broccoli to the pan and cook alongside the pasta for another 4 minutes.
  2. Preheat the oven to 180 degrees Celsius and grease a deep baking dish with oil.
  3. Add butter to a saucepan and melt on a medium heat. Slowly add the flour to the pan and whisk together. Lower the heat and cook the mixture for 2-3 minutes. Stir frequently until the mixture thickens.
  4. Slowly pour in the milk and thoroughly stir. Switch to a low heat and cook the sauce for 8-10 minutes or until it becomes smooth.
  5. Remove the sauce from the heat and add pepper, mustard, salt, and ¾ of the cheese. Stir well until the cheese melts into the sauce.
  6. Drain the pasta and broccoli and add to the baking dish. Pour the cheese sauce over the pasta and sprinkle the breadcrumbs and remaining cheese on top.
  7. Bake in the oven for 30 minutes.
  8. Top with more cheese if desired.

2. Broccoli Fritters

Broccoli Fritters
© Inga, AdobeStock

This is a dish to savour because it’s super tasty and offers a new take on traditional fritters.

Cooking Time: 10 minutes.
Yield: 4-6 servings.

Ingredients:

  • 350g of Finely Chopped Broccoli Florets
  • 100g of Finely Chopped Cauliflower Flores
  • 200g of Flour
  • 150ml of Milk
  • 1 Egg
  • 1 Teaspoon of Paprika
  • 75g of Crumbled Feta Cheese
  • 3 Tablespoons of Sunflower Oil

Directions:

  1. In a large mixing bowl, add the flour and slowly stir in the milk. Break the egg into the bowl and whisk well until the mixture is combined.
  2. Add paprika to the bowl and dip the broccoli and cauliflower into the batter.
  3. Add 1 tablespoon of oil to a frying pan and spoon in a ladle of broccoli and batter. Fry the fritter for 4 minutes then flip and fry the other side for another 4 minutes.
  4. Remove the fritter from the pan and place on paper towels to soak up any excess oil. Add more oil to the pan and continue to use the rest of the battery to create the fritters.
  5. Finish with a generous helping of feta cheese on top.

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3. Quick Broccoli and Cheese Jacket Potatoes

Quick Broccoli and Cheese Jacket Potatoes
© FomaA, AdobeStock

Jacket potatoes are one of the simplest dishes anyone can make at home. They don’t require much effort and almost any filling can be used to spice them up.

Cooking Time: 10-15 minutes.
Yield: 1-2 servings.

Ingredients:

  • 2 Large Potatoes
  • 2 Teaspoons of Olive Oil
  • 100g of Grated Mature Cheddar Cheese
  • 100g of Finely Chopped Broccoli Florets
  • 2 Teaspoons of Garlic Butter

Directions:

  1. Rinse the potatoes under cold water and place on a microwave-safe plate. Pierce the potatoes several times and drizzle oil over them.
  2. Cook the potatoes in the microwave for 8-12 minutes.
  3. Fill a pan with water and bring to a quick boil. Add the broccoli and cook for 5-7 minutes at a medium temperature. Drain the broccoli when it’s tender and let it dry for a few minutes.
  4. Remove the potatoes from the microwave and use a knife to slice into them. If the potatoes are tender, carefully slice a pocket ¼ down the top of them. Or cook them for another 3-5 minutes until they’re soft and tender.
  5. Add the butter to the potatoes and let it stand for 30 seconds until the butter begins to melt. Then add the broccoli and cheese.

4. Stilton and Broccoli Soup

Stilton and Broccoli Soup
© David Pimborough, AdobeStock

This is a delicious soup that delicately balances the rich flavour of stilton with broccoli. It’s a good bowl of comfort food and will definitely heat you on those cold winter days.

Cooking Time: 35-40 minutes.
Yield: 4-6 servings.

Ingredients:

  • 550g of Chopped Broccoli
  • 2 Finely Sliced Celery Sticks
  • 2 Roughly Chopped Leeks
  • 2 Cubed Potatoes
  • 175g of Crumbled Stilton Cheese
  • 3 Tablespoons of Sunflower Oil
  • 2 Roughly Chopped Red Onions
  • 1 Litre of Vegetable Stock
  • 25g of Butter
  • Salt and Pepper for Seasoning

Directions:

  1. Pour the oil into a deep soup pot and heat at a low-to-medium temperature. Add the onions and cook for 5-7 minutes.
  2. Mix the potatoes, pepper, leeks, salt, celery, and butter into the pan. Cook for 1 minute and stir well until the butter begins to melt.
  3. Cover the soup pot with a lid and sweat the vegetables for 5-7 minutes. Then add the broccoli and stock. Cook uncovered for 15-20 minutes on a medium heat.
  4. Remove the soup from the heat and use a stick blender (or food processor) to blitz the soup for 1-2 minutes or until completely creamy and free-from lumps.
  5. Mix in the cheese and stir thoroughly as it melts. Warm through for 2 minutes and top with pepper if required.

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5. Roasted Garlic-Infused Broccoli

Roasted Garlic-Infused Broccoli
© yuliiaholovchenko, AdobeStock

This gorgeous dish is perfect for lunch, as a snack, or as a side accompaniment to dinner. It is beautifully balanced and easy to make too.

Cooking Time: 15-20 minutes.
Yield: 1 serving.

Ingredients:

  • 100g of Chopped Broccoli Florets
  • 6 Minced Garlic Cloves
  • 1 Teaspoon of Crushed Chilli Flakes
  • 2 Tablespoons of Olive Oil
  • 2 Teaspoons of Lemon Juice
  • 5g of Salted Butter
  • 25g of Garlic Butter
  • Salt and Pepper for Seasoning

Directions:

  1. Preheat the oven to 180 degrees Celsius and grease a baking tray with salted butter.
  2. Add the garlic butter to a small microwave-safe bowl and melt in the microwave for 20-30 seconds. Stir and heat for another 20 seconds or until the butter has melted.
  3. In a large bowl, mix the broccoli with garlic, oil, pepper, salt, and garlic butter. Toss well to combine and pour the mixture onto the baking tray.
  4. Bake the broccoli in the oven for 7-8 minutes, then turn the broccoli, and bake the other side for another 7-8 minutes.
  5. Remove the broccoli from the oven and drizzle lemon juice over it.
  6. Top with chilli flakes to finish.

6. Broccoli and Chicken Bake

Broccoli and Chicken Bake
© Анна Журавлева, AdobeStock

Bakes are simple but delicious and highly adaptable. You can add as many different vegetables as you like or switch out the chicken for beef, pork, or seafood.

Cooking Time: 30-35 minutes.
Yield: 6 servings.

Ingredients:

  • 500g of Chopped Broccoli Florets
  • 6 Boneless Diced Chicken Breasts
  • 3 Chopped Spring Onions
  • 150g of Breadcrumbs
  • 150g of Grated Mature Cheddar Cheese
  • 75g of Grated Parmesan Cheese
  • 300g of Tinned Mushroom Soup
  • 300g of Tinned Chicken Soup
  • ½ Teaspoon of Sea Salt
  • ½ Teaspoon of Black Pepper
  • Cooking Spray

Directions:

  1. Preheat the oven to 200 degrees Celsius and fill a large pan with water.
  2. Bring the water to the boil and add the broccoli. Boil the broccoli for 3-4 minutes, then drain well and leave to one side for a few moments.
  3. In a bowl, combine parmesan with breadcrumbs and set to one side.
  4. Coat a large frying pan with cooking spray and heat at a middle-to-high temperature. Carefully place the chicken into the pan and sprinkle the salt and pepper over it.
  5. Cook the chicken for 7 minutes or until all sides of the chicken has been browned. Remove the chicken from the pan and set to one side.
  6. In a deep casserole dish, pour in the mushroom and chicken soups. Mix well to combine, then add the broccoli and chicken. Coat them with the mixed soup and spread the cheese over the chicken.
  7. Sprinkle the breadcrumb mixture and spring onions on top and bake in the oven for 23-27 minutes.

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7. Broccoli and Quinoa Salad

Broccoli and Quinoa Salad
© Sea Wave, AdobeStock

Salads are perfect for summer, winter, and everything in-between. This salad is quite filling and is suitable for lunch, dinner, or as a snack.

Cooking Time: 10-15 minutes.
Yield: 2 servings.

Ingredients:

  • 150g of Finely Chopped Broccoli Florets
  • 1 Sliced Red Onion
  • 150g of Frozen Butternut Squash Cubes
  • 200g of Quinoa
  • 4 Sliced Garlic Cloves
  • 100g of Vine Tomatoes
  • 75g of Crumbled Feta Cheese
  • 2 Tablespoons of Balsamic Vinegar
  • 1 Tablespoon of Olive Oil
  • 3 Tablespoons of Chopped Parsley
  • 50g of Cranberries (Optional)

Directions:

  1. Pour the quinoa into a large microwave-safe bowl and fill it with water. Place in the microwave and cook on full or a high heat for 6-7 minutes. If the water has absorbed fully and the quinoa is fluffy, remove it from the microwave or blast it for another few minutes.
  2. Add oil to a large pan and cook the garlic and onions for 5-7 minutes. Remove the garlic and onions with a slotted spoon and set to one side.
  3. Add the squash to the pan and cook for 2-3 minutes, then add the broccoli and 4 tablespoons of water. Cover the pan with a lid as the broccoli cooks for 5-7 minutes.
  4. Add the quinoa to a large salad bowl and mix in cranberries, onions, garlic, parsley, and balsamic vinegar. Toss well, then add the broccoli and squash.
  5. Sprinkle the feta on top to finish.

8. Stilton and Broccoli Pasta Gratin

Stilton and Broccoli Pasta Gratin
© galiyahassan, AdobeStock

If you’re looking for a comfort dish, this has to be it. Have it as a side accompaniment or main – or even a snack – and you’ll adore it. It’s so beautifully balanced.

Cooking Time: 40-45 minutes.
Yield: 2-4 servings.

Ingredients:

  • 175g of Crumbled Stilton Cheese
  • 300g of Chopped Broccoli
  • 400g of Penne Pasta
  • 75g of Grated Parmesan Cheese
  • 75g of Breadcrumbs
  • 2 Tablespoons of Dijon Mustard
  • 450ml of Semi-Skimmed Milk
  • 50g of Flour
  • 75g of Butter
  • Salt and Pepper for Seasoning

Directions:

  1. Put the pasta into a large pot and fill it with water and a dash of salt. Bring the water to a boil and cook on a low-to-medium heat for 7-10 minutes. Drain when ready.
  2. In a deep saucepan, add the butter and heat at a low temperature until it begins to brown. Slowly add the flour to the pan and stir vigorously for 1-2 minutes or until a roux begins to form.
  3. Pour the milk into the pan and whisk well. Let the sauce simmer and continue to stir until the sauce begins to thicken. Then add the mustard, a dash of pepper, stilton cheese, and a pinch of salt.
  4. Let the cheese melt and heat for 1-2 minutes, then remove from the heat.
  5. Preheat the oven to 180 degrees Celsius and grease a deep casserole dish with 1 teaspoon of butter.
  6. Pour the pasta into the pot with the cheese sauce. Coat the pasta well and stir in the broccoli.
  7. Add the pasta to the casserole dish and spread the stilton cheese on top. Sprinkle the breadcrumbs over the pasta and place in the oven for 30 minutes.
  8. Top with parmesan to finish.

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9. Creamy Pea and Broccoli Soup

Creamy Pea and Broccoli Soup
© ismishko, AdobeStock

This is a delicious soup that is full of healthy vegetables and plenty of nutrients. It’s perfect for lunch or dinner.

Cooking Time: 30-35 minutes.
Yield: 2-4 servings.

Ingredients:

  • 350g of Frozen Peas
  • 500g of Chopped Broccoli Florets
  • 3 Crushed Garlic Cloves
  • 2 Finely Diced White Onions
  • 1 Litre of Vegetable Stock
  • 25g of Chopped Basil
  • 1 Tablespoon of Sunflower Oil
  • The Juice of 1 Lemon
  • The Zest of 1 Lemon
  • ½ Teaspoon of Black Pepper
  • ½ Teaspoon of Salt
  • 50ml of Double Cream

Directions:

  1. Pour oil into a deep cooking pot and gently heat it at a medium temperature. Add the onions to the pot and cook for 7-9 minutes.
  2. Mix the garlic into the pot and cook for 1-2 minutes, then add the stock, salt, peas, pepper, and broccoli. Bring the mixture to the boil, then reduce the heat and simmer for 20-25 minutes. Cover the pot with a heavy lid as it cooks.
  3. Add the basil, lemon juice, and lemon zest and stir well. Remove the soup from the heat and pour it into a blender or use a stick blender to blitz the soup until smooth.
  4. Pour the cream into the soup and warm through for 1-2 minutes.

10. Broccoli and Sirloin Steak

Broccoli and Sirloin Steak
© Joshua Resnick, AdobeStock

Think the beef is the star of the show? While it might get all the plaudits, the broccoli can steal some of the limelight.

Cooking Time: 10 minutes.
Yield: 4 servings.

Ingredients:

  • 4 Thinly Sliced Sirloin Steaks
  • 350g of Finely Chopped Broccoli
  • 200ml of Soy Sauce
  • 3 Tablespoons of Cornflour
  • 3 Tablespoons of Brown Sugar
  • The Juice of 1 Lime
  • 4 Teaspoons of Hot Sauce
  • 2 Tablespoons of Olive Oil
  • 5 Minced Garlic Cloves
  • 100ml of Beef Stock
  • 4 Roughly Chopped Spring Onions
  • Salt and Pepper for Seasoning

Directions:

  1. Add lime juice, salt, soy sauce, pepper, 1 tablespoon of cornflour, 1 tablespoon of brown sugar, and hot sauce to a large bowl. Put the sliced steak strips into the bowl and marinate it for 10-15 minutes.
  2. Add oil to a large frying pan and heat at a middle-to-high temperature. Carefully add ¼ of the steak and sear on each side for 3-4 minutes. This will, however, depend on how rare or well done you prefer your steak. Remove the steak once seared and set to one side. Continue this until it has all been seared.
  3. Put the garlic into the pan and cook for 1-2 minutes, then add the remaining cornflour and stir well. Coat the garlic with the cornflour and pour in the soy sauce, brown sugar, and stock. Let the mixture simmer for 1-2 minutes, then pour in the broccoli. Cook for 4-6 minutes.
  4. Add the steak back to the pan and warm through for 30 seconds.
  5. Top with the spring onions to finish.

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11. Broccoli and Garlic Pasta

Broccoli and Garlic Pasta
© minadezhda, AdobeStock

There is nothing easier to make than a bowl of delicious pasta. Throw in some garlic and broccoli and take it to the next level.

Cooking Time: 20 minutes.
Yield: 4-6 servings.

Ingredients:

  • 250g of Sliced Broccoli Heads or Florets
  • 550g of Penne Pasta (Or Whichever You Prefer)
  • 7 Sliced Garlic Cloves
  • 1 Tablespoon of Olive Oil
  • ½ Teaspoon of Black Pepper
  • ½ Teaspoon of Salt
  • 2 Teaspoons of Chilli Flakes
  • 100g of Chopped Tomatoes

Directions:

  1. Add water and salt to a large cooking pot and put on a medium heat. Put the broccoli into the pan and bring the water to a quick boil. Let the pan simmer and cook the broccoli for 5-6 minutes.
  2. Pour oil, chilli flakes, and garlic into a pan and cook for 3-4 minutes.
  3. Remove the broccoli with a slotted spoon and mix it in with the garlic. Keep the water in the pan and ladle 150ml of the broccoli water into the pan with the garlic.
  4. Add pasta to the pan with broccoli water and bring to a slow boil. Cook the pasta for 8-10 minutes.
  5. Drain the pasta when ready and mix in with the broccoli and garlic mixture. Toss well to combine, then add the tomatoes.
  6. Top with pepper to finish.

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12. Oven-Baked Broccoli Omelette

Oven-Baked Broccoli Omelette
© ricka_kinamoto, AdobeStock

If you don’t have an omelette maker or just want a fuss-free dinner, this delicious dish is perfect. Once you put the omelette in the oven, there really isn’t much more you need to do.

Cooking Time: 20-25 minutes.
Yield: 1-2 servings.

Ingredients:

  • 150g of Trimmed Tender Stem Broccoli
  • 4 Large Eggs
  • 3 Finely Sliced Spring Onion
  • 2 Chopped White Onions
  • 75ml of Semi-Skimmed Milk (Or Whichever You Prefer)
  • 75g of Grated Mature Cheddar Cheese
  • ½ Teaspoon of Pepper
  • ½ Teaspoon of Salt
  • 2 Tablespoons of Mustard
  • 2 Tablespoons of Sunflower Oil

Directions:

  1. Preheat the oven to 180 degrees Celsius and fill a pan with water.
  2. Pour the oil and onions into a baking dish and roast in the oven for 5-7 minutes.
  3. Boil the water in the pan and cook the broccoli for 3-4 minutes. Then remove the pan from the heat and drain the broccoli well.
  4. Remove the baking dish from the oven and mix the broccoli in with the onions.
  5. In a bowl, break the eggs and whisk with milk, salt, mustard, and pepper. Combine well, then carefully pour into the baking dish with the broccoli.
  6. Sprinkle the cheese on top and bake for 13-16 minutes.
  7. Top with spring onions to finish.

13. Salmon with a Broccoli Crust

Salmon with a Broccoli Crust
© rakratchada, AdobeStock

Salmon is a delicate dish at any time, but when you add a broccoli crust, it enhances the flavours beautifully.

Cooking Time: 30-35 minutes.
Yield: 4 servings.

Ingredients:

  • 350g of Roughly Chopped Broccoli Florets
  • 450g of Skinless, Boneless, Salmon Fillets
  • 2 Crushed Garlic Cloves
  • 2 Tablespoons of Chopped Basil
  • 3 Skinned and Cubed Sweet Potatoes
  • 2 Tablespoons of Vegetable Oil

Directions:

  1. Preheat the oven to 180 degrees Celsius and place the broccoli in a pan of boiling water. Boil the broccoli for 4-6 minutes or until it is tender.
  2. Remove the pan from the heat and drain thoroughly with a colander.
  3. Add garlic, basil, 1 tablespoon of oil, and ¾ of the broccoli to a food processor and pulse for 30-40 seconds. Stop pulsing when a fine paste-like texture is formed.
  4. Grease a baking tray with the remaining oil and place the salmon onto the tray. Spoon the broccoli paste onto the fillets and roast for 20 minutes in the oven.
  5. Add the sweet potatoes to a large, water-filled cooking pot. Boil the potatoes for 15 minutes, then drain well. Put the potatoes back into the pot and mash thoroughly for 2-3 minutes until creamy.
  6. Remove the salmon from the oven and serve with the mashed sweet potatoes and remaining broccoli.

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14. Pea and Broccoli Risotto with added Bacon

Pea and Broccoli Risotto with added Bacon
© exclusive-design, AdobeStock

A delicious balance of flavours, this is a dish to savour. It’s a great meal for those special occasions or a lazy weekend.

Cooking Time: 45-50 minutes.
Yield: 4 servings.

Ingredients:

  • 500g of Chopped Frozen Broccoli Florets
  • 1 Vegetable Stock Cube
  • 4 Crushed Garlic Cloves
  • 75g of Butter
  • 1 Diced White Onion
  • 350g of Risotto Rice
  • 250g of Chopped Smokey Bacon
  • 300g of Tinned Peas
  • 25g of Chopped Thyme
  • 200g of Crumbled Feta Cheese
  • 1 Tablespoon of Olive Oil

Directions:

  1. Fill a large pan with a litre of boiling water and mix in the stock cube. Let the stock cube dissolve and stir well.
  2. Bring the stock to a simmer, then add the broccoli to the pan. Let the stock simmer and cook for 5 minutes on a medium heat. Remove the broccoli with a slotted spoon and set it to one side on a plate.
  3. Keep the stock on a low heat and cover with a heavy lid.
  4. Pour the oil and half of the butter into a saucepan and gently heat at a low-to-medium temperature. Cook the onion for 7-10 minutes, then add the thyme and garlic and cook for 2 minutes. Stir well.
  5. Add the risotto rice to the saucepan and stir thoroughly to coat well. Pour 1 ladle of stock into the rice and cook for 1-2 minutes or until the stock has been absorbed. Add another ladle of stock and continue to do so until the rice absorbs it and cooks. In total, it may take around 20 minutes.
  6. Put the remaining butter and broccoli into the pan and stir well to combine. Take the pan off the heat and cover it with a heavy lid.
  7. Let the risotto rest for 5-10 minutes.
  8. To a frying pan, add the bacon and cook for 8-10 minutes on a medium heat. When the bacon is almost cooked through, add the peas and cook for 1-2 minutes more.
  9. Take the pan off the heat, then add the peas and bacon to the risotto and stir in the thyme.
  10. Top with feta cheese to finish.

15. Simple Salmon and Broccoli Salad

Simple Salmon and Broccoli Salad
© Arylanna, AdobeStock

Whether you want a light lunch or a dinner fit for summer, this salad is ideal. It is balanced well and full of flavour too.

Cooking Time: 10-15 minutes.
Yield: 2-4 servings.

Ingredients:

  • 350g of Chopped Broccoli Florets
  • 3 Chopped Red Bell Peppers with the Seeds Removed
  • 550g of Sliced Smoked Salmon
  • 75g of Watercress
  • 25g of Grated Parmesan Cheese
  • 25g of Flax Seeds
  • 25g of Chopped Parsley
  • 2 Minced Garlic Cloves
  • 3 Tablespoons of Extra-Virgin Olive Oil
  • The Juice of 1 Lemon

Directions:

  1. Put the broccoli in a pan of water. Bring the water to a boil and cook for 7-9 minutes.
  2. Add the peppers to the pan and blanch for 2-3 minutes. Then remove the pan from the heat and drain the vegetables thoroughly.
  3. Add garlic, parmesan, lemon juice, parsley, oil, and flax seeds to a blender and blitz for 30-60 seconds to create a dressing.
  4. Put the watercress in a salad bowl and add the peppers, broccoli, and smoked salmon.
  5. Top with more dressing if desired.

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16. Cheese and Broccoli Casserole

Cheese and Broccoli Casserole
© Andrey, AdobeStock

This is a great dish whether you want to share it among guests or have it as a main meal. It tastes fantastic and doesn’t require much effort on your part.

Cooking Time: 1 hour.
Yield: 6-8 servings.

Ingredients:

  • 750g of Chopped Frozen Broccoli
  • 200g of Tinned Mushroom Soup
  • 100g of Mayonnaise
  • 1 Finely Diced Red Onion
  • 350g of Grated Mature Cheddar Cheese
  • 1 Beaten Egg
  • 2 Teaspoons of Paprika
  • 25g of Salted Butter

Directions:

  1. Preheat the oven to 180 degrees Celsius and grease a deep baking dish with butter.
  2. Add mayonnaise, onions, soup, and the egg to a large mixing bowl and whisk well.
  3. Put the broccoli into the bowl (you can do so in batches) and coat well. Pour the broccoli and the soup mixture into the baking dish and sprinkle paprika and cheese on top.
  4. Bake the casserole in the oven for 55-60 minutes.

17. Potato and Broccoli Curry

Potato and Broccoli Curry
© Eliška, AdobeStock

Whether rain, sleet, or shine, this curry will warm you up. It’s incredibly delicious and is a perfect vegetarian dish.

Cooking Time: 40-45 minutes.
Yield: 4 servings.

Ingredients:

  • 250g of Chopped Broccoli
  • 450g of Drained Tinned Chickpeas
  • 650g of Cubed Potatoes
  • The Zest of 1 Orange
  • 3 Tablespoons of Ground Cumin
  • 2 Tablespoons of Paprika
  • 2 Finely Chopped White Onions
  • 300ml of Vegetable Stock
  • 5 Tablespoons of Mango Chutney
  • 2 Tablespoons of Vegetable Oil

Directions:

  1. Place the potatoes in a pan filled with water. Bring the water to a slow boil and cook the potatoes for 5-7 minutes. Drain the potatoes thoroughly when ready.
  2. Heat a large non-stick frying pan at a medium temperature and fry the cumin, orange zest, and paprika for 2 minutes. Pour in the oil and fry the onions until soft or for around 8 minutes.
  3. Mix the stock, chickpeas, and potatoes into the pan and cook for 15 minutes. Then add the broccoli and cook for 5-7 minutes.
  4. Serve with mango chutney if desired.

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18. Peppers and Broccoli

Peppers and Broccoli
© Stanislav Ostranitsa, AdobeStock

If you like a medley of broccoli and peppers, this dish will appeal to you. It’s a nice side dish or can become the main meal, depending on how many vegetables you can eat in one sitting!

Cooking Time: 10-15 minutes.
Yield: 4 servings.

Ingredients:

  • 3 Finely Sliced Yellow Bell Peppers
  • 1 Finely Sliced Green Bell Pepper
  • 100g of Chopped White Onions
  • 250g of Chopped Broccoli Florets
  • 50g of Chopped Walnuts
  • 2 Tablespoons of Ground Ginger
  • 2 Teaspoons of Crushed Chilli Flakes
  • 1 Tablespoon of Olive Oil

Directions:

  1. Spread the walnuts onto a baking tray and roast them in the oven for 8-12 minutes.
  2. Pour the oil into a large frying pan and slowly heat at a medium temperature. Add the ginger and onions and cook for 2-3 minutes.
  3. Increase the temperature to a high heat and mix the broccoli into the pan. Stir the broccoli mixture and cook for 2-3 minutes.
  4. Add the peppers to the pan and cook for 6-7 minutes. Stir frequently as they cook.
  5. Scatter the walnuts into the pan and warm through for 1 minute more.
  6. Top with chilli flakes to finish.

19. Broccoli and Prawn Stir-Fry

Broccoli and Prawn Stir-Fry
© Nitr, AdobeStock

You can’t go wrong with a spicy stir-fry and this one is easy to make and bursting with flavour. Best of all, you can swap out the prawns for chicken or beef if you prefer. Or mix in peppers to make it a vegetarian dish.

Cooking Time: 10-15 minutes.
Yield: 4 servings.

Ingredients:

  • 250g of Trimmed Tender Stem Broccoli
  • 3 Roughly Chopped Shallots
  • 2 Finely Chopped Red Chillies (Keep the Seeds if You Want Extra Hot)
  • 3 Tablespoons of Grated Ginger (Ground Ginger also Works in Place of Fresh Ginger)
  • 3 Chopped Garlic Cloves
  • 1 Tablespoon of Sunflower Oil
  • 350g of Coldwater, Ready-to-Eat King Prawns
  • 1 Teaspoon of Chinese Five-Spice
  • 350g of Rice Noodles
  • 2 Tablespoons of Chilli Sauce
  • 1 Tablespoon of Soy Sauce

Directions:

  1. Pour the oil into a wok and add the ginger, shallots, garlic, and chillies. Sprinkle the Chinese five-spice on top and cook for 2 minutes on a medium heat.
  2. Add the broccoli to the wok and pour in 2 Tablespoons of water. Coat the broccoli in the sauce and cover with a lid. Cook the broccoli for 5 minutes.
  3. Pour in the chilli and soy sauces and cook for 1-2 minutes. Then, add the noodles and prawns.
  4. Top with more chilli sauce if required.

20. Broccoli and Cheddar-Stuff Potato Skins

Broccoli and Cheddar-Stuff Potato Skins
© rabbitti, AdobeStock

Potato skins are perfect as a light lunch, dinner, or side accompaniment. You can prepare them ahead of time and just blast them in the oven for the final half-hour.

Cooking Time: 1 hour 30 minutes.
Yield: 2-4 servings.

Ingredients:

  • 4 Medium or Large Potatoes
  • 250g of Chopped Broccoli Florets
  • 1 Finely Diced Red Onion
  • 5 Minced Garlic Cloves
  • 3 Tablespoons of Olive Oil
  • 100g of Sour Cream
  • 200g of Grated Mature Cheddar Cheese
  • 50ml of Milk
  • Salt and Pepper for Seasoning

Directions:

  1. Preheat the oven to 200 degrees Celsius and rinse the potatoes in cold water.
  2. Place the potatoes on a baking tray and drizzle 2 tablespoons of oil over the top. Use a fork to pierce the potato a few times and place it in the oven to bake for 50-55 minutes.
  3. Put the broccoli into a pan filled with water and bring to the boil. Gently cook the broccoli for 5-8 minutes or until it’s tender. Remove the pan from the heat and drain the broccoli thoroughly with a colander. Finely chop when cool.
  4. Add the remaining oil to a non-stick frying pan and gently heat. Put the onion into the pan and sauté for 7-10 minutes on a medium heat.
  5. Add garlic to the pan and cook for 2-3 minutes, then remove the pan from the heat.
  6. Remove the potatoes from the oven and set them aside to cool for 5-10 minutes.
  7. Carefully cut the potato in half and scoop out the potato from each part. Leave the potato skin intact.
  8. Put the potatoes into a large bowl and add the chopped broccoli, salt, onions, sour cream, milk, cheese, and pepper. Mash well to combine and spoon the mixture into the potato skins.
  9. Place the loaded potatoes into the oven to bake for 25-30 minutes on a low-to-medium heat.
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