Look for broccoli with florets that are tight together, the entire head is an even color, and stems that are firm and crisp looking. Broccoli can be sold in heads or in florets (often the second growth from the plant). The size of broccoli doesn’t matter.
Unwashed in the crisper drawer, broccoli can keep for a week. Broccoli can also be frozen with a few simple steps.
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Don't be confused- broccolini is not the same as broccoli (but can be used in similar ways).
Broccoli is one of those vegetables that seems to be everywhere. It's the side dish at many restaurants, it's in lunches, and it's often the poster vegetable for anti-vegetable children. Like some other vegetables, it's easy to prepare broccoli poorly- primarily by overcooking. I prefer to roast broccoli since it gives the exterior a nice crispness to it. Broccoli is also nice when steamed.
In addition to the florets, the broccoli stems and the leaves on the secondary shoots are edible. The broccoli stems work well in a stir fry, steamed, and can be a great addition to soups- just make sure to peel them before using, the stalk can be a bit woody.
Roasted Broccoli Pasta
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All Vegetarian Broccoli Recipes
Baby Broccoli Frittata with Feta
Broccoli Barley Bowl
Broccoli Frittata Grilled Cheese Sandwich
Broccoli Pesto Couscous Risotto
Broccoli Pesto Pasta with Chickpea Casarecce
Broccoli Salad with Couscous and Tahini Dressing
Broccoli Salad with Tahini Dressing
Broccoli-Almond Pesto Pasta
Chili Roasted Broccoli | Cooking Component
Farro with Chili Roasted Broccoli and Hummus
Lentil Bites with Broccoli Pesto and Rice
Quinoa and White Bean Risotto with Brassicas
Roasted Broccoli Bowls with Freekeh
Roasted Broccoli Pasta with Roasted Garlic Goat Cheese Sauce
Roasted Broccoli Peanut Noodles