29 Tasty Broccoli Recipes to Try

To make broccoli special, chef Laurent Tourondel cuts it into steaks and roasts it in the oven, then serves it with a cool and tangy yogurt sauce.

Based on a tempura batter from Seattle chef Edouardo Jordan, an F&W Best New Chef 2016, the coating for this fantastic fried broccoli gets its whisper-thin crunch from cold sparkling water and baking powder. Enjoy the broccoli with a sprinkle of salt and a squeeze of lemon.

Aioli-coated florets get gorgeously bubbly and browned on a grill or under the broiler, almost like instant broccoli casserole. Chef Helene Henderson says to serve the broccoli piping hot.

The genius idea here is pulsing sliced pepperoni with bread crumbs to add a ton of extra flavor and a great crunch to broccoli.

This super healthy broccoli salad is topped with a tangy yogurt-based dressing.

This roasted broccoli recipe requires just seven ingredients: unsalted butter, garlic cloves, freshly grated Parmigiano-Reggiano cheese, salt, freshly ground pepper, broccoli, and extra-virgin olive oil.

Marcia Kiesel’s roasted vegetable dish is simple but hearty, and it’s ready in under an hour.

Cut into long thin strips with a fine julienne peeler, sweet and crunchy broccoli stems are perfect in a fresh-tasting slaw with carrots, scallions and salty sunflower seeds.

For an ingenious twist on the classic combination of broccoli and melted cheddar, Barbara Lynch serves a warming broccoli soup with cheddar crisps. Try making the crisps with Mimolette, an orange-hued semihard cheese from France, which has a milder, nuttier flavor than cheddar. The soup is equally good with cauliflower or celery root in place of the broccoli.

"Grilling over an open flame is my favorite way of cooking," says Charlie Parker. "It gives food so much flavor without the need for butter."Here, he serves lightly charred broccoli and ciabatta cubes in a twist on an Italian bread-and-tomato salad.

This weeknight recipe comes together in just three steps.

Chris Kronner created this salad with ingredients from Scribe Winery's garden. It offers an amazing array of flavors: sweet roasted broccoli, bitter escarole, salty anchovies, and sharp cheese. 

If you want to make this recipe in advance, it can be prepared through the third step and refrigerated for up to three days.

In this quick dish, Marcia Kiesel coats chicken pieces with sesame seeds before sautéing, then coats them in a spicy ginger-garlic sauce.

Balsamic vinegar adds a hint of sweetness to this savory sauce.

This delicious, healthy salad makes use of sweet broccoli stems.

Bill Telepan’s fresh free-form ravioli are filled with broccoli and cheese, then boiled and baked until crisp at the edges.

People tend to cook barley more in the winter than in the summer. But once it's been toasted in a saucepan with some butter and boiled (only 20 minutes), barley is a terrific showcase for super fresh vegetables, like the broccoli Grace Parisi uses here.

Flash-roasted broccoli and onion stand up to the salty one-two punch of capers and fish sauce.

This easy gluten-free broccoli-and-rice casserole is a one-dish meal that’s just right for a chilly night.

Chicago chef Stephanie Izard amps up broccoli with a punchy vinaigrette, creamy blue cheese dressing and an irresistibly crunchy, butter-toasted Rice Krispies topping.

At his Philadelphia restaurant, Chef Greg Vernick treats broccoli like a steak, roasting it at a high temperature on a preheated pan to achieve a lightly charred crust. Cooked on the same pan, umami-packed tomatoes blend up into a super-quick sauce enriched with just the right amount of butter.

An update on the classic broccoli-cheese casserole, these individual servings of bubbly lager-spiked cheese sauce, draped over broccoli and topped with crunchy croutons, are crowd-pleasers.

Chef Jeremiah Langhorne uses an open-fire hearth at The Dabney to lend a rich smoky flavor to his dishes. The char on the broccoli helps replicate that flavor at home.

This quick salad is our new favorite way to eat broccoli—and it’s delicious hot or cold. Charring brings out depth, and the miso dressing is packed with flavor from rice vinegar, ginger, and garlic.

This part of the vegetable has a reputation for being fibrous and tough—but when cooked the right way, it becomes tender and toothsome.

Chef Joseph “JJ” Johnson likes roasting broccoli, but he gives it his own spin by adding a fragrant and delicious oil spiced with coriander, cumin, and garlic.

Roasting broccoli gives it a wonderful sweetness and crunch, making it a welcome side dish to any meal. Add in garlic and the spicy heat of crushed red pepper, and you’ve got a dish that will make even the biggest broccoli skeptic ask for seconds. The stems need not go to waste—they’re just as delicious as the other parts of the broccoli. “This is a stem-to-floret dish,” exclaims TV personality Alex Guarnaschelli.

Given this soup's supremely silky texture, you’ll think it's made with cream, but that texture actually comes from a potato pureed into the broth. For contrast, Food & Wine’s Justin Chapple tops the soup with crispy broccoli florets and croutons.