18 Delicious Leftover Broccoli Recipes for Busy Cooks

Who says leftovers have to be boring? If you’ve got broccoli sitting in your fridge and no idea what to do with it, you’re in luck! Our roundup of 18 Delicious Leftover Broccoli Recipes is packed with quick, creative, and utterly tasty ideas perfect for busy cooks. From cozy soups to crispy snacks, transform that leftover broccoli into something spectacular. Let’s dive in and give those greens a delicious second life!

Creamy Broccoli and Cheddar Soup

Let’s face it, we’ve all had those days when only a bowl of creamy, dreamy soup will do, and this Creamy Broccoli and Cheddar Soup is here to save the day with its cheesy goodness and veggie-packed punch.

Ingredients

• 2 tbsp unsalted butter (or any neutral oil)
• 1 small onion, diced (about 1 cup)
• 2 cloves garlic, minced (adjust to taste)
• 4 cups broccoli florets (fresh or frozen)
• 3 cups chicken or vegetable broth (low sodium preferred)
• 1 cup heavy cream (for a lighter version, use half-and-half)
• 2 cups shredded sharp cheddar cheese (the sharper, the better)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground if possible)

Instructions

1. In a large pot, melt the butter over medium heat until it’s just beginning to bubble.
2. Add the diced onion and sauté for about 5 minutes, or until translucent, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
4. Toss in the broccoli florets and pour in the broth. Bring to a boil, then reduce heat to simmer for 10 minutes, or until broccoli is tender.
5. Using an immersion blender, puree the soup until smooth. (Tip: For a chunkier texture, blend only half the soup.)
6. Stir in the heavy cream and bring the soup back to a gentle simmer.
7. Gradually add the shredded cheddar cheese, stirring constantly until fully melted and the soup is creamy. (Tip: Remove the pot from heat while adding cheese to prevent separation.)
8. Season with salt and pepper, tasting as you go to get it just right.

Now, this soup is a velvety, cheesy masterpiece with just the right amount of broccoli bite. Serve it with a sprinkle of extra cheddar on top and a side of crusty bread for dipping, because let’s be honest, that’s the only way to do it justice.

Broccoli and Cheese Stuffed Omelette

Mornings just got a major upgrade with this broccoli and cheese stuffed omelette that’s so fluffy, it might just float off your plate. Packed with gooey cheese and crisp-tender broccoli, it’s the ultimate breakfast hug in edible form.

Ingredients

• 3 large eggs (room temperature for fluffiness)
• 1/4 cup shredded cheddar cheese (sharp for extra flavor)
• 1/4 cup finely chopped broccoli (steamed for 2 minutes to soften)
• 1 tbsp unsalted butter (or any neutral oil)
• Salt and pepper (adjust to taste)

Instructions

1. Crack the eggs into a bowl, add a pinch of salt and pepper, then whisk vigorously until fully blended and slightly frothy.
2. Heat a non-stick skillet over medium-low heat (300°F), add butter, and swirl to coat the pan evenly.
3. Pour the eggs into the skillet, tilting to spread them out. Let cook undisturbed for 30 seconds until edges set.
4. Gently lift edges with a spatula, tilting the pan to let uncooked eggs flow underneath. Repeat until top is mostly set but still slightly runny, about 2 minutes.
5. Sprinkle cheese and broccoli over one half of the omelette. Fold the other half over the filling with the spatula.
6. Cook for another 30 seconds to melt the cheese, then slide onto a plate. Tip: Let it rest for a minute for the cheese to get extra gooey.

Absolute perfection is this omelette’s middle name, with a creamy cheese center and just the right amount of crunch from the broccoli. Serve it with a side of sass or some hot sauce for an extra kick.

Leftover Broccoli and Bacon Quiche

Venture into the realm of breakfast (or brunch, or dinner—no judgment here) with a dish that’s as forgiving as your yoga instructor on a Monday morning. This quiche is your fridge’s leftover superhero, turning yesterday’s broccoli and bacon into today’s culinary masterpiece.

Ingredients

• 1 1/2 cups chopped leftover broccoli (florets and stems both work)
• 1/2 cup cooked bacon, crumbled (because everything’s better with bacon)
• 4 large eggs (the glue holding this beauty together)
• 1 cup heavy cream (for that luxurious, velvety texture)
• 1/2 tsp salt (adjust to taste, but don’t be shy)
• 1/4 tsp black pepper (freshly ground if you’re feeling fancy)
• 1 pre-made 9-inch pie crust (homemade is great, but we’re keeping it real)
• 1/2 cup shredded cheddar cheese (sharp for a flavor punch)

Instructions

1. Preheat your oven to 375°F (190°C) and let the pie crust thaw if frozen, about 10 minutes.
2. In a medium bowl, whisk together the eggs, heavy cream, salt, and pepper until smooth. Tip: A fork works if you’re in a pinch!
3. Spread the chopped broccoli and crumbled bacon evenly over the bottom of the pie crust. Sprinkle the cheddar cheese on top.
4. Pour the egg mixture over the fillings, ensuring it’s evenly distributed. Tip: Give it a gentle shake to settle everything in.
5. Bake for 35-40 minutes, or until the center is set and the top is golden brown. Tip: A knife inserted should come out clean.
6. Let the quiche cool for 5 minutes before slicing. This patience-testing step ensures cleaner slices.

Golden and glorious, this quiche boasts a creamy interior with crispy edges and a flavor that’s smoky, cheesy, and utterly comforting. Serve it warm with a side of sass or a simple green salad for a meal that’s as easygoing as it is delicious.

Broccoli Cheddar Fritters

Venture into the world of crispy, cheesy goodness with these Broccoli Cheddar Fritters that are about to make your taste buds do a happy dance. Perfect for sneaking some greens into your diet without the side of guilt, these fritters are the ultimate comfort food with a crunchy twist.

Ingredients

• 2 cups finely chopped broccoli florets (steam lightly for easier mixing)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 cup all-purpose flour (or gluten-free alternative)
• 2 large eggs (room temperature for better binding)
• 1/4 cup milk (any kind works)
• 1/2 tsp garlic powder (because everything’s better with garlic)
• 1/4 tsp salt (adjust to taste)
• 2 tbsp olive oil (or any neutral oil for frying)

Instructions

1. In a large bowl, combine the chopped broccoli, cheddar cheese, flour, eggs, milk, garlic powder, and salt. Mix until everything is well incorporated. Tip: Let the mixture sit for 5 minutes to allow the flour to absorb the liquids for better texture.
2. Heat olive oil in a large skillet over medium heat (350°F if you’re using a thermometer). Tip: The oil is ready when a small drop of the mixture sizzles upon contact.
3. Drop 1/4 cup portions of the mixture into the skillet, flattening slightly with the back of a spoon. Cook for 3-4 minutes on each side, or until golden brown and crispy. Tip: Don’t overcrowd the skillet to ensure even cooking and crispiness.
4. Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil.

Bite into these golden delights to discover a crispy exterior giving way to a soft, cheesy center with pops of broccoli freshness. Serve them with a dollop of sour cream or a spicy aioli for an extra kick, or pack them in lunch boxes for a surprise upgrade from the usual sandwich.

Garlic Butter Sautéed Broccoli Pasta

Feast your eyes on this dish that turns the humble broccoli into the star of the show, with a garlic butter twist that’ll have you forgetting all about those boring steamed veggies. Perfect for those nights when you want to feel fancy without the fuss, this pasta is a game-changer.

Ingredients

• 8 oz pasta (any shape you love, but fusilli holds the sauce like a dream)
• 2 cups broccoli florets (fresh is fab, but frozen works in a pinch)
• 3 tbsp unsalted butter (because everything’s better with butter)
• 2 cloves garlic, minced (or more, we don’t judge)
• 1/4 tsp red pepper flakes (for a gentle kick, adjust to scare level)
• 1/2 tsp salt (or to taste, but really, to taste)
• 1/4 cup grated Parmesan cheese (the powdery kind that melts into bliss)
• 1 tbsp olive oil (or any oil that doesn’t fight with your flavors)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt it like the sea for perfectly seasoned pasta.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent a pasta pile-up at the bottom.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add broccoli florets and sauté for 3-4 minutes until bright green and slightly tender. Tip: Don’t overcook; we’re going for vibrant, not vapid.
4. Push the broccoli to one side of the skillet. Add butter to the empty side and let it melt, then add minced garlic and red pepper flakes. Sauté for 30 seconds until fragrant, then mix everything together.
5. Drain the pasta, reserving 1/4 cup of pasta water. Add the pasta to the skillet with the broccoli and garlic butter. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
6. Sprinkle with Parmesan cheese and toss again. Serve immediately for maximum oohs and aahs.

Packed with a punch of garlicky goodness and the perfect al dente bite, this pasta is a textural dream. Serve it with an extra sprinkle of Parmesan and a side of crusty bread to sop up any leftover butter sauce—because wasting that would be a crime.

Broccoli and Potato Hash

Zesty mornings call for a dish that’s as vibrant as your energy, and our Broccoli and Potato Hash is here to deliver just that. Packed with flavors that dance on your palate, this hash is the perfect way to turn your breakfast from mundane to magnificent.

Ingredients

• 2 cups diced potatoes (Yukon Gold preferred for their buttery texture)
• 1 cup chopped broccoli florets (fresh or frozen, no judgment here)
• 2 tbsp olive oil (or any neutral oil you’re vibing with)
• 1/2 tsp salt (adjust to taste, but don’t be shy)
• 1/4 tsp black pepper (freshly ground if you’re feeling fancy)
• 1/2 tsp garlic powder (because everything’s better with garlic)
• 2 eggs (optional, for topping)

Instructions

1. Heat olive oil in a large skillet over medium heat (about 350°F) until shimmering, about 1 minute.
2. Add diced potatoes to the skillet, spreading them out in a single layer. Let them cook undisturbed for 5 minutes to get a golden crust.
3. Flip the potatoes and add chopped broccoli, salt, black pepper, and garlic powder. Stir to combine and cook for another 5 minutes, until the broccoli is bright green and tender.
4. If using eggs, make two wells in the hash and crack an egg into each. Cover the skillet and cook for 3-4 minutes, until the eggs are set to your liking.
5. Remove from heat and let it sit for a minute (because patience is a virtue, especially when it comes to breakfast).

Brimming with crispy potatoes and tender broccoli, this hash is a textural dream. Serve it straight from the skillet for a rustic vibe, or plate it up fancy with a sprinkle of fresh herbs. Either way, it’s a morning game-changer.

Broccoli Pesto Pasta Salad

Just when you thought pasta salad couldn’t get any greener, here comes this vibrant Broccoli Pesto Pasta Salad to prove you wrong. Packed with fresh flavors and a punch of color, it’s the dish that’ll make your taste buds dance and your Instagram feed pop.

Ingredients

• 2 cups broccoli florets (small pieces cook faster)
• 1/2 cup basil leaves (packed for maximum flavor)
• 1/4 cup pine nuts (toasted adds a nutty depth)
• 1/2 cup olive oil (or any neutral oil)
• 2 cloves garlic (because everything’s better with garlic)
• 1/2 cup grated Parmesan cheese (the real deal, please)
• 1 lb pasta (fusilli holds sauce like a champ)
• Salt (adjust to taste)
• 1 tbsp lemon juice (for that zesty kick)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea for perfectly seasoned pasta.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
3. While the pasta cooks, blend broccoli florets, basil, pine nuts, garlic, and Parmesan in a food processor until finely chopped.
4. With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Tip: Scrape down the sides as needed for an even blend.
5. Toss the cooked pasta with the broccoli pesto until evenly coated. Stir in lemon juice and adjust salt to taste. Tip: A splash of pasta water can loosen the sauce if needed.

Ready to serve, this Broccoli Pesto Pasta Salad is a textural dream with its creamy pesto clinging to every noodle and the occasional crunch of pine nuts. Serve it chilled for a refreshing twist or at room temperature to let the flavors shine.

Broccoli and Cheese Stuffed Baked Potatoes

Oh, the humble baked potato—just waiting to be stuffed with all the cheesy, broccoli goodness it can handle. Let’s turn this spud into a showstopper that’ll have everyone at the table forgetting their names.

Ingredients

• 4 large russet potatoes (scrub ’em clean, folks)
• 2 cups broccoli florets (chopped small, no tree trunks here)
• 1 cup shredded cheddar cheese (because more cheese is always the answer)
• 1/2 cup sour cream (or Greek yogurt for a tangy twist)
• 2 tbsp butter (salted or unsalted, your call)
• 1/4 tsp garlic powder (just a whisper of garlic)
• Salt and pepper to taste (don’t be shy)

Instructions

1. Preheat your oven to 400°F because we’re about to get these potatoes crispy.
2. Poke each potato a few times with a fork—this is their chance to vent before baking.
3. Bake the potatoes directly on the oven rack for 50-60 minutes, or until they’re tender when poked with a fork. No rushing perfection.
4. While the potatoes bake, steam the broccoli florets for about 5 minutes until bright green and just tender. Overcooked broccoli is a sad sight.
5. Once the potatoes are done, let them cool for a few minutes, then slice them open lengthwise and fluff the insides with a fork.
6. Mix in the butter, sour cream, garlic powder, salt, and pepper into the potato insides. This is where the magic happens.
7. Fold in the steamed broccoli and half of the cheddar cheese. Save the rest for a cheesy top layer.
8. Stuff the potato skins with the mixture, top with the remaining cheese, and pop them back in the oven for 5-10 minutes until the cheese is bubbly and golden.

Fluffy, cheesy, and with just the right amount of crunch from the broccoli, these stuffed potatoes are a meal in themselves. Serve them with a side of smug satisfaction for making something so deliciously simple.

Leftover Broccoli and Ham Frittata

Dive into the deliciousness of turning yesterday’s leftovers into today’s brunch masterpiece. This Leftover Broccoli and Ham Frittata is your ticket to a no-fuss, flavor-packed meal that’ll make you forget it was ever a fridge clean-out project.

Ingredients

• 6 large eggs (farm-fresh if you can swing it)
• 1 cup diced ham (leftover or deli slices work great)
• 1 cup chopped broccoli (steamed or roasted leftovers are perfect)
• 1/2 cup shredded cheddar cheese (sharp for more flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground is best)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for the frittata finish.
2. Heat olive oil in a 10-inch oven-safe skillet over medium heat until shimmering, about 1 minute.
3. Add the diced ham and chopped broccoli to the skillet, sautéing for 2-3 minutes until warmed through. Tip: This is a great time to add any extra veggies you have lying around.
4. In a bowl, whisk together the eggs, salt, and pepper until fully combined. Pour this mixture over the ham and broccoli in the skillet.
5. Sprinkle the shredded cheddar cheese evenly over the top. Tip: For a golden, bubbly cheese crust, don’t skimp on the cheese.
6. Cook on the stovetop for 2 minutes without stirring to let the bottom set, then transfer to the preheated oven.
7. Bake for 15-18 minutes, or until the eggs are fully set and the top is lightly golden. Tip: A knife inserted in the center should come out clean when it’s done.

Velvety eggs, savory ham, and tender broccoli come together in this frittata for a dish that’s as satisfying as it is simple. Serve it with a dollop of sour cream or a side of fresh fruit for a brunch that feels anything but leftover.

Creamy Broccoli and Mushroom Risotto

Zesty as a morning talk show host, this Creamy Broccoli and Mushroom Risotto is here to jazz up your dinner routine with its velvety texture and earthy flavors. It’s the kind of dish that makes you want to write home about, assuming you’re not already home, in which case, just enjoy the heck out of it.

Ingredients

• 1 cup Arborio rice (the secret to that dreamy creaminess)
• 4 cups chicken or vegetable broth (keep it warm on the stove)
• 1 tbsp olive oil (or any neutral oil, but olive adds a nice flavor)
• 1 tbsp butter (because butter makes everything better)
• 1 cup chopped broccoli florets (small pieces cook faster and more evenly)
• 1 cup sliced mushrooms (cremini or button, whatever’s in your fridge)
• 1/2 cup grated Parmesan cheese (plus extra for serving, because why not?)
• 1 small onion, finely diced (no one likes a chunky onion in their risotto)
• 2 cloves garlic, minced (fresh is best, but we won’t tell if you use jarred)
• Salt and pepper (adjust to taste, but don’t be shy)

Instructions

1. In a large pan, heat the olive oil and butter over medium heat until the butter is melted and bubbling slightly.
2. Add the diced onion and cook for about 3 minutes, until translucent. Tip: Stir occasionally to prevent burning.
3. Add the minced garlic and cook for another 30 seconds, just until fragrant. Overcooking garlic can make it bitter.
4. Stir in the Arborio rice, coating it well with the oil and butter mixture. Toast for 2 minutes to enhance its nutty flavor.
5. Begin adding the warm broth, one ladle at a time, stirring constantly. Wait until each ladle is almost fully absorbed before adding the next. This patience pays off in creaminess.
6. After about 15 minutes, when the rice is halfway cooked, add the chopped broccoli and sliced mushrooms. Tip: This ensures they’re perfectly tender without turning to mush.
7. Continue adding broth and stirring until the rice is al dente and the risotto has a creamy consistency, about 25 minutes total.
8. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste. Tip: Let it sit for 2 minutes before serving to thicken slightly.

Rich and comforting, this risotto is a hug in a bowl with its creamy texture and the earthy duo of broccoli and mushrooms. Serve it with an extra sprinkle of Parmesan and a side of crusty bread to sop up every last bit of goodness.

Broccoli and Cauliflower Gratin

Ready to turn those often-overlooked veggies into the star of your dinner table? This Broccoli and Cauliflower Gratin is here to prove that healthy can be hearty, and that cheese makes everything better—science fact.

Ingredients

• 2 cups broccoli florets (fresh or frozen, but fresh is crisper)
• 2 cups cauliflower florets (same as above, go fresh if you can)
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 cup grated Parmesan cheese (the real deal, please)
• 1 tbsp butter (because butter)
• 1/2 tsp garlic powder (or fresh minced garlic for the brave)
• 1/4 tsp nutmeg (trust me on this one)
• Salt and pepper to taste (but don’t skip the salt)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a baking dish with the butter. This is your gratin’s future home.
2. Blanch the broccoli and cauliflower florets in boiling water for 3 minutes, then plunge them into ice water. This keeps them bright and crisp-tender.
3. In a saucepan, warm the heavy cream over medium heat. Stir in the garlic powder, nutmeg, salt, and pepper. Do not let it boil—just a gentle warm-up.
4. Layer the blanched veggies in the prepared baking dish. Pour the warm cream mixture over them, ensuring every floret gets some love.
5. Sprinkle the cheddar and Parmesan cheeses evenly over the top. More cheese? Always yes.
6. Bake for 20-25 minutes, or until the top is golden and bubbly. If it’s not bubbling, it’s not ready—patience is key.
7. Let it sit for 5 minutes before serving. This helps the gratin set and saves you from molten cheese burns.

The first bite reveals a creamy, cheesy blanket over perfectly tender-crisp veggies, with a hint of nutmeg that’ll have everyone guessing your secret. Serve it as a decadent side or go rogue and top it with breadcrumbs for an extra crunch.

Broccoli and Cheddar Stuffed Chicken Breast

Oh, the joys of transforming the humble chicken breast into a show-stopping dinner centerpiece that’s both cheesy and sneakily healthy! Our Broccoli and Cheddar Stuffed Chicken Breast is like giving your taste buds a high-five, with every bite packing a punch of flavor and fun.

Ingredients

• 4 boneless, skinless chicken breasts (look for evenly sized ones for uniform cooking)
• 1 cup broccoli florets, finely chopped (steam them first if you’re not a fan of crunch)
• 1 cup sharp cheddar cheese, shredded (because mild cheddar is just cheese with commitment issues)
• 1 tbsp olive oil (or any oil that doesn’t have a drama queen personality)
• 1 tsp garlic powder (fresh garlic works too, but we’re keeping it simple)
• 1/2 tsp salt (adjust if you’re watching your sodium)
• 1/2 tsp black pepper (freshly ground if you’re feeling fancy)

Instructions

1. Preheat your oven to 375°F (190°C) because we’re about to get this party started.
2. In a bowl, mix the chopped broccoli, cheddar cheese, garlic powder, salt, and pepper. This is your stuffing – make it proud.
3. Carefully slice a pocket into each chicken breast. Think of it as creating a little sleeping bag for the stuffing.
4. Stuff each chicken breast with the broccoli and cheddar mixture. Don’t overstuff, or you’ll have a cheesy explosion on your hands.
5. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the chicken breasts. Sear for 3-4 minutes per side until golden brown. This step is non-negotiable for that crispy exterior.
6. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Let the chicken rest for 5 minutes before slicing. This is the perfect time to practice your patience.

The result? Juicy chicken with a molten, cheesy center and just the right amount of crunch from the broccoli. Serve it atop a bed of wild rice or alongside a crisp salad for a meal that’s as Instagram-worthy as it is delicious.

Spicy Broccoli and Peanut Noodles

Yikes, it’s another one of those days where you’re torn between eating healthy and satisfying those spicy cravings, isn’t it? Well, buckle up, because this Spicy Broccoli and Peanut Noodles recipe is about to be your new best friend, blending the best of both worlds with a kick that’ll make your taste buds dance.

Ingredients

• 8 oz spaghetti (or any noodle you fancy)
• 2 cups broccoli florets (because we’re pretending to be healthy)
• 1/4 cup peanut butter (creamy or chunky, your call)
• 2 tbsp soy sauce (low sodium works too)
• 1 tbsp honey (for that sweet, sweet balance)
• 1 tbsp sriracha (adjust to taste, you spicy daredevil)
• 1 tbsp lime juice (fresh is best, but bottled won’t tell)
• 2 cloves garlic, minced (because flavor)
• 1 tbsp sesame oil (or any neutral oil, but sesame is magic here)
• 1/4 cup chopped peanuts (for crunch and because, peanuts)
• 2 green onions, sliced (for that pop of color and freshness)

Instructions

1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water because we’re not wasteful.
2. While the pasta cooks, heat sesame oil in a large pan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant but not burnt – nobody likes a bitter garlic.
3. Add broccoli florets to the pan and stir-fry for 3-4 minutes until they’re bright green and slightly tender but still have a crunch. We’re not making mush here.
4. In a small bowl, whisk together peanut butter, soy sauce, honey, sriracha, and lime juice until smooth. This is where the magic happens, folks.
5. Add the cooked spaghetti and peanut sauce to the pan with broccoli. Toss everything together, adding reserved pasta water a little at a time until the sauce coats the noodles beautifully.
6. Garnish with chopped peanuts and green onions because we eat with our eyes first, and this dish is a looker.

Heavenly, right? The noodles are slick with that spicy, peanutty sauce, the broccoli adds just the right amount of crunch, and those peanuts on top? Chef’s kiss. Serve it up in a big bowl and maybe, just maybe, you’ll share.

Broccoli and Cheese Stuffed Bread Rolls

Ready to roll into flavor town with these Broccoli and Cheese Stuffed Bread Rolls? These bad boys are the love child of your favorite cheesy broccoli casserole and a soft, pillowy bread roll, creating a snack so irresistible, you might just forget your name after the first bite.

Ingredients

• 2 cups all-purpose flour (for a lighter roll, swap half with bread flour)
• 1 cup warm water (110°F, baby bath temp)
• 1 tbsp sugar (because even bread needs a little sweetness)
• 1 tsp salt (the unsung hero of flavor)
• 1 tbsp olive oil (or any oil that’s not judging your life choices)
• 1 cup finely chopped broccoli (no stems, we’re not monsters)
• 1 cup shredded cheddar cheese (the sharper, the better)
• 1/2 tsp garlic powder (for that ‘I can’t quite put my finger on it’ flavor)

Instructions

1. In a large bowl, mix flour, sugar, and salt. Slowly add warm water and olive oil, stirring until a dough forms. Tip: If the dough sticks to your hands, it’s not you, it’s the dough—just add a bit more flour.
2. Knead the dough on a floured surface for about 5 minutes until it’s smooth and elastic. Think of it as stress relief.
3. Cover the dough with a damp towel and let it rest in a warm spot for 1 hour. It’s nap time for the dough.
4. Preheat your oven to 375°F. While the oven heats, mix broccoli, cheddar cheese, and garlic powder in a bowl. This is the stuff dreams are made of.
5. Divide the dough into 8 equal pieces. Roll each piece into a ball, then flatten into a disc. Spoon the broccoli-cheese mixture into the center of each disc, then pinch the edges to seal. Tip: Make sure they’re sealed tight, or you’ll have a cheesy explosion on your hands—literally.
6. Place the stuffed rolls on a baking sheet lined with parchment paper. Bake for 20-25 minutes until golden brown. Tip: For an extra golden top, brush the rolls with a little melted butter before baking.

Now, these rolls come out of the oven with a crispy exterior that gives way to a molten, cheesy center. Serve them with a side of marinara for dipping, or just eat them straight off the baking sheet—we won’t judge.

Leftover Broccoli and Tofu Curry

Feeling like your fridge is a graveyard of forgotten veggies? Let’s resurrect that leftover broccoli and tofu into a curry that’s so good, it’ll make you forget it was ever a sad side dish.

Ingredients

• 1 cup leftover broccoli florets (no need to thaw if frozen)
• 1 cup firm tofu, cubed (pat dry for better texture)
• 1 tbsp coconut oil (or any neutral oil)
• 1 small onion, diced (about 1/2 cup)
• 2 cloves garlic, minced (more if you’re a garlic fiend)
• 1 tbsp curry powder (adjust to taste)
• 1 can (13.5 oz) coconut milk (shake it well before opening)
• 1/2 cup vegetable broth (water works in a pinch)
• Salt to taste (start with 1/4 tsp)

Instructions

1. Heat coconut oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook until translucent, stirring occasionally, about 3 minutes.
3. Toss in minced garlic and curry powder, stirring constantly for 30 seconds to bloom the spices.
4. Pour in coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
5. Add broccoli florets and tofu cubes, stirring gently to coat them in the curry sauce.
6. Simmer uncovered for 10 minutes, or until the broccoli is tender and the sauce has thickened slightly.
7. Season with salt to taste, remembering you can always add more but you can’t take it out.

Outrageously creamy with a kick of spice, this curry turns leftovers into a dish that demands seconds. Serve it over a bed of rice or with naan to sop up every last drop of that glorious sauce.

Summary

Great news for busy cooks! This roundup of 18 delicious leftover broccoli recipes is your ticket to quick, tasty meals without the waste. Whether you’re in the mood for a hearty soup or a crispy snack, there’s something here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to keep these ideas handy for your next kitchen adventure!

Louise Cutler

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