It used to be assumed that kids hate broccoli.
Not so any more. I’m surprised how many of them seem to love it. Maybe it’s because enlightened, health-conscious parents are introducing their children to all kinds of veggies at an early age, or perhaps because people tend to not cook broccoli until it’s limp and brown like our parents did.
Whatever the reason, eating lots of broccoli and other cruciferous vegetables like brussels sprouts and cauliflower can only do good things for you and yours. They’re loaded with vitamins, fiber and antioxidants. Venture beyond plain old steamed broccoli and you’ll see what a star it can be.
Roasted Broccoli & Garlic
1½ lbs broccoli crowns, cut into bite-sized florets
3 Tbsp extra virgin olive oil
6 cloves of fresh garlic
Seasoned salt and freshly ground black pepper to taste
1⁄3 cup grated Parmesan cheese
Preheat oven to 450° F. Cut the garlic into thin slices, then cut the slices in half lengthwise to make slivers (feel free to increase or reduce the amount of garlic to suit your taste, but remember that roasting mellows the flavour). Place the broccoli pieces and garlic slivers on a large rimmed baking sheet; drizzle olive oil over top, then sprinkle with seasoned salt and pepper to taste.
Toss to distribute the oil, salt and pepper, then spread into a single layer on the baking sheet (if the broccoli is too crowded it will steam instead of roasting). Roast until broccoli is bright green and starting to brown a bit around the edges, about 20 minutes. Remove from oven and sprinkle parmesan cheese over top. Makes four servings.
Broccoli Cheese Casserole
8 cups of broccoli florets (from about 2 lbs broccoli)
1⁄3 cup all-purpose flour
5 eggs, beaten
½ cup whipping cream
1 cup homogenized milk
1 tsp freshly ground black pepper
½ tsp salt
1 tsp Dijon mustard
8 oz sharp cheddar cheese, grated
Bring a large pot of salted water to a boil and blanch the broccoli florets until the tip of a sharp knife can just pierce them, about three minutes (the broccoli should still be firm).
Drain and rinse with cold water to stop cooking. Preheat oven to 425° F. Generously butter a large casserole dish.
In a medium bowl, whisk the eggs into the flour, then whisk in the milk and cream. Stir in the pepper, salt, mustard and one-third of the grated cheese.
Lay the broccoli florets in the bottom of the casserole dish; sprinkle with another third of the cheese. Pour the egg mixture evenly over top, nudge the broccoli around a bit so the liquid gets into all the nooks and crannies. Sprinkle the remaining cheese over top.
Bake for 25 to 40 minutes, or until set. If the top starts to get too brown, tent a piece of aluminum foil over the pan. Makes eight servings.
Broccoli & Cheese Quesadillas
2 Tbsp soft butter
2 cups small broccoli florets
Four 10-inch flour tortillas (whatever flavour you prefer; the spinach ones would work well)
2 cups shredded sharp cheddar cheese, or a mixture of cheeses (mozzarella, Monterey Jack and cheddar is a nice combo)
Blanch the broccoli florets in a large pot of boiling salted water until just barely tender, about two minutes. Heat a large skillet or grill pan over medium heat. Spread one side of each tortilla with butter.
Working with one tortilla at a time, lay the tortilla buttered-side down in the pan.
Sprinkle one-quarter cup of cheese on one half of the tortilla; top with one-quarter of the broccoli florets, then another quarter cup of cheese. Fold the tortilla in half to cover the broccoli and cheese; cook, flipping quesadilla once, until both sides are golden brown and the cheese is hot and melted. Makes four servings.
Angela Shellard is a self-described foodie. She has done informal catering for various functions. Contact: [email protected].
