Go beyond the same-old veggie dishes with these inventive recipes
We especially like this creamy soup with Point Reyes Original Blue. For an added bit of indulgence, sprinkle with crumbled
Recipe: Broccoli Soup with Blue Cheese
This makes for a phenomenal party appetizer, but also a satisfying weeknight meal if you serve the soup in a bowl and leave
the grilled cheese whole.
Recipe: Broccoli Soup Shots with Cheddar Bites
Puréed cauliflower serves as a creamy, hearty base for a soup, similar to potatoes but with a fraction of the calories.
Recipe: Red Pepper-Cauliflower Soup
Yes, like guacamole, but less caloric and very tasty. Serve with white tortilla chips—those thin ones.
These classic Indian snacks usually get deep-fried, but in this recipe, they’re coated in crunchy bread crumbs and baked in
a hot oven instead.
Recipe: Cauliflower Panko Pakoras
Serve these fritters with chutney or salsa for an easy meatless meal. Sour cream is also a nice addition.
Recipe: Cauliflower Fritters
Try this inventive and healthy alternative to pizza.
Recipe: Naan Pizzas with Broccoli Pesto and Arugula Salad
Romanesco broccoli, a beautiful lime-green vegetable with a dense, heavy head covered in spiraling points, is widely grown
in Italy and is starting to show up in more farmers' markets here. Unlike its close cousin the cauliflower, it doesn't have
a sulfurous taste; instead, its flavor is mild and gently sweet.
Recipe: Romanesco Broccoli and Toasted Almond Pasta
If you’ve been thinking about cooking vegan every so often, here’s a great main dish to add to your repertoire.
Recipe: Curried Red Kidney Beans and Cauliflower (Rajma Masala)
Broccoli-and-cheese have never had it so good: Everybody's favorite green veggie gets the royal treatment with a creamy blue
cheese-spiked sauce. Make it up to a day ahead, then bring it to a potluck ― everybody will feel lucky.
Recipe: Gorgonzola Broccoli Casserole
Instead of baking cauliflower in a classic cream sauce, we’ve sliced it thinly and roasted it (with very little fat) to get
a nicely toasted flavor–and keep it just shy of 40 calories per serving.
Recipe: Roasted Cauliflower with Capers
With the right seasonings, a potentially plain bowl of legumes becomes supremely flavorful. The broccolini is not at all traditional
to India, but it is delicious.
Recipe: Broccolini and Chickpea Dal
The secret ingredient in this dish, inspired by one served by chef Matthew Dillon at the Corson Building in Seattle, is an
easy-to-make Egyptian nut-and-spice blend called dukkah. Add protein-rich chickpeas for a more filling version.
Recipe: Roasted Cauliflower and Shallots with Chard and Dukkah
The orange vinaigrette brings out the delicate sweetness of Romanesco and doesn't mask its beautiful pale green color.
Recipe: Romanesco Broccoli and Cannellini Bean Salad
This dish is also beautiful baked in individual ramekins.
Recipe: Cauliflower and Fennel Gratin
Like a cross between broccoli and cauliflower, Romanesco broccoli also delivers similar benefits, so dig in.
Recipe: Roasted Romanesco Broccoli
Betsy Dasenko, a reader from Corvallis, OR, submitted this recipe, which makes a terrific packed lunch, side dish, or potluck
contribution. We used Skippy brand peanut butter for a smooth, slightly sweet sauce. You can use natural peanut butter if
you prefer, but you may want to add a pinch of sugar so the flavors are balanced.
Recipe: Broccoli Chicken Salad
This recipe turns a beloved pasta dish—rich, creamy Alfredo—into an easy one-pot endeavor.
Recipe: Chicken and Broccoli Alfredo
If you can’t find packaged broccoli slaw, whirl broccoli stems in a food processor, using the grater attachment. Throw in
a carrot and some red cabbage if you like.
Recipe: Grilled Thai Chicken Thighs with Spicy Broccoli Slaw
Tiny florets of cauliflower mimic rice in this rich, creamy dish. Golden cauliflower adds appealing color, but the recipe
works just as well with the white variety. Try it with pan-roasted brussels sprouts.
Recipe: Golden Cauliflower “Risotto”
Whorled broccoli romanesco is an exotic treat, yet it’s very easy to prepare—just steam until tender. If you can’t find small
heads, just break a full-grown head into florets (cauliflower works too). This recipe is adapted from one in Vegetable Literacy (Ten Speed Press, 2013), by Deborah Madison.
Recipe: Broccoli Romanesco with Green Herb Sauce