Roasted Broccoli Caesar Salad.
This broccoli caesar salad is such a delicious spin on caesar! Roasted broccoli drizzled with a homemade greek yogurt caesar dressing, toasty golden bread crumbs and lots of parmesan cheese. Most delicious bowl ever!
This is going to be your new favorite way to eat broccoli.
I never thought I’d be saying “broccoli” and “favorite” in the same sentence, but here I am. And here I am drizzling mine in a greek yogurt dressing, topping it with lots of parmesan and crunchy golden breadcrumbs and eating the heck out of it.
And please don’t tell me it’s just because of the cheese. I’ll 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 often I make it. My roasted parmesan broccoli is my most made side dish by FAR. Everyone in the house loves it. It tastes amazing, goes with just about everything and if there happen to be any leftovers, they are excellent.
I wish I could tell you HOW I learned to love it, but the truth is that I just kept making it over and over and over. I talked about this in Everyday Dinners. Yes, the flavor combo in my parmesan roasted broccoli helped a lot. I liked eating broccoli that way, so I made it all the time which truly trained myself into liking broccoli. And now I like it almost *every* way.
I’m always looking for NEW ways to make the broccoli so we don’t burn out on it. And while this isn’t too different from our usual, doing a caesar spin on it is absolutely my new favorite thing.
Enter, my greek yogurt caesar dressing! It’s easy to make a batch and store it in the fridge. It’s so flavorful and you can use extras all week.
So hello, this is the easiest thing EVER. Here’s what you do.
Roast your broccoli! Okay, it doesn’t HAVE to be roasted. You can steam it or grill – whatever is easiest and whatever you love. I like to use some olive oil spray, salt and pepper. I roast for about 20 minutes or so at 425 degrees. Easy!
While it roasts, make the greek yogurt caesar dressing. I use my food processor or nutribullet for this. And I love to use this anchovy paste because it imparts the salty, savory flavor. I would say don’t skip it, but I know many of you make the dressing without it all the time!
Once the dressing it made, make some toasty, golden breadcrumbs. These are possibly the second most-made thing in my kitchen. I put them on EVERYTHING. Salads, pastas, just all the things. I like to use italian seasoned breadcrumbs, some butter and maybe a minced garlic clove. Cook in a pan, stirring until golden and toasty and crispy.
Shave some parmesan cheese, for sure. Also have finely grated parm ready to go. Basically, get all the parm out of the fridge.
Time to combine! You can serve this warm or cold. The broccoli cools down quickly so unless you’re making it for yourself only, it will cool to room temperature and that’s fine. It’s still super delicious.
I drizzle the broccoli with the dressing, top with the shaved parmesan, crispy bread crumbs and sprinkle on finely grated parmesan. A pinch of crushed red pepper doesn’t hurt either but that is up to you.
See? Could NOT be easier. This makes for an answer starter or side dish, but I would totally eat this as a main course too. Give me some sourdough bread and I am good to go. My kind of meal.
Seriously, my 17 year old self can’t believe it either.
Roasted Broccoli Caesar Salad
Roasted Broccoli Caesar Salad
- 4 to 5 cups broccoli florets
- olive oil spray or light drizzle, for roasting
- kosher salt and pepper
- 1 tablespoon unsalted butter
- ½ cup seasoned panko breadcrumbs
- shaved parmesan, for topping
- finely grated parmesan, for topping
greek yogurt caesar dressing
- 4 garlic cloves, minced
- 3 tablespoons greek yogurt
- 2 tablespoons parmesan cheese
- 1 tablespoon dijon mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon anchovy paste
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 lemon, juiced
- 1/3 cup olive oil
- Preheat the oven to 425 degrees F. Spread the florets out on a baking sheet and spray with olive oil (or do a very light drizzle). Sprinkle all over with a small pinch salt and pepper.
- Roast for 15 to 20 minutes, or longer if you have large florets. You can make this as charred and roasted as you’d like!
- While the broccoli roasts, make the bread crumbs and dressing. To make the breadcrumbs, heat the butter in a small skillet over medium heat. Add the breadcrumbs and stir to coat them in the butter. Toast for 2 to 3 minutes, until they are golden in color and crunchy. Turn off the heat.
- To make the dressing, add the garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, salt and pepper to a food processor and blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms. (This will probably make more dressing than needed, but you can store it sealed in the fridge for about 3 to 4 days and stir well before using.)
- To assemble, place the roasted broccoli in a large bowl or plate. Drizzle with the dressing. Top with the shaved parmesan, bread crumbs and finely grated parmesan. Serve with more dressing as desired.