Broccoli with Panko and Sundried Tomatoes

From Forks over Knives

Supercharge your side dish skills with this colorful, crunchy, and totally crave-worthy panko broccoli recipe. Each floret is simmered in flavorful veggie broth until tender, and then mixed with garlic-infused whole wheat bread crumbs for a crispy textural contrast. Strips of sun-dried tomato add bursts of umami-rich flavor and really dial up the intrigue of this five-ingredient dish. If you make a big batch, this is the perfect recipe to bring to a potluck to up the veggie count on everyone’s plate. 

For more vegan broccoli recipes, check out these tasty ideas:

• The Best Broccoli Slaw
• Individual Broccoli and Wild Rice Casseroles
• Potato Broccoli Mini Frittatas
• Creamy Vegan Broccoli Chowder with Garlic Croutons

By Ellen Boeke,

Dec 18, 2023

INGREDIENTS

• 1½ lb. broccoli (1 large head)
• ⅓ cup low-sodium vegetable broth
• ¼ cup whole wheat panko
• 4 cloves garlic, minced
• 2 tablespoons slivered sun-dried tomatoes (not oil-packed)

INSTRUCTIONS

• Cut broccoli head into small florets. If you like, peel and thinly slice broccoli stalks. In an extra-large nonstick skillet cook broccoli in broth over medium-high 6 to 8 minutes or until crisp-tender, stirring occasionally.
• Meanwhile, in a small bowl combine panko and garlic. Add to skillet with sun-dried tomatoes. Cook 2 to 3 minutes or until panko is toasted, stirring frequently. If you like, season with freshly ground black pepper.

 

Roasted Cauliflower with Golden Raisins and Capers

https://www.loveandlemons.com/roasted-cauliflower-golden-raisins-capers/ 

The prep time really was close to 15 minutes, as stated.  I would use a large head, or 2 small heads of cauliflower, and take it easy with the capers.  Great mix of flavors from the tarragon, agave and vinegar.  I used spinach just because I didn't have arugula.  Great side dish.  Would consider adding nuts or garbanzos with extra dressing to make it a  meal.  

Just arrived home from Italy, so it's a pleasure to have green on the plate! 

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

This easy vegetarian side dish would be a great addition to a holiday table. Alternatively, toss it with a cooked grain to make it a full meal!

Author: Jeanine Donofrio

Recipe type: Side dish, salad

Serves: 4 as a side

Ingredients

• 1 head cauliflower, broken into small pieces*
• 1-2 tablespoons extra-virgin olive oil
• 1-2 teaspoons white wine vinegar
• 1-2 tablespoons agave or sweetener of your choice
• A few handfuls arugula
• 2 tablespoons capers, drained
• 2 tablespoons golden raisins (soak for a few minutes if they’re not plump)
• 2 teaspoons minced tarragon
• Sea salt and fresh black pepper

Instructions

1. Preheat oven to 500 degrees.
2. Break or chop cauliflower into small pieces.
3. Prepare 1 to 2 baking sheets with parchment or foil. Place cauliflower on baking sheets so the pieces are not touching. Drizzle with olive oil, white wine vinegar, and agave and toss with pinches of salt and pepper. The amount you use will depend on how much cauliflower you have and if you prefer to cook with more oil or with less.
4. Roast in the oven for 15-20 minutes or until deeply golden and caramelized (not burnt, but just before). Remove from oven. While the cauliflower is somewhat hot, toss with the arugula so the arugula wilts just slightly from the heat. Toss in a bowl with capers, raisins, and tarragon and serve.

Notes

*I like to break cauliflower florets apart with my hands to get little trees. This avoids uneven chunks of stalk that you can get from chopping it with a knife.

Broccoli salad with cranberries and smoky nuts

Broccoli Salad

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Serves 4 to 6

This was love and lemons July 2022 'cooking club' recipe - where everyone made the same recipe and then sends a photo.  She then randomly chooses a winner  - a $200 gift card to Williams Sonoma.  I could make good use of that! I would make this salad a day ahead.  The next day, the broccoli is still fairly firm, but has absorbed more of the dressing.  Nice to get just a touch of sweet with the tangy dressing. The nuts were a bit of trouble, but would be difficult to fit in the toaster oven.  Might be worth pan toasting them to avoid heating the oven/kitchen for so little.  

This broccoli salad recipe is the perfect easy cookout side dish! Tangy, refreshing, and full of yummy sweet/salty flavor, it's a lighter version of the classic recipe, made with less mayo and no sugar, meat, or dairy.

Ingredients

• 1 pound broccoli crowns
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons mayo, I like Sir Kensington's or vegan mayo
• 1½ tablespoons apple cider vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon maple syrup or honey
• 1 garlic clove, minced
• ¼ teaspoon sea salt, more to taste
• ⅓ cup diced red onions
• ⅓ cup dried cranberries

Smoky tamari almonds

• ½ cup almonds
• ½ cup pepitas
• 1 tablespoon tamari
• ½ teaspoon maple syrup
• ¼ teaspoon smoked paprika, more to taste

Instructions

• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• Chop the broccoli florets into ½-inch pieces and any remaining stems into ¼-inch dice. Peel any woody or course parts from the stem first.
• In the bottom of a large bowl, whisk together the olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt. Add the broccoli, onions, and cranberries and toss to coat.
• Place the almonds and pepitas on the baking sheet, toss with the tamari, maple syrup, and smoked paprika and spread into a thin layer. Bake 10 to 14 minutes or until golden brown. Remove from the oven and let cool for 5 minutes (they’ll get crispier as they sit).
• Toss the almonds and pepitas into the salad, reserving a few to sprinkle on top. Season to taste and serve.

Notes

*Note: Chop the florets into roughly ½-inch pieces. Dice the stem into smaller ¼-inch pieces.