31 Tasty Broccoli & Cauliflower Dishes

Broccolini is glorious roasted, and even more delicious with this hearty, unusual pesto. You can sub in roasted regular broccoli if you'd like.

Recipe: Roasted Broccolini With Almond Parsley Pesto

We especially like this creamy soup with Point Reyes Original Blue. For an added bit of indulgence, sprinkle with crumbled bacon.

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.

Recipe: Broccamole

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

Roasting, as opposed to steaming, deepens the flavor and color of broccoli, and makes it a nice change from familiar steamed broccoli.

Recipe: Roasted Broccoli

Roasted cauliflower adds a nutty flavor and tender-chewy texture to creamy mashed potatoes.

Recipe: Roasted Cauliflower Mashed Potatoes

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

Leggy, small-flowered broccolini is a hybrid of regular broccoli and Chinese broccoli. It’s great steamed, but glorious roasted: The color and flavor deepen, and the florets get delectably crisp—almost as though they’ve been fried. Roasted regular broccoli is also delicious, though it won’t get quite as crisp.

Recipe: Roasted Broccolini

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

Inspired by the flavors of Chinese orange peel beef, this gutsy one-dish meal is made with fresh tangerine peel instead of the traditional dried. As you stir-fry, add 1 to 2 tbsp. water if the pan bottom starts to get dark.

Recipe: Tangerine Beef and Broccolini

With salad and bread, this vegetarian dish makes a hearty dinner or brunch, but you could also cut it into small pieces and serve it as an appetizer.

Recipe: Broccolini and Blue Cheese Frittata

Imagine what the salty tang of anchovies does for Caesar salad, and you’ll understand the draw of this classic Italian combination. Try it alongside a holiday roast or pasta dish.

Recipe: Roasted Broccolini with Anchovy Sauce

Imagine a classic Asian-style rice bowl, but with a risotto-like blend of millet and amaranth as the base. At Vital Root in Denver, chef-owner Justin Cucci tops the grains with loads of vegetables and tofu, then drizzles on a silky tahini sauce.

Recipe: Millet Amaranth Buddha Bowls

Turmeric spices up a light and flavorful side dish that acts like a starch but is actually a vegetable.

Recipe: Turmeric Cauliflower Rice

The workhorse of the weeknight dinner, chicken gets a little zip of excitement by getting cooked in a hot wok with bell peppers and broccoli for crunch and color. Be sure to have all your ingredients ready to go before you heat the wok or frying pan, since cooking needs to happen fast.

Recipe: Chicken Broccoli Stir-Fry