This Broccoli Caesar Salad is such a delicious twist on Caesar! Roasted broccoli drizzled with a homemade Greek yogurt Caesar dressing, toasted golden breadcrumbs and lots of parmesan. The most delicious bowl ever!
This will be your new favorite way to eat broccoli.
I never thought I’d say “broccoli” and “darling” in the same sentence, but here I am. And here I drizzle mine in a Greek yogurt dressing, top it with lots of parmesan and crunchy golden breadcrumbs, and eat the hell out of it.
Oh yeah.
And please don’t tell me it’s just the cheese. I’m going to steal all the roasted broccoli off the baking sheet before we even get to the parmesan part!
Roasted broccoli is seriously our love language. I can’t even count how many times I can do it. my Roasted Parmesan Broccoli is my most-made side dish from FAR. Everyone in the house loves it. Tastes great, goes with almost everything and if there is anything left over, they are excellent.
I wish I could tell you HOW I learned to love it, but the truth is I’ve done it over and over again. I talked about this in Everyday Dinners. Yes, the flavor combination is in there my parmesan roasted broccoli helped a lot. I liked eating broccoli this way, so I did it all the time, which really trained me to like broccoli. And now I like it almost *every* way.
But!
I’m always looking for NEW ways to prepare the broccoli so we don’t burn it out. And while that’s not too different from our usual, getting a Caesar spin on it is absolutely my new favorite thing.
Come in, my Caesar dressing with Greek yogurt! It’s easy to make a batch and store in the fridge. It’s so flavorful and you can use extras throughout the week.
So hello, this is the easiest thing ever. Here’s what you do.
Roast your broccoli! Okay, it doesn’t need to be roasted. You can steam it or grill it – which is easiest and you love it. I like to use some olive oil spray, salt and pepper. I roast at 425 degrees for about 20 minutes or so. Simply!
While frying, prepare the Greek Yogurt Caesar Dressing. I use my food processor or Nutribullet for this. And I love using this anchovy paste because it adds that salty, savory flavor. I’d say don’t skip it, but I know a lot of you make dressing without it all the time!
Once the dressing is ready, make some toasted golden breadcrumbs. These are probably the second most made things in my kitchen. I wear them on EVERYTHING. Salads, pasta, everything. I like to use Italian-spiced breadcrumbs, some butter, and maybe a clove of minced garlic. Cook in a pan until golden brown and toasted and crispy.
Be sure to shave some parmesan cheese. Also have finely grated parmesan ready. Basically, get all the parmesan out of the fridge.
Time to combine! You can serve this warm or cold. The broccoli will cool quickly. So unless you’re making it just for yourself, it cools to room temperature and that’s fine. It’s still super tasty.
I drizzle the dressing over the broccoli, sprinkle with the shaved Parmesan, crunchy breadcrumbs and finely grated Parmesan. A pinch of crushed red pepper can’t hurt either, but that’s up to you.
See? Could NOT be easier. This is an appetizer or side dish answer, but I would eat this as a main as well. Give me some sourdough bread and I can get started. My kind of food.
Seriously, my 17-year-old self can’t believe it either.
Roasted Broccoli Caesar Salad
Roasted Broccoli Caesar Salad
This Broccoli Caesar Salad is such a delicious twist on Caesar! Roasted broccoli drizzled with a homemade Greek yogurt Caesar dressing, toasted golden breadcrumbs and lots of parmesan. The most delicious bowl ever!
- 4 to 5 cups broccoli florets
- olive oil spray or light drizzle, to fry
- kosher salt and pepper
- 1 tablespoon unsalted butter
- ½ Cup seasoned panko breadcrumbs
- grated parmesan, to top
- finely grated parmesan, to top
Caesar dressing with Greek yogurt
- 4 Garlic cloves, chopped
- 3 tablespoon greek yogurt
- 2 tablespoon parmesan cheese
- 1 tablespoon Dijon mustard
- 2 teaspoon red wine vinegar
- 1 teaspoon anchovy paste
- 1/4 teaspoon Salt
- 1/4 teaspoon pepper
- 1/2 Lemon, juiced
- 1/3 Cup olive oil
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Preheat the oven to 425 degrees F. Arrange the florets on a baking sheet and drizzle (or drizzle very lightly) with olive oil. Sprinkle everything with a pinch of salt and pepper.
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Roast for 15 to 20 minutes or longer if you have large florets. You can make this as charred and toasted as you like!
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While the broccoli is roasting, prepare the breadcrumbs and dressing. For the breadcrumbs, heat the butter in a small skillet over medium-high heat. Add the breadcrumbs and stir to coat with the butter. Roast for 2 to 3 minutes until golden and crispy. Turn off the heater.
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To make the dressing, place the garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, salt and pepper in a food processor and puree. With the mixer still on, drizzle in the olive oil until a creamy dressing forms. (This will probably make more dressing than needed, but you can store it covered in the fridge for about 3 to 4 days, stirring well before using.)
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To assemble, place the roasted broccoli in a large bowl or plate. Drizzle with the dressing. Sprinkle with grated Parmesan, breadcrumbs and finely grated Parmesan. Serve with more dressing if desired.
Crunch, crunch!