A member of the brassica family, broccoli is an incredibly versatile vegetable. It’s packed with nutrients including vitamin C, which is known to be an antioxidant; it’s high in fibre and also contains magnesium and calcium, which are good for bone health. Here are 5 ways to enjoy this green goddess.
ROAST
Roasting broccoli is easily one of our favourite ways of eating it – tender on the inside and perfectly crisp on the outside. If you’re not a fan of broccoli, this cooking method will definitely change the way you think about this green vegetable.
The miso dressing in this Spicy miso aubergine and broccoli salad enhances the flavour of the broccoli and takes it to another level of deliciousness. If you’d like a more charred look and smoky flavour, grill it over the coals.
To serve this salad as a main dish, add chicken, pork or any other protein.
BAKE
Ready in just under 30 minutes, this broccoli chicken casserole is a flavoursome weeknight favourite that’ll save you time in the kitchen.
It’s also a great way to stretch other leftovers.
SOUP
You can’t beat soup when you’re after a quick and comforting meal. We love it because it freezes and reheats so well, making it the ideal meal to make in advance. This Spicy coconut and broccoli soup is quick, filling and simple, but packed with so much flavour. We promise you’ll be asking for seconds.
SALAD
Blanching is one of the best ways to maintain broccoli’s bright green colour and retain its nutrients. Refresh it immediately in ice-cold water after cooking. In this delicious and nutritious Vegan broccoli ‘tataki’ recipe, Tenderstem broccoli is blanched and dressed with a sesame-and ginger vinaigrette, which gives it an extra punch of flavour. It’s a definite crowd-pleaser.
PESTO
Hosting guests? Impress them with your own take on a traditional basil pesto by adding broccoli florets. The addition of the broccoli will give the pesto a vibrant colour and give it a nutrition and flavour boost. It’s perfect for any occasion and can be served with chicken, pizza, used as a dip, or even tossed with pasta. Remember to save the broccoli stalks and freeze them for soups.