Broccoli Crunch Recipes

BROCCOLI WITH A CRUNCH

Steps:

• Boil broccoli in salted water until just tender, drain well. Melt butter and fry breadcrumbs until lightly toasted. Season lightly and pour over the hot broccoli. Squeeze over the juice of half a lemon and serve.

BROCCOLI CRUNCH SALAD

Steps:

• Combine first 5 ingredients in a salad bowl.
• Combine dressing ingredients and mix with salad.
• Refrigerate until ready to serve.

BROCCOLI AND CASHEW CRUNCH

Steps:

• Preheat the oven to 400 degrees F.
• In a small bowl combine Parmesan cheese, cashews, lemon zest, garlic powder, and pinch of salt, and set aside.
• Place the broccoli on a baking sheet. Drizzle with butter and toss. Season with salt and pepper, to taste.
• Roast in the oven until broccoli begins to caramelize, about 20 minutes. Remove, and toss the broccoli with the cashew mixture. Serve warm.

BROCCOLI CRUNCH SALAD

Steps:

• In a small bowl, combine the mayo, cider vinegar and poppy seeds. Season with salt and pepper to taste.
• In a large bowl combine crumbled bacon with the broccoli florets, cranberries, pepitas, onion and sunflower seeds.
• Pour in the dressing an toss to combine.
• Cover and chill for 1 hour or longer, or until ready to serve.

CRUNCHY BAKED BROCCOLI

Steps:

• Put ingredients in ziploc bag and shake. Spreak out evenly on non stick baking sheet. Bake 30 minutes at 375 degrees.

BROCCOLI CRUMBLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix flour, bread crumbs, Parmigiano-Reggiano cheese, and five-spice powder together in a bowl. Cut in 1 1/2 tablespoons butter using your fingers until mixture resembles pebbles. Cover and refrigerate until needed.
• Cut the stem off the broccoli and use a spiralizer to cut into ribbons. Cut the head into florets.
• Melt 3 tablespoons butter in a large saucepan over medium heat. Add onion and garlic; saute until translucent, about 4 minutes. Add cornstarch, pepper, and nutmeg; mix well until roux begins to brown, 3 to 4 minutes. Add milk, stirring continuously, and continue to cook until sauce begins to thicken, 3 to 4 minutes more. Mix in 1/4 cup Cheddar cheese. Stir in broccoli until thickened, 2 to 3 minutes. Pour mixture into a baking dish.
• Top mixture with remaining Cheddar cheese. Sprinkle crumble mixture evenly over the top. Reduce the oven temperature to 350 degrees F (175 degrees C).
• Bake in the preheated oven until the crumble has browned and sauce is bubbling, about 20 minutes.

BROCCOLI CRUNCH SALAD

Steps:

• Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
• Cut broccoli into bite-size pieces and cut onion into thin bite-size slices. Combine with the bacon, raisins, and almonds and mix well.
• To prepare the dressing, mix mayonnaise, SPLENDA® Granulated Sweetener, and vinegar together until smooth. Stir into the salad, let chill and serve.

CRUNCHY BROCCOLI SALAD

Steps:

• In a large bowl, combine broccoli, green onions and cranberries. In a small bowl, whisk oil, vinegar and sugar until blended; drizzle over broccoli mixture and toss to coat. Refrigerate until serving. Sprinkle with sunflower kernels and bacon before serving.