10 Broccoli & Cauliflower Recipes 2024: Quick & Easy 

Broccoli and cauliflower are highly versatile vegetables, but they can become a bit monotonous if prepared the same way over and over. So, how can you elevate these nutritious staples? Luckily, you can create striking and delicious international dishes in as few as 20 minutes!

I've put together a collection of 10 easy broccoli and cauliflower recipes across a variety of cuisines, cooking techniques, and preparation times guaranteed to bring new excitement to your meals. All these recipes are really easy to prepare, but if you're looking for more inspiration, check out our dedicated guide. Read on to find ways to make broccoli and cauliflower into nutritious side dishes and hearty main meals for the entire family.

1. Greek-Style Broccoli & Cauliflower Fritters With Feta

Method 🧑‍🍳

1. Chop the washed broccoli and cauliflower into chunks.

2. Blanch in boiling water for 2 to 3 minutes, then transfer to ice water.

3. Drain and dry the vegetables thoroughly.

4. Pulse the broccoli, cauliflower, onion, garlic, and mint in a food processor until finely shredded.

5. Mix the shredded veggies with feta, flour, salt, pepper, and egg.

6. Adjust with more flour if needed to form patties.

7. Optional: weigh the mixture and divide into 8 equal portions.

8. Heat a skillet, spray with oil, and cook fritters for 3 to 4 minutes per side.

Overview

Broccoli and Cauliflower Fritters are an easy, family-friendly way to enjoy more veggies without the usual steamed side dish. The crispy texture on the outside and tender interior make them appealing, even for picky eaters. Cooking this recipe only requires a food processor, skillet, and bowl, which keeps prep and cleanup simple.

This recipe is also highly adaptable. You can make it gluten-free with alternative flour or vegetarian by using an egg substitute. The flavor is versatile, too – simply swap the feta for another cheese or add different herbs like parsley or dill to suit your preferences. These fritters are perfect for meal prep, as they store and reheat well, offering a quick, nutritious option throughout the week.

2. Roasted Broccoli & Cauliflower Chowder

Method 🧑‍🍳

1. Preheat oven to 425 °F. 

2. Wash and dry produce. Cut broccoli into equal pieces, dice half an onion, and dice potatoes into ½-inch pieces.

3. Toss broccoli with olive oil, salt, and pepper on a baking sheet. Roast for 15 minutes until tender and charred. Once cooled, chop into smaller pieces.

4. Heat olive oil and 1 tbsp butter in a pot over medium-high heat. Add onion, season with salt and pepper, and cook for 3-5 minutes until softened.

5. Stir in flour and ¾ tsp garlic powder. Cook for 30 seconds, stirring constantly.

6. Add potatoes, milk, veggie stock concentrate, and 2 cups water. Season with salt. Bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes until potatoes are tender.

7. Halve and toast the baguette.

8. Mix softened butter with remaining garlic powder and a pinch of salt. Spread over toasted baguette, then halve each piece diagonally.

9. Lightly mash the potatoes in the pot to thicken the chowder. Stir in cheese, sour cream, and most of the broccoli. Adjust consistency with water if needed.

10. Season chowder with salt and pepper. Serve with remaining broccoli on top and garlic toast on the side.

Overview

This roasted broccoli and cauliflower chowder is a hearty, simple dish perfect for a cozy weeknight meal. With just a pot, baking sheet, and a few basic ingredients, it comes together easily. Roasting the veggies first enhances their natural sweetness and adds a smoky depth that complements the creamy chowder base without being too heavy.

The addition of cheese and sour cream makes the chowder rich and indulgent, while garlic toast adds a crunchy contrast. It’s an easy way to elevate classic comfort food, and the recipe is adaptable for different dietary needs, including a gluten-free option with a simple flour swap.

3. Olive Oil, Garlic & Herb-Roasted Broccoli & Cauliflower

Method 🧑‍🍳

1. Preheat your oven to 400 °F (205 °C) and line a baking sheet with parchment paper.

2. Cut the broccoli and cauliflower into large florets and wash them under cold water.

3. Strain the vegetables using a colander and pat them completely dry with paper towels.

4. In a large bowl, toss the florets with whole garlic cloves, dried herbs, salt, pepper, and olive oil until evenly coated.

5. Spread the vegetables and garlic in a single layer on the prepared baking sheet, ensuring they’re not crowded.

6. Roast in the oven for 25 to 30 minutes until the vegetables are golden and tender and the garlic is soft.

7. Remove from the oven, let cool slightly, and serve.

Overview

This recipe for roasted broccoli and cauliflower is incredibly simple. It’s perfect for a busy weeknight meal. You only need a baking sheet, a mixing bowl, and a few ingredients to create a delicious and nutritious side dish.

The flavor of the vegetables stands out with the crispy, golden edges and the addition of roasted garlic. It’s naturally gluten-free, vegan, and low-calorie, making it ideal for different dietary preferences. Roasting the veggies brings out a rich, caramelized flavor, making this dish much more exciting than traditional steamed vegetables.

4. Japanese-Style Broccoli & Cauliflower Stir Fry With Jasmine Rice

Method 🧑‍🍳

1. Rinse the jasmine rice in a fine-mesh colander under cold water until the water runs clear.

2. Place the rice in a saucepan, adding 2 cups of water per 1 cup of rice. Bring to a boil over high heat, then reduce to medium once boiling.

3. When the water level is just below the rice surface, cover with a lid, reduce heat to low, and cook for 5 more minutes. Turn off the heat and let the rice steam for 20 minutes.

4. While the rice steams, wash and cut the broccoli and cauliflower into bite-sized pieces. Pat dry with paper towels.

5. Heat a wok or large pan over medium-high heat, then add olive oil. Add grated or finely chopped garlic and ginger, remove the pan from the heat to prevent burning, and let cool briefly.

6. Deglaze the pan with gluten-free tamari or soy sauce and mirin, then add the broccoli and cauliflower. Stir-fry for 5 to 7 minutes, stirring occasionally, until tender but crisp.

7. For a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water, then stir it into the pan. Skip this step if you prefer a thinner sauce.

8. Remove the pan from heat and garnish with thinly sliced green onions if desired. Serve hot with jasmine rice.

Overview

This stir-fry is a wonderful balance of simplicity and flavor. It only requires a few staple ingredients and kitchen tools, making it perfect for busy weeknights. You just need a wok or large pan, a saucepan for the rice, and basic ingredients like tamari, mirin, garlic, and ginger.

I love how the dish is naturally customizable. By using gluten-free tamari instead of soy sauce, it becomes safe for those with gluten sensitivities. The flavors are both fresh and bold, thanks to the combination of ginger, garlic, and the umami-rich tamari. It’s a quick, nutritious meal that’s perfect for when you want something satisfying but light.

5. Crispy & Cheesy Triple Cheddar Broccoli & Cauliflower Casserole

Method 🧑‍🍳

1. Preheat your oven to 375 °F (190 °C) and lightly grease a casserole dish with olive oil.

2. Cut the broccoli and cauliflower into bite-sized florets using a knife and cutting board.

3. Bring a large pot of water to boil, then add the broccoli and cauliflower. Cook for 3 to 4 minutes until slightly tender. Drain using a colander and set aside.

4. In a large mixing bowl, combine the sour cream, skim milk, garlic powder, onion powder, salt, and black pepper. Stir until well mixed.

5. Add the drained broccoli and cauliflower to the bowl, along with 2 cups of the triple cheddar cheese blend. Mix until the vegetables are evenly coated.

6. Transfer the mixture to the prepared casserole dish and spread evenly with a spatula.

7. In a separate small bowl, mix the panko breadcrumbs, Parmesan cheese, and the remaining cheddar cheese blend.

8. Sprinkle the breadcrumb-cheese mixture evenly over the top of the casserole.

9. Cover the dish with aluminum foil and bake for 20 minutes.

10. After 20 minutes, remove the foil and bake for an additional 10 to 15 minutes, or until the top is golden and crispy.

11. Let the casserole cool slightly before serving.

Overview

This Crispy and Cheesy Triple Cheddar Broccoli and Cauliflower Casserole is the perfect comfort food that combines nutritious veggies with a rich, cheesy twist. The triple cheddar blend adds layers of bold flavor, while the Parmesan and panko topping provides a satisfying crunch. It's a great way to make vegetables more exciting, especially for picky eaters.

I love how easy this dish is to prepare. The casserole comes together quickly, and you only need 1 pot for boiling the veggies and a single casserole dish for baking, making cleanup a breeze. The use of skim milk and 5% fat sour cream keeps it a bit lighter without sacrificing flavor, and it’s a versatile side that pairs well with many main dishes. Use cottage cheese instead of triple cheddar to increase the protein content and reduce the total overall calories, which come from the fat.

6. Herbed Cream of Broccoli & Cauliflower Soup

Method 🧑‍🍳

1. Chop the broccoli, cauliflower, red onion, and garlic cloves on a cutting board using a knife.

2. Heat a large pot or Dutch oven over medium heat. Add the olive oil and sauté the chopped onion and garlic until softened, about 3 to 4 minutes.

3. Add the chopped broccoli and cauliflower to the pot, followed by the vegetable broth, herbs, salt, and black pepper. Stir to combine.

4. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 to 20 minutes until the vegetables are tender.

5. Using an immersion blender, blend the soup until smooth and creamy. If using a regular blender, carefully blend in batches until fully smooth.

6. Stir in the half-and-half cream and simmer the soup for an additional 5 minutes to let the flavors meld together.

7. Adjust seasoning if necessary, and serve hot using a ladle.

Overview

This Herbed Cream of Broccoli and Cauliflower Soup is the ultimate comfort dish with a blend of rich, creamy flavors and fresh herbs that elevate simple vegetables into a satisfying meal. The addition of basil, oregano, or herbs de Provence gives the soup a lovely fragrant aroma and depth of flavor that pairs perfectly with the smooth texture.

I love how this recipe requires minimal tools, making it easy to prepare with just a pot, knife, and blender. It’s naturally gluten-free, and with the vegetable broth and half-and-half, it has a creamy texture without being too heavy. If you’re dairy-free or vegan, you can use a plant-based cream. The immersion blender makes cleanup easy, but if you don’t have one, a regular blender works just as well. This soup is perfect for cozy nights or as a starter for a larger meal!

7. Red Thai Broccoli & Cauliflower Curry With Jasmine Rice

Method 🧑‍🍳

1. Rinse the jasmine rice in a fine-mesh strainer under cold water until the water runs clear.

2. In a medium saucepan, add 1 cup of rice and 2 cups of water. Bring to a boil, reduce heat to low, cover, and let simmer for 15 to 18 minutes. Once cooked, remove from heat and let it steam with the lid on for 5 minutes.

3. Meanwhile, chop the broccoli, cauliflower, red onion, garlic, and bell peppers (if using) on a cutting board using a knife.

4. Heat a large pot over medium heat and add olive oil. Sauté the onion and garlic for 2 to 3 minutes until fragrant.

5. Stir in the red Thai curry paste and cook for another 1 to 2 minutes.

6. Add the broccoli, cauliflower, and bell peppers to the pot. Stir to coat the vegetables in the curry paste.

7. Pour in the coconut milk and fish sauce, stirring to combine. Let the curry simmer for 15 minutes, or until the vegetables are tender.

8. Serve the curry hot over the steamed jasmine rice using a ladle.

Overview

This Red Thai Broccoli and Cauliflower Curry with Jasmine Rice is a flavorful, vibrant dish that brings a bit of spice and richness to the table. The creamy coconut milk balances out the heat from the red Thai curry paste, while the broccoli and cauliflower soak up all the delicious flavors. Adding bell peppers introduces a pop of color and sweetness, though they’re optional based on preference.

I love how this dish is both filling and healthy, and it's naturally dairy-free and gluten-free, making it a great choice for various diets. Plus, with just a few key tools like a pot, saucepan, and a cutting board, it’s easy to prepare. The jasmine rice provides a fragrant, soft base that pairs perfectly with the spicy, creamy curry. It’s an ideal one-pot meal that’s quick enough for a weeknight dinner yet impressive enough for guests!

8. Broccoli & Cauliflower Sautéed in a Beurre Monté Sauce

Method 🧑‍🍳

1. Cut the broccoli and cauliflower into small florets using a knife and cutting board. Rinse them under cold water using a fine-mesh strainer and pat them dry.

2. In a small saucepan, melt the unsalted butter over low heat to create a beurre monté sauce. Stir occasionally with a wooden spoon to keep it from browning.

3. Finely chop the shallot and garlic (or use a microplane for grating the garlic) and set them aside.

4. Heat a stainless steel pan over medium heat. Add the chopped shallot and garlic, and sauté until softened, about 2 to 3 minutes.

5. Add the broccoli and cauliflower to the pan, stirring to coat the vegetables in the butter sauce. Pour in the white wine and cook for another 5 to 7 minutes, or until the vegetables are tender but still crisp.

6. Season with salt and white pepper, stirring gently to ensure even distribution.

7. Serve hot as a side dish or as part of a larger meal.

Overview

This Broccoli and Cauliflower Sautéed in a Beurre Monté Sauce is a simple yet elegant dish that elevates everyday vegetables with rich, buttery flavors. The beurre monté technique keeps the butter emulsified, resulting in a luxurious, velvety coating for the vegetables. The addition of white wine adds a subtle tang, while the shallots and garlic bring out depth in the flavor.

I like how few ingredients and tools are needed, yet the result feels gourmet. It’s a perfect side dish for special occasions or when you want to impress without a lot of effort. The combination of buttery richness and fresh crispness from the vegetables makes this dish feel indulgent, yet balanced.

9. Broccoli & Cauliflower Linguine in a Garlic Rosé Sauce

Method 🧑‍🍳

1. Bring a large pot of salted water to a boil and cook the linguine according to the package instructions. Drain using a colander and set aside.

2. While the pasta cooks, chop the broccoli and cauliflower into bite-sized florets. Mince the garlic cloves on the cutting board.

3. Heat olive oil in a large stainless steel pan over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant.

4. Add the broccoli and cauliflower to the pan, sautéing for 5 to 7 minutes until tender but crisp.

5. Stir in the crushed tomatoes and cook for another 3 to 4 minutes.

6. Reduce the heat to low and pour in the half-and-half cream. Stir to combine and allow the sauce to thicken for 2 to 3 minutes.

7. Season with salt, white pepper, and optional red pepper flakes for spice.

8. Toss the cooked linguine in the pan with the sauce until everything is well-coated.

9. If desired, sprinkle with grated Parmesan cheese before serving.

Overview

This Broccoli and Cauliflower Linguine in a Garlic Rosé Sauce is a flavorful and comforting pasta dish that perfectly balances the richness of the creamy rosé sauce with the freshness of the broccoli and cauliflower. The garlic adds a lovely aromatic touch, while the crushed tomatoes give the sauce a vibrant color and slight tang.

What I love most about this recipe is its versatility. It’s a satisfying vegetarian meal that feels light yet indulgent. The option to add red pepper flakes for spice or Parmesan for extra richness allows you to customize the flavors to your liking. If you can’t or don’t eat dairy, use plant-based alternatives for the cream and cheese. It’s a tasty and easy weeknight dinner with restaurant-quality results!

10. Hoisin-Glazed Cauliflower & Tamari Broccoli

Method 🧑‍🍳

1. In a small saucepan, combine rice, 1¼ cups water, and ½ teaspoon salt. Bring to a boil, cover, and cook on low for 17 minutes until tender. Set aside.

2. Toss broccoli florets with 1 tablespoon oil and tamari on a baking sheet. Broil for 8 to 10 minutes, flipping halfway through, until tender.

3. Heat 1 tablespoon oil in a skillet over medium-high heat. Add plant-based chicken and cook for 3 to 5 minutes until browned.

4. Add hoisin, Chinese five spice, 2 tablespoons water, and ½ teaspoon vinegar to the skillet. Toss chicken until coated, thinning sauce with water as needed.

5. Fluff rice and serve with the hoisin-glazed chicken and tamari broccoli. Sprinkle with sesame seeds and enjoy.

Overview

This dish is a great balance of savory and sweet, thanks to the hoisin-glazed plant-based chicken and tamari-infused broccoli. The combination of Chinese five spice with hoisin creates an aromatic, flavorful sauce that coats the chicken perfectly. Broiling the broccoli gives it a nice crisp texture, which contrasts well with the tender rice. The sesame seeds sprinkled on top add a simple but effective layer of texture, making every bite more interesting.

I also love how adaptable it is. You can easily substitute the plant-based chicken with cauliflower or other vegetables, depending on what you have on hand. The preparation requires minimal tools and effort, making it ideal for a busy weeknight. Plus, the simplicity of the ingredients ensures that even if you’re cooking on a budget, you can still create a flavorful and satisfying meal.

FAQ

What is the healthiest way to eat broccoli and cauliflower?

The healthiest way to eat broccoli and cauliflower is by steaming them. Steaming preserves the most nutrients, especially vitamin C and folate, which can be lost during longer cooking methods like boiling. In the Herbed Cream of Broccoli and Cauliflower Soup, simmering the vegetables in broth gently cooks them while maintaining much of their nutritional value, and blending them into a creamy soup is a great way to enjoy them while retaining their health benefits.

Additionally, you can enhance flavor with herbs or a small amount of butter like in the Broccoli and Cauliflower Sautéed in a Beurre Monté Sauce, without sacrificing nutrition. Light cooking methods such as sautéing help retain a good amount of nutrients, making it a healthy and tasty option.

Why do you soak cauliflower before cooking?

Soaking cauliflower before cooking helps remove dirt, pesticides, and any trapped insects within the florets. In recipes like Broccoli and Cauliflower Linguine in a Garlic Rosé Sauce, soaking ensures your vegetables are clean before sautéing or cooking them in a sauce. This step is particularly important if you're preparing a dish where the cauliflower will be cooked minimally, as it prevents any unwanted particles from making their way into your final meal.

Soaking can also help soften the cauliflower slightly, preparing it for recipes like the Red Thai Broccoli and Cauliflower Curry, where the vegetables should absorb the sauce evenly and cook to a tender but firm texture.

Is it OK to eat broccoli and cauliflower every day?

Yes, it’s perfectly safe to eat broccoli and cauliflower every day as part of a balanced diet. Both vegetables are packed with vitamins, minerals, and fiber, which promote digestion and support overall health. For instance, dishes like Crispy & Cheesy Triple Cheddar Broccoli and Cauliflower Casserole make it easy to incorporate these vegetables into your daily meals while keeping things exciting and varied.

However, some people may experience digestive discomfort if consumed in excess, due to the fiber content. Listen to your body and slowly increase the fiber intake to reduce the side effects.