Type what you have

Ingredients

• ✓ broccoli
• bacon
• cauliflower
• sunflower seed
• red onion
• salad dressing
• white wine vinegar
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
3. 3 Combine bacon, cauliflower, broccoli, sunflower seeds, and onion in a large bowl.
4. 4 Whisk salad dressing, sugar, and vinegar together in a jug until blended. Pour over cauliflower mixture and toss to coat.
5. 5 Refrigerate salad and allow to chill before serving.

By Tom

Ingredients

• ✓ broccoli
• bacon
• raisin
• red onion
• sunflower seed
• mayonnaise
• white sugar
• red wine vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 Combine bacon, broccoli, raisins, onion, and sunflower seeds in a large bowl.
3. 3 To make the dressing: Whisk mayonnaise, sugar, and red wine vinegar together in a small bowl until dressing is smooth.
4. 4 Pour over broccoli mixture and stir to coat.

By readycooker

Ingredients

• ✓ broccoli
• bacon
• cheddar cheese
• red onion
• mayonnaise
• red wine vinegar
• white sugar
• black pepper
• salt
• lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Place bacon in a large, deep skillet. Cook over medium-high heat until crisp and evenly browned, 8 to 10 minutes. Transfer to a paper towel-lined plate and crumble when cool enough to handle.
3. 3 Combine bacon, broccoli, cheese, and onion in a large salad bowl.
4. 4 Whisk mayonnaise, red wine vinegar, sugar, pepper, salt, and lemon juice together in a small bowl until well combined.
5. 5 Pour over salad and toss well until broccoli is coated.
6. 6 Cover and refrigerate until ready to serve.

By casken63aolcom

Ingredients

• ✓ broccoli
• tri-colored pasta
• cauliflower
• carrot
• celery
• red onion
• yellow pepper
• black olive
• vegetarian caesar-style salad dressing
• parmesan cheese
• black pepper
• garlic powder
• paprika

Instructions

1. 1 Bring a large pot of salted water to boil, add pasta, and boil until al dente, about 8 to 12 minutes. Drain well.
2. 2 Place broccoli, cauliflower, carrot, celery, red onions, yellow peppers, and black olives in a large mixing bowl. Pour Caesar salad dressing over vegetables and stir to coat. Sprinkle Parmesan cheese, pepper, garlic powder, and paprika over the vegetable mixture; stir well. Add cooked pasta and stir to combine.
3. 3 Serve warm or refrigerate pasta salad until chilled.

By Chrissy

Ingredients

• ✓ broccoli
• rotelle pasta
• spiral pasta
• carrot
• tomato
• bell pepper
• cauliflower
• onion
• mushroom
• cheddar cheese
• mozzarella cheese
• olive
• italian dressing

Instructions

1. 1 Combine all ingredients except the dressing in large bowl. Add dressing; toss well. Serve chilled or at room temperature.

By Wish-Bone

Ingredients

• ✓ broccoli
• chicken broth
• onion
• cauliflower
• curry powder
• chicken bouillon granules
• salt
• pepper
• all-purpose flour
• milk
• cheddar cheese

Instructions

1. 1 In a stockpot, combine chicken broth, onion, cauliflower, and broccoli. Bring to a boil and reduce heat to low. Continue to simmer until vegetables are tender. Season with curry powder, chicken bouillon, salt, and pepper.
2. 2 In a bowl, combine flour and 1/2 cup of the milk. Whisk briskly until there are no lumps. Add mixture to soup, stirring continuously as soup thickens. Stir in Cheddar cheese until completely melted.

By Sheila Kampman

Ingredients

• ✓ broccoli
• vegetable oil
• mustard seed
• onion
• cumin seed
• ginger-garlic paste
• chili powder
• turmeric
• water
• salt
• gram flour
• vegetable oil

Instructions

1. 1 Heat 3 tablespoons oil in a skillet over medium heat; add mustard seeds and cook until they crackle, 1 to 2 minutes. Add onion and cumin seeds; cook and stir until onion is translucent, 5 to 10 minutes. Add ginger-garlic paste, chili powder, and turmeric; cook and stir until fragrant, 1 to 2 minutes.
2. 2 Mix broccoli into onion mixture; cook and stir until tender, 8 to 10 minutes. Add water and salt; cook and stir for 1 minute. Stir in gram flour and cook, stirring constantly and adding more flour if needed, until broccoli is coated and doesn't stick to the skillet, 5 to 8 minutes. Drizzle 1 teaspoon oil over junka to serve.

By Harshada Dhande-Sarode

Ingredients

• ✓ broccoli
• vegetable broth
• couscous
• canola oil
• ajwain seed
• garlic
• turmeric
• curry powder
• asafoetida
• chili powder
• cinnamon
• edamame
• sea salt
• black pepper
• sesame oil

Instructions

1. 1 Bring the vegetable broth to a boil in a saucepan. Add couscous and reduce heat to medium; simmer until broth is absorbed and couscous is tender, about 10 minutes. Fluff with a fork.
2. 2 Heat canola oil in a large skillet or wok over medium-high heat. Add ajowan seeds.
3. 3 When seeds begin to sputter, stir in garlic and reduce heat to medium.
4. 4 Stir turmeric, curry powder, hing powder, chili powder, and cinnamon into the garlic mixture until garlic is browned, about 3 minutes.
5. 5 Cook and stir edamame and broccoli in the spice mixture until vegetables are tender, about 5 minutes. Season with salt and black pepper.
6. 6 Drizzle sesame oil atop vegetables.
7. 7 Spoon vegetables over couscous to serve.

By namiknows

Ingredients

• ✓ broccoli
• cumin
• coriander
• paprika
• turmeric
• black pepper
• kosher salt
• cayenne pepper
• chicken breast
• butter
• olive oil
• garlic
• coconut milk
• ketchup
• chicken broth
• green onion

Instructions

1. 1 Mix cumin, coriander, paprika, turmeric, black pepper, salt, and cayenne together in a small bowl for the spice blend.
2. 2 Coat chicken breasts generously on both sides with about 1/2 of the spice blend and refrigerate, 2 to 12 hours. Reserve remaining spice blend until needed.
3. 3 Cut broccoli florets off the stems. Slice the stems into strips, and then into 1/4-inch cubes, and reserve. Cut the florets into 1-inch pieces and set aside.
4. 4 Heat butter and olive oil in a deep skillet or saucepan over medium-high heat. Add the chicken breasts and brown well, about 3 minutes on each side. Transfer onto a plate and let cool enough to handle, about 10 minutes.
5. 5 While chicken cools, add garlic to the pan drippings. Cook and stir over medium-high heat for 30 seconds. Stir in the remaining spice blend and toast for 30 seconds. Pour in coconut milk and stir in ketchup, making sure to scrape up any bits from the bottom of the pan. Bring to a simmer; reduce heat to medium, stir in chicken broth, and let simmer until reduced, about 10 minutes.
6. 6 Stir cubed broccoli stems into the sauce and cook until almost tender, 5 to 7 minutes.
7. 7 Meanwhile, cut chicken breasts into 1/2-inch strips, and then into 1/2-inch cubes.
8. 8 Increase skillet heat to medium-high and add broccoli florets. Cover and cook until almost tender, 3 to 4 minutes. Add chicken, and cook, stirring, until chicken is no longer pink in the center, and the broccoli is just fully tender, about 3 minutes. Taste and adjust seasoning. Serve immediately. Top with thinly sliced green onions.

By John Mitzewich

Ingredients

• ✓ broccoli
• garlic
• ginger
• mushroom
• olive oil
• pea
• tomato
• turmeric
• cayenne powder
• black pepper
• salt
• coriander
• cumin
• red onion
• red lentil
• water
• basmati rice

Instructions

1. 1 Rinse rice in several changes of water and transfer to a container. Cover with water and let soak at room temperature, 15 minutes to 1 hour. Drain.
2. 2 Combine 3 cups water with red lentils in a large pot over medium heat. Bring to a simmer, skimming any scum that collects on the surface. Stir in onion, cumin, coriander, salt, black pepper, cayenne, and turmeric. Reduce heat to low and simmer, partially covered, until lentils are tender, about 30 minutes.
3. 3 Stir broccoli, tomatoes, peas, and salt into the pot. Continue cooking, stirring frequently, until lentils are soft, about 30 minutes more.
4. 4 Combine drained rice with remaining 1 1/2 cup water in another pot; bring to a boil. Reduce heat to very low and simmer, covered with a tight-fitting lid, until rice is tender and liquid is absorbed, about 20 minutes.
5. 5 Heat oil in a small skillet over medium heat. Add mushrooms, ginger, and garlic; cook and stir until fragrant, 3 to 5 minutes. Pour over lentils; stir to distribute. Cook lentils until flavors combine, about 5 minutes. Serve lentils with rice.

By katie

Ingredients

• ✓ broccoli
• chickpea
• salt
• ginger
• coriander
• green chile pepper
• tomato
• garlic
• onion
• cumin seed
• vegetable oil
• corn flour
• cabbage
• salt
• water
• spinach
• mustard green

Instructions

1. 1 Wash mustard greens and spinach until all dirt is gone. Trim and remove all fibrous material, then chop greens and set aside.
2. 2 Bring 2 cups water and salt to a boil in a large stockpot. Add mustard greens, spinach, cabbage, and broccoli; cook over medium-high heat until soft, about 10 minutes. Puree with an immersion blender until smooth and creamy.
3. 3 Combine 1/2 cup water and corn flour in a bowl to make a runny paste with no lumps. Add it to pureed greens and mix until well combined.
4. 4 Cover and cook over medium-low heat, stirring occasionally, for 10 minutes. Mixture should be a medium consistency and not too runny; add more water if too thick.
5. 5 Heat oil in a pot over medium-high heat. Add cumin seeds, then add onions and garlic. Saute until onions are translucent, about 8 minutes.
6. 6 Add tomatoes, chile pepper, coriander, and ginger. Season with salt to taste. Add chickpeas and cook until heated through, about 5 minutes. Gradually stir in cooked greens.

By Mona Sohal

Ingredients

• ✓ broccoli
• cilantro
• cashew
• black pepper
• turmeric
• water
• carrot
• green bean
• corn kernel
• cayenne pepper
• salt
• water
• long grain rice
• clove
• red bell pepper
• garlic
• onion
• corn oil

Instructions

1. 1 Heat the corn oil in a large saucepan over medium-high heat. Stir in the onion, garlic, red bell pepper, and whole cloves. Cook and stir until the onion has softened and begun to brown, about 10 minutes. Stir in the rice, and cook for 1 minute, stirring constantly. Add 4 cups of water, salt, and cayenne pepper. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 20 minutes.
2. 2 Meanwhile, place the broccoli, corn, green beans, carrot, and 1/4 cup water into a microwave-safe bowl. Cover, and cook in the microwave at full power until the vegetables are tender, 2 to 4 minutes depending on the microwave. Once the rice has finished cooking, gently stir the vegetables into the rice along with the turmeric, black pepper, and cashews. Sprinkle with cilantro to serve.

By Sahana

Ingredients

• ✓ broccoli
• cilantro
• cashew
• vegan yogurt
• coconut milk
• spinach
• chili powder
• turmeric
• garam masala
• bird's eye chile pepper
• carrot
• chickpea
• tomato
• cauliflower
• vegetable oil
• cinnamon stick
• coriander
• black peppercorn
• cumin seed
• bay leaf
• black cardamom
• green cardamom
• clove
• ginger
• tomato paste
• garlic
• cashew
• water
• bird's eye chile pepper
• red onion

Instructions

1. 1 Blend 1/4 of the onion, green chile pepper, 1/4 cup water, cashews, garlic, tomato paste, and ginger together in an electric blender, adding extra water if necessary, until paste is creamy and has the consistency of a pesto. Set aside.
2. 2 Combine cloves, green and black cardamom pods, bay leaf, cumin seeds, peppercorns, coriander, and cinnamon in a mortar. Smash using a pestle to break open spices slightly, 3 to 4 times. Thinly slice remaining onion quarters.
3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add smashed spice mixture and toast until fragrant, about 30 seconds. Pour in oil followed by cashew pesto, onion slices, cauliflower, broccoli, tomatoes, chickpeas, carrot, red chile pepper, garam masala, turmeric, and chili powder. Stir. Cancel the Saute function. Close and lock the lid.
4. 4 Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in spinach and mix to help wilt. Stir in coconut milk and yogurt. Mix and serve with roasted cashews and cilantro on top.

By Buckwheat Queen

Ingredients

• ✓ broccoli
• caesar dressing
• parmesan cheese

Instructions

1. 1 Preheat an outdoor grill for low heat, 275 to 325 degrees F (135 to 163 degrees C) and lightly oil the grate.
2. 2 Cut broccoli into the smallest size pieces that will not fall through the grill grates. Place broccoli in a bowl and pour dressing and Parmesan cheese on top. Toss by hand until broccoli is thoroughly coated.
3. 3 Cook on the preheated grill, quickly tending to any flare-ups to avoid charred broccoli, until lightly browned, 8 to 10 minutes per side.

By DadofFive

Ingredients

• ✓ broccoli
• mustard
• process cheese

Instructions

1. 1 Steam broccoli until tender-crisp.
2. 2 Toss broccoli with mustard, then melt the cheese over the broccoli in a microwave for 1 minute on HIGH. Stir and serve.

By beckie

Ingredients

• ✓ broccoli
• cream of cheddar cheese soup
• cream of chicken soup
• crouton

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Cook broccoli in boiling salted water until tender.
2. 2 Mix cheese and chicken soups in a large bowl. Add 2 cups of croutons; blend together well. Drain broccoli.
3. 3 In a 15x10x2 inch baking pan, place half the cooked broccoli in a layer. Spoon half the soup mixture over the broccoli. Finish with a second layer of broccoli and top vegetable with remaining soup mix. Cover with aluminum foil.
4. 4 Bake for 30 minutes or until bubbling.

By AUNTIEREE1

Ingredients

• ✓ broccoli
• olive oil
• lemon pepper
• lemon
• asparagus

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place broccoli florets in a bowl. Add 1 1/2 teaspoons olive oil oil and 1/2 teaspoon of lemon pepper seasoning. Toss to coat and arrange in a single layer on a baking sheet. Place 1/2 of the lemon slices over the top of the broccoli.
3. 3 Bake in the preheated oven for 15 minutes.
4. 4 Meanwhile place asparagus in the bowl. Add remaining 1 1/2 teaspoons of olive oil and 1/2 teaspoon of lemon pepper. Toss to coat.
5. 5 Add asparagus to the baking sheet in a single layer and place remaining lemon slices over the top of the asparagus. Cook for 10 minutes. Remove baking sheet from the oven and toss broccoli and asparagus together. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ broccoli
• sesame oil
• sesame seed
• green bell pepper

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Saute broccoli and sesame seeds for 2 minutes. Stir in bell pepper and cook 2 to 3 minutes, until pepper is tender crisp.

By Krista B

Ingredients

• ✓ broccoli
• carrot
• breast milk
• water

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots and broccoli, cover, and steam until tender, about 20 minutes.
2. 2 Transfer steamed carrots and broccoli to a blender or food processor. Add breast milk and water and blend until creamy. Strain mixture through a fine-mesh sieve to remove any lumps.
3. 3 Spread blended mixture into an ice cube tray, cover with plastic wrap, and freeze until solid, 2 to 3 hours.
4. 4 Transfer frozen cubes to a zip-top freezer bag and store in the freezer.

By Brenda Michelle Ratliff

Ingredients

• ✓ broccoli
• egg
• milk
• paprika
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of water to a boil. Add broccoli; cook in boiling water until tender, about 5 minutes. Drain and let cool, about 10 minutes. Transfer to an oven-proof pan with 2-inch sides.
3. 3 Whisk together eggs, milk, paprika, salt, and pepper in a large bowl until well combined. Pour over broccoli in the pan.
4. 4 Bake in the preheated oven until edges are golden and center is set, about 35 minutes.

By Yuhui Xu

Ingredients

• ✓ broccoli
• olive oil
• soy sauce
• thai sweet chili sauce

Instructions

1. 1 Combine broccoli, olive oil, and soy sauce in a resealable bag and toss to coat. Set aside to allow the broccoli to soak up the oil, about 10 minutes.
2. 2 Preheat an air fryer to 360 degrees F (182 degrees C).
3. 3 Place broccoli in the air fryer basket and cook for 6 minutes, shaking air fryer basket halfway through. You may have to do 2 batches depending on the size of your air fryer. Broccoli will be crisp-tender with lightly charred edges. Add 2 to 3 minutes more of cook time if you like your broccoli more tender.
4. 4 Transfer broccoli to a bowl and toss with sweet chili sauce.

By France Cevallos

Ingredients

• ✓ broccoli
• carrot
• lemon juice
• seasoned salt

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli and carrots, cover, and steam until tender, about 5 minutes.
2. 2 Transfer vegetables to a bowl; add lemon juice and seasoned salt and toss to coat.

By Andrea Fahlor

Ingredients

• ✓ broccoli
• water
• lemon juice
• butter
• garlic
• salt
• black pepper

Instructions

1. 1 Place broccoli florets in a large skillet over medium heat. Mix water and 2 teaspoons lemon juice together in a small bowl; pour mixture over broccoli. Cover and steam until broccoli is bright green and tender, 10 to 15 minutes.
2. 2 Meanwhile, melt butter in a small saucepan over medium-low heat; stir in garlic and salt. Reduce heat to low and sauté garlic until golden brown, about 8 minutes.
3. 3 Drain cooked broccoli and return to skillet; sprinkle with remaining 2 teaspoons lemon juice; stir in garlic butter mixture. Sprinkle broccoli with black pepper and toss to combine.

By Upagainstawall

Ingredients

• ✓ broccoli
• water
• yellow rice
• process cheese sauce

Instructions

1. 1 In a saucepan bring water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 While the rice is cooking, place frozen broccoli in large skillet. Heat stove to low-medium and defrost broccoli When the broccoli is 90% defrosted add processed cheese sauce to the broccoli and let melt. When rice has completed cooking add broccoli-cheese mixture and rice to 9x13 baking dish and mix well.
4. 4 Place casserole in the preheated 400 degrees F (200 degrees C) oven for 10 minutes; or until heated through.

By GINGER18

Ingredients

• ✓ broccoli
• cauliflower
• olive oil
• lemon pepper seasoning
• seasoned salt
• red pepper flakes

Instructions

1. 1 Combine broccoli, cauliflower, olive oil, lemon-pepper, seasoned salt, and red pepper flakes in a large bowl; stir well. Spread out evenly on a baking sheet.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Roast in the preheated oven for 12 minutes. Stir and roast until tender, about 12 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ broccoli
• pasta
• american cheese
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Toss cooled pasta with cheese, broccoli and Italian-style dressing to taste. Serve immediately.

By Mishelle Karpf

Ingredients

• ✓ broccoli
• olive oil
• red wine vinegar
• salad dressing mix

Instructions

1. 1 Combine olive oil, red wine vinegar, and Italian dressing mix in a sealable container; shake vigorously.
2. 2 Add broccoli and toss to coat with marinade; cover and refrigerate, stirring occasionally, for at least 3 hours.

By Jody C

Ingredients

• ✓ broccoli
• olive oil
• red pepper flakes
• salt

Instructions

1. 1 Rinse thawed broccoli and pat dry.
2. 2 Heat oil in a large skillet over medium heat. Add pepper flakes and cook for 1 minute. Add broccoli and sauté until it starts to get crispy, 5 to 7 minutes. Season with salt to serve.

By R TJCS

Ingredients

• ✓ broccoli
• sour cream
• onion
• lemon juice
• chili powder
• salt
• garlic

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until very tender, 5 to 10 minutes.
2. 2 Blend broccoli, sour cream, onion, lemon juice, chili powder, salt, and garlic in a food processor or blender until very smooth. Refrigerate until completely chilled, 2 to 3 hours.

By Becka

Ingredients

• ✓ broccoli
• parmesan cheese
• brown sugar
• olive oil
• red pepper flake
• salt
• black pepper

Instructions

1. 1 Fill a pot with water and bring to a boil. Fill a large bowl or pot with half ice and half water. When the water comes to a boil, add the broccoli florets using a strainer with a handle if possible. Allow the broccoli to cook for 1 to 2 minutes until just tender. Immediately remove from the boiling water, using the strainer or draining, and transfer to bowl of ice to stop the cooking process. Immerse the broccoli completely in the ice water for a minute or two. Remove and place in a dish that has been lined with paper towels. This part can be done up to two days in advance.
2. 2 In a cup or small bowl, mix together the Parmesan cheese and brown sugar; set aside.
3. 3 Heat the oil in a large skillet over medium-high heat. Throw in the broccoli and season with red pepper flakes, salt and pepper. Stir to coat the broccoli, then cook and stir for 1 to 2 minutes. Remove from the heat and dust with the Parmesan cheese mixture.

By Aaron Geiger