20 Delicious Broccoli Recipes for Kids Easy and Fun

Parents, rejoice! Getting kids to eat their veggies just got a whole lot easier with these 20 delicious broccoli recipes designed to win over even the pickiest eaters. From quick weeknight dinners to fun, hands-on meals that little chefs can help prepare, we’ve rounded up a variety of easy and tasty options that make broccoli the star of the plate. Keep reading to discover new family favorites that are as nutritious as they are delicious!

Cheesy Broccoli Tots

Ultimate comfort meets nutrition in these Cheesy Broccoli Tots. Perfect for a quick snack or a side, they’re crispy on the outside, tender inside.

Ingredients

• 2 cups broccoli florets, finely chopped
• 1 cup cheddar cheese, shredded
• 1/2 cup breadcrumbs
• 1/4 cup Parmesan cheese, grated
• 1 large egg
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine broccoli, cheddar cheese, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix until well combined.
3. Shape the mixture into small tots, about 1 tbsp each. Tip: Wet your hands to prevent sticking.
4. Place tots on the prepared baking sheet. Drizzle with olive oil.
5. Bake for 20-25 minutes, flipping halfway, until golden and crispy. Tip: Ensure even browning by spacing tots evenly.
6. Let cool for 5 minutes before serving. Tip: Serve with a side of ranch or marinara for dipping.

Bursting with cheesy goodness, these tots offer a satisfying crunch with every bite. Try them atop a salad for a hearty twist.

Broccoli Mac and Cheese

Perfect for a quick weeknight dinner, this Broccoli Mac and Cheese combines comfort with a veggie boost. It’s creamy, cheesy, and ready in under 30 minutes.

Ingredients

• 8 oz elbow macaroni
• 2 cups broccoli florets
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups milk
• 2 cups shredded cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 8 oz elbow macaroni and cook for 5 minutes.
3. Add 2 cups broccoli florets to the pot and cook for 3 more minutes. Tip: The broccoli should be bright green and tender.
4. Drain the macaroni and broccoli, then set aside.
5. In the same pot, melt 2 tbsp butter over medium heat.
6. Whisk in 2 tbsp all-purpose flour and cook for 1 minute to make a roux. Tip: Keep stirring to prevent burning.
7. Gradually whisk in 2 cups milk until smooth.
8. Cook the sauce for 3-5 minutes until thickened. Tip: The sauce should coat the back of a spoon.
9. Reduce heat to low and stir in 2 cups shredded cheddar cheese until melted.
10. Season with 1/2 tsp salt and 1/4 tsp black pepper.
11. Add the drained macaroni and broccoli back to the pot, stirring to coat in the cheese sauce.

Enjoy the creamy texture and sharp cheddar flavor. For a crunchy twist, top with breadcrumbs and broil for 2 minutes.

Broccoli Pizza Bites

Easy to make and perfect for snacking, these Broccoli Pizza Bites are a hit for any occasion. They combine the goodness of broccoli with the irresistible taste of pizza.

Ingredients

• 1 cup broccoli florets, finely chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup all-purpose flour
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large egg
• 1/2 cup pizza sauce
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine chopped broccoli, mozzarella, Parmesan, flour, garlic powder, salt, and pepper. Tip: Ensure broccoli is dry to prevent soggy bites.
3. Add egg to the mixture. Stir until well combined. Tip: The mixture should be sticky but hold together when pressed.
4. Form the mixture into small, flat rounds. Place on the prepared baking sheet. Tip: Use a tablespoon to measure for uniform size.
5. Bake for 15 minutes, then flip each bite. Bake for another 10 minutes until golden and crispy.
6. Heat pizza sauce in a small saucepan over low heat for 5 minutes. Serve warm with the broccoli pizza bites.

Bite into these crispy, cheesy delights for a satisfying crunch. The broccoli adds a fresh contrast to the rich cheese and savory sauce. Try serving them with a side of ranch dressing for an extra flavor kick.

Broccoli and Cheese Quesadillas

Ready to whip up a quick, satisfying meal? These broccoli and cheese quesadillas are a perfect blend of crunchy and creamy, ready in minutes.

Ingredients

• 1 cup broccoli florets, finely chopped
• 1 cup shredded cheddar cheese
• 4 large flour tortillas
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp salt

Instructions

1. Heat a large skillet over medium heat (350°F). Add olive oil.
2. Add chopped broccoli to the skillet. Cook for 3 minutes until slightly softened.
3. Sprinkle garlic powder and salt over the broccoli. Stir to combine. Tip: Don’t overcook the broccoli to keep some crunch.
4. Remove broccoli from the skillet. Wipe the skillet clean with a paper towel.
5. Place one tortilla in the skillet. Sprinkle half of the cheese evenly over the tortilla.
6. Spread the cooked broccoli over the cheese. Top with the remaining cheese.
7. Place another tortilla on top. Press down gently with a spatula.
8. Cook for 2 minutes until the bottom is golden brown. Flip carefully. Tip: Use a plate to help flip the quesadilla if needed.
9. Cook for another 2 minutes until the second side is golden and the cheese is melted. Tip: Adjust heat if browning too quickly.
10. Remove from the skillet. Let it sit for 1 minute before cutting into wedges.

Hot off the skillet, these quesadillas offer a delightful contrast between the crispy tortilla and the melted cheese. Serve with a side of salsa or sour cream for an extra kick.

Hidden Veggie Broccoli Nuggets

Fuss-free and packed with nutrients, these Hidden Veggie Broccoli Nuggets are a sneaky way to get kids to eat their greens. Perfect for a quick snack or a fun meal side, they’re crispy on the outside and tender inside.

Ingredients

– 2 cups broccoli florets
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1 large egg
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Steam broccoli florets for 5 minutes until tender, then finely chop.
3. In a large bowl, mix chopped broccoli, breadcrumbs, Parmesan, egg, garlic powder, salt, and pepper until well combined.
4. Shape mixture into small nuggets, about 1 tablespoon each, and place on the prepared baking sheet.
5. Brush each nugget lightly with olive oil for a golden finish.
6. Bake for 20 minutes, flipping halfway through, until crispy and golden brown.
7. Let cool for 5 minutes before serving to allow them to set.

Perfectly crispy with a hint of garlic and Parmesan, these nuggets are a hit with all ages. Serve with a side of marinara or ranch dressing for dipping, or crumble over salads for a crunchy topping.

Broccoli Pasta with Garlic Butter

Vibrant and satisfying, this broccoli pasta with garlic butter is a quick fix for busy weeknights. It combines simple ingredients for a flavorful dish.

Ingredients

• 8 oz pasta
• 2 cups broccoli florets
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 8 oz pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup pasta water before draining.
3. While pasta cooks, melt 3 tbsp unsalted butter in a large skillet over medium heat.
4. Add 3 cloves minced garlic to the skillet and sauté for 1 minute until fragrant. Tip: Avoid browning the garlic to prevent bitterness.
5. Add 2 cups broccoli florets to the skillet and cook for 3-4 minutes until bright green and tender-crisp.
6. Drain the pasta and add it to the skillet with the broccoli and garlic.
7. Toss everything together, adding reserved pasta water as needed to create a light sauce.
8. Season with 1/4 tsp salt and 1/4 tsp black pepper, then sprinkle with 1/4 cup grated Parmesan cheese. Tip: For extra flavor, toast the Parmesan under a broiler for 1-2 minutes before serving.

Enjoy the creamy texture and rich garlic butter flavor of this dish. Serve it with a sprinkle of red pepper flakes for a spicy kick.

Broccoli Cheese Soup

Perfect for chilly evenings, this Broccoli Cheese Soup combines simplicity with rich flavors. Packed with nutrients, it’s a comforting choice any day.

Ingredients

• 4 cups broccoli florets
• 2 cups shredded cheddar cheese
• 1 cup heavy cream
• 4 cups chicken broth
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Melt butter in a large pot over medium heat.
2. Whisk in flour until smooth, cooking for 1 minute to remove raw flour taste.
3. Gradually add chicken broth, whisking constantly to prevent lumps.
4. Bring mixture to a boil, then reduce heat to simmer for 5 minutes until slightly thickened.
5. Add broccoli florets, simmer for 10 minutes until tender.
6. Stir in heavy cream, salt, pepper, and garlic powder.
7. Remove from heat, gradually add cheddar cheese, stirring until melted and smooth.
8. Let soup sit for 5 minutes to thicken before serving.

Rich and creamy, this soup boasts a velvety texture with sharp cheddar notes. Serve with crusty bread for dipping or top with extra cheese for indulgence.

Broccoli and Cheddar Muffins

Forget the same old sides; these muffins pack veggies and cheese into a grab-and-go breakfast or snack.

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg
• 1 1/2 cups chopped broccoli
• 1 cup shredded cheddar cheese

Instructions

1. Preheat oven to 375°F. Line a muffin tin with paper liners.
2. In a large bowl, whisk together all-purpose flour, whole wheat flour, baking powder, salt, and black pepper.
3. In another bowl, mix milk, vegetable oil, and egg until combined.
4. Pour wet ingredients into dry ingredients. Stir until just combined. Tip: Overmixing leads to tough muffins.
5. Fold in chopped broccoli and shredded cheddar cheese.
6. Divide batter evenly among muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, until tops are golden and a toothpick inserted comes out clean. Tip: Check at 20 minutes to avoid overbaking.
8. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Tip: They firm up as they cool.

Broccoli and cheddar muffins offer a moist crumb with pockets of tender broccoli and melted cheese. Serve warm with a dab of butter or alongside soup for a hearty meal.

Broccoli Fritters

Unbelievably easy and delicious, these broccoli fritters are a perfect way to sneak greens into your meal. Crispy on the outside, tender inside, they’re a hit for all ages.

Ingredients

– 2 cups broccoli florets
– 1/2 cup all-purpose flour
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 1/4 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil

Instructions

1. Steam broccoli florets for 5 minutes until tender. Let cool slightly.
2. Chop steamed broccoli into small pieces.
3. In a bowl, mix chopped broccoli, flour, Parmesan, egg, salt, and pepper until combined.
4. Heat olive oil in a skillet over medium heat (350°F).
5. Scoop 1/4 cup of the mixture per fritter into the skillet. Flatten slightly with a spatula.
6. Cook for 3-4 minutes per side until golden brown and crispy.
7. Transfer to a paper towel-lined plate to drain excess oil.

Remarkably versatile, these fritters can be served with a dollop of sour cream or as a sandwich filler. Their crispy edges and cheesy interior make them irresistible.

Broccoli and Chicken Stir-Fry

Just when you need a quick, healthy dinner, this Broccoli and Chicken Stir-Fry comes to the rescue. Packed with flavor and ready in minutes, it’s a weeknight winner.

Ingredients

• 1 lb chicken breast, sliced thin
• 2 cups broccoli florets
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp ginger, grated
• 1/2 tsp red pepper flakes
• 1/4 cup water

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add chicken slices, spreading them out in the skillet. Cook for 5 minutes without stirring to get a good sear.
3. Flip chicken pieces and cook for another 3 minutes until fully cooked. Remove from skillet and set aside.
4. Add remaining 1 tbsp olive oil to the skillet. Toss in broccoli florets. Stir-fry for 2 minutes.
5. Add minced garlic, grated ginger, and red pepper flakes. Stir-fry for 30 seconds until fragrant.
6. Pour in water and soy sauce. Cover skillet and let broccoli steam for 2 minutes until bright green and tender-crisp.
7. Return chicken to the skillet. Toss everything together and cook for 1 minute to combine flavors.

Light and vibrant, this stir-fry offers a perfect crunch from the broccoli with a spicy kick. Serve over quinoa for an extra protein boost or alongside a crisp salad for a lighter meal.

Broccoli Grilled Cheese Sandwich

Rustle up a twist on the classic grilled cheese with this Broccoli Grilled Cheese Sandwich. It’s a crunchy, creamy delight that’s easy to make and packed with flavor.

Ingredients

– 2 cups broccoli florets
– 4 slices sourdough bread
– 2 tbsp butter, softened
– 1 cup shredded cheddar cheese
– 1/2 cup shredded mozzarella cheese
– 1/4 tsp garlic powder
– 1/4 tsp salt

Instructions

1. Steam broccoli florets for 3 minutes until bright green and slightly tender. Drain well.
2. Mix cheddar, mozzarella, garlic powder, and salt in a bowl.
3. Butter one side of each bread slice.
4. Place two slices, buttered side down, on a skillet over medium heat.
5. Spread half the cheese mixture on each slice in the skillet.
6. Top cheese with steamed broccoli florets.
7. Cover with remaining bread slices, buttered side up.
8. Cook for 3-4 minutes until bottom is golden brown. Flip carefully.
9. Cook for another 3-4 minutes until the second side is golden and cheese is melted.
10. Remove from skillet. Let sit for 1 minute before cutting.
Golden and crispy on the outside, the sandwich oozes with melted cheese and tender broccoli. Serve with a side of tomato soup for a comforting meal.

Broccoli Pancakes

Keep it simple with these broccoli pancakes, a quick twist on breakfast that packs a veggie punch. Kids and adults alike will find them irresistibly tasty.

Ingredients

• 1 cup broccoli florets, finely chopped
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 large egg
• 3/4 cup milk
• 1 tbsp olive oil
• 2 tbsp butter, for frying

Instructions

1. Steam broccoli florets for 3 minutes until bright green and slightly tender. Cool and finely chop.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. In another bowl, beat the egg, then mix in milk and olive oil.
4. Pour wet ingredients into dry ingredients. Stir until just combined.
5. Fold in chopped broccoli gently to avoid overmixing.
6. Heat a non-stick skillet over medium heat. Melt 1 tbsp butter.
7. Pour 1/4 cup batter per pancake. Cook for 2-3 minutes until bubbles form on top.
8. Flip pancakes. Cook for another 2 minutes until golden brown.
9. Repeat with remaining batter, adding more butter as needed.

Just out of the pan, these pancakes are crispy on the edges and fluffy inside. Serve with a dollop of sour cream or a drizzle of hot sauce for an extra kick.

Broccoli Smoothie with Banana

Fancy a quick, nutritious boost? This broccoli smoothie with banana packs a punch. It’s simple, healthy, and surprisingly delicious.

Ingredients

– 1 cup chopped broccoli florets
– 1 ripe banana, peeled
– 1 cup almond milk
– 1 tbsp honey
– 1/2 cup ice cubes

Instructions

1. Wash the broccoli florets under cold water. Pat dry with a clean towel.
2. Chop the broccoli into small pieces to ensure smooth blending.
3. Peel the banana and break it into chunks.
4. Add the chopped broccoli, banana chunks, almond milk, honey, and ice cubes to a blender.
5. Blend on high speed for 45 seconds, or until the mixture is completely smooth. Tip: If the smoothie is too thick, add a splash more almond milk.
6. Pour the smoothie into a glass and serve immediately. Tip: For an extra chill, freeze the banana before blending.
7. Clean the blender right after use to prevent sticking. Tip: Adding honey enhances sweetness without overpowering the broccoli’s freshness.
You’ll love the creamy texture and the perfect balance of sweet and earthy flavors. Try garnishing with a small broccoli floret for a fun presentation.

Broccoli and Potato Mash

Here’s a twist on classic mashed potatoes that’s both nutritious and comforting. Broccoli and Potato Mash combines creamy potatoes with vibrant broccoli for a colorful side dish.

Ingredients

• 2 cups peeled and cubed potatoes
• 1 cup chopped broccoli florets
• 1/4 cup milk
• 2 tbsp butter
• 1/2 tsp salt

Instructions

1. Place potatoes in a large pot and cover with water. Bring to a boil over high heat.
2. Reduce heat to medium and simmer for 10 minutes. Add broccoli florets to the pot.
3. Continue simmering for another 5 minutes, or until potatoes and broccoli are tender. Tip: Test tenderness with a fork.
4. Drain the water and return potatoes and broccoli to the pot.
5. Add milk, butter, and salt to the pot. Mash until smooth. Tip: For extra creaminess, warm the milk before adding.
6. Serve immediately. Tip: Garnish with a sprinkle of black pepper for added flavor.

Just like that, you’ve got a dish that’s creamy with a slight crunch from the broccoli. Perfect alongside grilled chicken or as a standalone comfort food.

Broccoli Alfredo Pasta

You won’t believe how creamy and satisfying this Broccoli Alfredo Pasta is, with just a handful of ingredients. Yet, it’s a dish that feels indulgent and comforting, perfect for any night of the week.

Ingredients

– 12 oz fettuccine pasta
– 2 cups broccoli florets
– 2 tbsp unsalted butter
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 12 oz fettuccine pasta to the boiling water and cook for 8-10 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. During the last 3 minutes of cooking, add 2 cups broccoli florets to the pot. Tip: This saves time and dishes by cooking the pasta and broccoli together.
4. Drain the pasta and broccoli, then set aside.
5. In the same pot, melt 2 tbsp unsalted butter over medium heat.
6. Add 2 cloves minced garlic and sauté for 1 minute, until fragrant.
7. Pour in 1 cup heavy cream and bring to a simmer, stirring constantly.
8. Reduce heat to low and stir in 1 cup grated Parmesan cheese until melted and smooth. Tip: Keep the heat low to prevent the sauce from separating.
9. Season with 1/2 tsp salt and 1/4 tsp black pepper.
10. Add the drained pasta and broccoli back to the pot, tossing to coat evenly in the sauce.

Lusciously creamy with a slight crunch from the broccoli, this pasta is a crowd-pleaser. Serve it with extra Parmesan on top or a sprinkle of red pepper flakes for a bit of heat.

Broccoli Omelet

Gather around for a quick, nutritious breakfast that’s as easy to make as it is delicious. This broccoli omelet packs a punch of flavor and health in every bite.

Ingredients

– 2 large eggs
– 1/4 cup chopped broccoli
– 1 tbsp olive oil
– 1/4 tsp salt
– 1/4 tsp black pepper
– 1/4 cup shredded cheddar cheese

Instructions

1. Heat 1 tbsp olive oil in a non-stick skillet over medium heat (350°F).
2. Add 1/4 cup chopped broccoli to the skillet. Cook for 2 minutes until slightly softened.
3. Whisk 2 large eggs, 1/4 tsp salt, and 1/4 tsp black pepper in a bowl until well combined.
4. Pour the egg mixture over the broccoli in the skillet. Tip: Tilt the skillet to spread the eggs evenly.
5. Cook for 2 minutes without stirring until the edges start to set.
6. Sprinkle 1/4 cup shredded cheddar cheese over one half of the omelet.
7. Fold the omelet in half with a spatula. Tip: Use a spatula to gently lift and fold for a perfect half-moon shape.
8. Cook for another 1 minute until the cheese melts. Tip: Cover the skillet for faster melting.
9. Slide the omelet onto a plate. Serve immediately.
Perfect for a busy morning, this omelet is fluffy with a slight crunch from the broccoli. Try serving it with a side of avocado for extra creaminess.

Broccoli Cornbread

Just when you thought cornbread couldn’t get any better, broccoli steps in to prove you wrong. This twist on a classic is moist, flavorful, and packed with nutrients.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 1/4 cup melted butter
• 1 egg
• 1 cup chopped broccoli
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat oven to 375°F. Grease a 9-inch baking pan.
2. In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
3. In another bowl, mix buttermilk, melted butter, and egg until combined.
4. Pour wet ingredients into dry ingredients. Stir until just combined.
5. Fold in chopped broccoli and shredded cheddar cheese.
6. Pour batter into prepared pan. Smooth the top with a spatula.
7. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
8. Let cool in pan for 5 minutes before slicing.

Zesty and hearty, this broccoli cornbread is a perfect side for soups or stews. The cheese adds a creamy texture, while the broccoli brings a fresh crunch. Serve warm with a dollop of butter for extra richness.

Broccoli and Rice Casserole

You won’t believe how this Broccoli and Rice Casserole turns simple ingredients into comfort food magic. Perfect for weeknights or potlucks, it’s a crowd-pleaser every time.

Ingredients

– 2 cups cooked white rice
– 2 cups chopped broccoli
– 1 cup shredded cheddar cheese
– 1/2 cup milk
– 1/4 cup sour cream
– 1 tbsp butter
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat oven to 350°F.
2. In a large bowl, mix cooked rice, chopped broccoli, and shredded cheddar cheese.
3. In a small saucepan, warm milk, sour cream, butter, salt, and black pepper over low heat until butter melts. Tip: Don’t let it boil to avoid curdling.
4. Pour the warm milk mixture over the rice mixture. Stir until well combined.
5. Transfer the mixture to a greased baking dish. Tip: Use a spatula to press it down evenly for uniform cooking.
6. Bake for 25 minutes or until the top is lightly golden. Tip: Check at 20 minutes to prevent over-browning.
7. Let it sit for 5 minutes before serving. Enjoy the creamy texture and cheesy flavor, or top with crispy breadcrumbs for added crunch.

Broccoli Hummus with Veggie Sticks

Easy to whip up, this broccoli hummus pairs perfectly with crisp veggie sticks for a healthy snack. It’s a vibrant twist on the classic, packed with nutrients.

Ingredients

• 1 cup broccoli florets
• 1 can (15 oz) chickpeas, drained
• 1/4 cup tahini
• 2 tbsp olive oil
• 1 clove garlic
• 1/2 tsp salt
• 1/4 tsp cumin
• 2 tbsp lemon juice
• 1/4 cup water
• Assorted veggie sticks (carrots, celery, bell peppers)

Instructions

1. Steam broccoli florets for 5 minutes until bright green and tender. Tip: Don’t overcook to keep the color vibrant.
2. Combine steamed broccoli, chickpeas, tahini, olive oil, garlic, salt, cumin, and lemon juice in a food processor.
3. Blend on high for 1 minute, scraping down the sides as needed.
4. Add water gradually until the hummus reaches your desired consistency. Tip: The hummus will thicken in the fridge, so aim for slightly thinner than preferred.
5. Transfer to a bowl and refrigerate for at least 30 minutes to let flavors meld. Tip: Cover with plastic wrap touching the surface to prevent a skin from forming.
6. Serve chilled with assorted veggie sticks.

Rich in flavor and creamy in texture, this hummus is a crowd-pleaser. Try spreading it on toast or using it as a sandwich spread for an extra veggie boost.

Summary

Now that you’ve explored these 20 delicious broccoli recipes, it’s clear that making veggies fun and tasty for kids is easier than ever! We hope this roundup inspires your next family meal. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to spread the joy of cooking with broccoli. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.