Categories: Recipes

7 Recipes That Will Make You Love Broccoli (Even If You Hate It)

Broccoli is an acquired taste. Sometimes you need to drown the broccoli in ketchup in order to eat it, but after a while, you’ll be able to eat it without needing condiments on it. You might not love eating it, but you won’t have an issue eating it every day. There are some recipes that will make you love broccoli!

1. Broccoli Casserole

This broccoli casserole is made with frozen broccoli, cheddar cheese, stuffing mix and cream of mushroom soup. The flavors together make this casserole taste really good, and this is one of my favorite recipes that will make you love broccoli.


  • 2 packages of chopped frozen broccoli
  • 1 can of condensed cream of mushroom soup
  • 1 cup of grated cheddar cheese
  • 1 tablespoon of lemon juice
  • 1 egg
  • 1/2 cup of mayonnaise
  • 1/2 of a small onion, grated
  • 3/4 cup of dry stuffing mix
  • 2 tablespoons of melted butter


1. Preheat the oven to 400 degrees. Spray an 8-inch square baking dish with cooking spray and set it aside. Cook broccoli in the microwave, just until crisp and tender, about half of the time called for on the package. The broccoli will continue cooking in the casserole. Place the broccoli in a colander and drain the water from it.

2. In a small saucepan over low heat, stir together condensed soup, cheese, and lemon juice, just until the cheese melts. In a separate bowl, whisk together egg, mayonnaise, and grated onion. Combine broccoli, soup mixture, and egg mixture. Transfer to prepared baking dish.

3. In a small bowl, stir together dry stuffing mix and melted butter. Sprinkle on top of the casserole. Bake for 15-20 minutes, or until heated through and topping is golden brown.

2. Broccoli Quiche

Quiches are kind of like pies for breakfast. They are mostly breakfast food, but you can have it for any meal you want. They are generally made with eggs, milk or cream, cheese and broccoli. The cheese and eggs mask the taste of the broccoli, so the quiche is something you’ll enjoy.


  • 1 teaspoon of salt
  • 2 cups of all purpose flour, plus more for surface
  • 11 tablespoons of unsalted butter, cut into pieces


  • 1 tablespoon of olive oil
  • 1/2 of a small shallot, chopped
  • 1 garlic clove, finely chopped
  • 1 small head of broccoli, cut halved lengthwise and chopped
  • 1 bunch of small swiss chard, ribs and stems removed, leaves coarsely torn
  • 1 cup of feta cheese, crumbled
  • 1 cup of sharp cheddar, grated
  • 6 large eggs
  • 3 large egg yolks
  • 1 3/4 cups of heavy cream
  • 1 cup of whole milk
  • 3 tablespoons of chopped chives
  • 1 teaspoon of salt
  • ground black pepper


1. Make the Crust: Whisk salt and 2 cups of flour in a large bowl to combine. Work in butter with your fingers until the biggest pieces are pea size. Drizzle in 1/4 cup of ice water and rake with your fingers to combine. Turn dough out onto a work surface and lightly knead to work into a shaggy dough, no dry spots should remain. Flatten into a disk, wrap in plastic and chill until firm, at least two hours and up to 2 days ahead.

2. Place a rack in the middle of the oven and preheat the oven to 350 degrees. Roll out dough on a lightly floured surface to a 14 inch round. Transfer the dough to a pan. Lift up the edges and allow the dough to fall down to the bottom of the pan, then pat the dough into the edges and around the sides of the pan. Smooth out the dough so it doesn’t have any creases or folds, and trim the dough to just below the rim. Save the scraps in case you need to patch the crust. Freeze until the crust is very firm, about 20 minutes.

3. Line dough with two layers of overlapping parchment paper and fill with pie weights or dried beans, up to the rim. Bake until crust is golden brown all the way around edges, peek below the parchment paper, 60-75 minutes. Carefully remove parchment and pie weights. If needed, patch any cracks with reserved dough trimmings and bake crust just until patches are opaque, about 5 minutes. Let crust cool.

4. Make the Filling: Reduce the oven heat to 325 degrees. Heat oil in a large skillet over medium heat. Cook shallot and garlic, stirring occasionally, until softened, about 5 minutes. Add broccoli and cook, tossing occasionally, until crisp-tender, about 5 minutes. Add Swiss chard leaves and cook, tossing often, just until wilted, about 2 minutes. Let cool. Stir in feta and cheddar.

5. Whisk eggs, egg yolks, heavy cream and whole milk in a medium bowl until just combined. Mix in chives and salt, season with pepper. Scrape vegetable mixture into crust, then carefully pour in egg mixture. Bake quiche until filling is lightly browned and set across the surface but slightly wobbly in the center inch or two, 75-90 minutes. Let quiche cool in pan before un-molding and slicing. Enjoy!

3. Vegetarian Calzone

Calzones are usually made with meat, but you can also make them with vegetables. This one is a vegetarian calzone, so it is made with broccoli, eggs, cheese and garlic. The flavors are really good together and the broccoli is not an overpowering taste. This is one of the recipes that will make you love broccoli!


  • 1 small head of broccoli
  • 5 tablespoons of extra virgin olive oil, divided
  • Salt
  • 1 pound of pizza dough
  • 2 cups of low moisture grated mozzarella
  • 1 cup of fresh ricotta
  • 1/2 cup of grated Parmesan, plus more for serving
  • 1/2 teaspoon of red pepper flakes
  • 1 large garlic clove
  • 1 lemon
  • 1/2 cup of basil leaves
  • 1 large egg
  • Jarred marinara sauce for serving


1. Preheat the oven to 400 degrees. Trim the end of the stem from one head of broccoli, then use a vegetable peeler to remove thick woody exterior of stalk. Coarsely chop entire head of broccoli into 1/2 inch pieces. Toss broccoli on a rimmed baking sheet with 3 tablespoons of oil, season generously with salt. Roast, tossing once halfway through, until broccoli is browned all over and tender, 20-25 minutes. Let it cool.

2. While broccoli is roasting, remove the 1 pound of pizza dough from the refrigerator and let it sit at room temperature. Divide into 4 equal pieces and cover loosely with plastic wrap. Combine 2 cups of mozzarella, 1 cup of ricotta, 1/2 cup of Parmesan, and 1/2 teaspoon of red pepper flakes in a medium bowl. Peel 1 garlic clove and grate on a micro plane into the bowl, then finely grate zest of 1 lemon into the bowl. Save the rest of the lemon for another use.

3. Stack 1/2 cup of basil leaves on top of each other, and roll into a cigar shape. Slice leave crosswise as thinly as possible. Add basil shreds to bowl. Season the cheese mixture with salt, then scrape in the roasted broccoli, and stir with a flexible spatula to incorporate. Drizzle 1 tablespoon of oil over a reserved baking sheet and spread around with fingers to coat the surface. Beat 1 egg in a small bowl with a fork until no streaks remain.

4. Working one piece at a time, roll out dough on a clean dry surface to an 8 inch round. Brush a thin coating of egg wash around perimeter of dough. Spoon one-quarter of the cheese mixture onto one side of the dough. Fold empty half of dough down over filling and press firmly all around the edge to seal the two sides to form a half-moon shape. Press really firmly to prevent the calzones from opening during baking. Repeat with remaining pieces of dough and filling, transferring each to prepared sheet as they’re done, spacing evenly.

5. Brush dough all over with remaining egg wash. Do a final crimp around each calzone, fold the outermost 1/2 inch of border back up and over itself, pinching like crazy to seal. Bake calzones until dough is golden brown all over and bottom is well browned, 30-35 minutes. Transfer calzones to a wire rack. Poke a tiny hole with the tip of a knife into each calzone to let steam escape. Cut calzones in half and serve with marinara sauce along the side. Top with more grated Parmesan.

4. Yogurt and Spice Roasted Broccoli

The yogurt and spices make this broccoli recipe really good to eat. The broccoli flavor works really well with the yogurt so you don’t really taste the full force of the broccoli. This is a recipe you will really enjoy, and this is one of the recipes that will make you love broccoli!


  • Salt
  • 1 pound of broccoli, tough stems trimmed, stalks peeled
  • 1/2 cup of plain whole-milk yogurt
  • 1 tablespoon of extra virgin olive oil
  • 3/4 teaspoon of hot paprika
  • 1/2 teaspoon of ground coriander
  • 1/4 teaspoon of ground turmeric
  • 1 small garlic clove, finely grated
  • Pinch of cayenne pepper or a couple of dashes of hot sauce
  • Lemon wedges for serving


1. Place a rack in the top third of the oven, preheat to 425 degrees. Bring a small pot of salted water to a boil over high heat. Cut broccoli in half lengthwise, then cut on a diagonal into 2-3 inch pieces, leaving the tips of the florets intact. Working in batches, cook broccoli just until bright green, about 30 seconds. Drain very well.

2. Whisk yogurt, oil, paprika, coriander, turmeric, garlic and cayenne in a medium bowl. Season with salt. Add broccoli and toss to coat. Transfer broccoli mixture to a foil-lined rimmed baking sheet and arrange in a single layer. Roast broccoli until browned and stalks are tender, 15-20 minutes. Enjoy!

5. Broccoli Bolognese with Orecchiette

Broccoli is really good with any meat, but the flavor of sausage definitely combines with the flavor of the broccoli the best. The two flavors work together to create a really good meal, and then adding pasta makes it an even better meal. This is one of the recipes that will make you love broccoli!


  • 1 large head of broccoli, cut into florets, stalk peeled and chopped into 1/2 inch pieces
  • Salt
  • 2 tablespoons of extra virgin olive oil, plus more for drizzling
  • 4 garlic cloves smashed
  • 12 ounces of fresh Italian sausage, casings removed
  • Crushed red pepper flakes
  • 12 ounces of orecchiette
  • 3 tablespoons of unsalted butter, cut into pieces
  • 1 1/2 ounces of Parmesan, finely grated, about 1/2 cup, plus more for serving


1. Cook broccoli in a large pot of salted boiling water until crisp-tender, about 3 minutes. Using a slotted spoon, transfer broccoli to a colander and let cool, save pot of water for cooking pasta. Chop broccoli into small pieces, and set aside.

2. Heat 2 tablespoons of oil in a large skillet over medium heat. Cook garlic, shaking skillet occasionally, until it starts to turn golden, about 2 minutes. Transfer garlic to a small bowl. Cook sausage and a very generous pinch of red pepper flakes, breaking up meat into smaller pieces with a wooden spoon and stirring occasionally, until browned and cooked through, 6-8 minutes.

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3. Bring reserved pot of water to a boil and cook pasta until barely al dente, about 9 minutes, set a timer for 3 minutes less than the package instructions, it will cook more in the skillet. Meanwhile, ladle, about 1/2 cup of pasta cooking liquid from pot into skillet with sausage and add garlic and blanched broccoli. Keep mixture at a low simmer, stirring often and mashing with a potato masher to break up sausage even more, until pasta is finished cooking.

4. Using a slotted spoon, transfer pasta to skillet, then ladle in 1/2 a cup of pasta water. Cook, stirring, until pasta absorbs most of the liquid and is just al dente, about 4 minutes. Add butter and stir until melted, then transfer pasta to a large bowl. Gradually add 1 1/2 ounces of Parmesan, tossing constantly until you have a glossy sauce. Serve pasta topped with more Parmesan, red pepper flakes, and a drizzle of oil.

6. Broccoli and Egg Fried Rice

This is a meal that you can put other vegetables in if you want. The rice and eggs mixed with the broccoli is a really nice flavor, but carrots and bean sprouts also work with this meal. This is one of the recipes that will make you love broccoli.


  • 1 small head of broccoli
  • 1 large bunch of scallions
  • 4 large eggs
  • Salt
  • 1 tablespoon of sugar
  • 4 teaspoons of soy sauce
  • 1 1-inch piece of ginger
  • 2 garlic cloves
  • 4 tablespoons of vegetable oil, divided
  • 3 cups of cooked, day-old sushi rice
  • 2 tablespoons of toasted sesame oil
  • 2 tablespoons of unseasoned rice vinegar


1. Holding onto broccoli stem, shave around the head with a chef’s knife, and let the florets fall onto the cutting board. If the pieces still seem too large, break them down further into bite-sized pieces. Remove an inch or so of the woody end of the stem. Use a vegetable peeler or paring knife to peel the remaining stem, then coarsely chop into pieces about the same size as florets so they’ll cook at the same rate. Transfer broccoli to a medium bowl.

2. Trim 1 bunch of scallions on both ends, then cut crosswise into 1 inch pieces. Transfer to the bowl with the broccoli. Whisk 4 eggs in another medium bowl to combine and season with 1/2 teaspoon of salt. Whisk 1 tablespoon of sugar, 4 teaspoons of soy sauce, and 1 teaspoon of salt in a small bowl. Grate 1 inch piece of ginger and 2 garlic cloves into bowl and give the sauce another whisk.

3. Heat 1 tablespoon of vegetable oil in a large cast iron skillet, over medium high until just beginning to smoke. Add broccoli and scallions, season with a good pinch of salt, and toss with a spatula to coat in oil. Cook, undisturbed, until well charred on one side, about 5 minutes. Mix with spatula and continue to cook, tossing occasionally, until broccoli is crisp-tender, and scallions are wilted, about 2 more minutes. Transfer the vegetables back to the bowl they came from.

4. Heat remaining 3 tablespoons of vegetable oil in a skillet over medium-low heat. Add eggs and cook, stirring constantly with a rubber spatula, until large curds begin to form, about 30 seconds. The eggs will cook very quickly, so try to cook them on the side of less cooked because they can become spongy of overcooked. Add 3 cups of rice and soy sauce mixture to eggs. Toss well to combine, then press down evenly into the skillet. Cook, undisturbed, until rice is slightly crisped on one side, about 5 minutes.

5. Return the vegetables to the skillet, and toss well to combine. Remove from heat, add 2 tablespoons of sesame oil, and 2 tablespoons of vinegar, and toss once more. Divide fried rice among bowls and serve. Enjoy!

7. Broccoli and Garlic-Ricotta Toasts with Hot Honey

These are little pieces of bread that are toasted, making the broccoli taste stand out a little more. The garlic, honey and vinegar make the flavors blend together really well. The broccoli doesn’t taste like broccoli when it combines with the other flavors. This is one of the recipes that will make you love broccoli!


  • 1 baguette sliced 1/2 inch thick on the diagonal, about 12 slices
  • 6 tablespoons of extra virgin olive oil, divided
  • 1 head of broccoli, stem peeled, stem and florets chopped into 1/2 inch pieces
  • 1 head of garlic, cloves separated
  • Salt
  • 1 tablespoon of honey
  • 1 tablespoon of white wine vinegar
  • 1/2 teaspoon of crushed red pepper flakes
  • 1 1/2 cups of fresh ricotta
  • Freshly ground black pepper


1. Place racks in upper and lower thirds of the oven, preheat to 400 degrees. Arrange bread slices in a single layer on a rimmed baking sheet and drizzle with 2 tablespoons of oil. Toss on baking sheet to coat, then arrange again in a single layer. Place broccoli and garlic on another rimmed baking sheet and drizzle with remaining 4tablespoons of oil. Season generously with salt, and toss to combine.

2. Place broccoli on top rack and bread on bottom rack and roast until bread is golden brown and crisp, 10-12 minutes. Remove bread from oven and continue to roast broccoli and garlic, tossing once, until broccoli is browned all over and garlic is tender, another 15-20 minutes. Let cool slightly.

3. Meanwhile, whisk honey, vinegar, and red pepper flakes in a small bowl. As soon as garlic is cool enough to handle, squeeze cloves out of their skins and mash into another small bowl to form a paste. Add ricotta and mix well, season with salt and black pepper. Spread ricotta over toasts and top with roasted broccoli. Arrange on a platter and drizzle with honey mixture. Enjoy!

Broccoli is a hard vegetable to like, so these are a few recipes that will make you love broccoli! If you have any questions or concerns, please feel free to leave a comment down below!

Featured Image Source:
Megan Abruzzese

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