Broccoli and Cauliflower Recipes: Healthy, Delicious, and Easy Meal Ideas

Broccoli and cauliflower are two of the most versatile vegetables you can bring into your kitchen. They are low in calories, high in fiber, and packed with vitamins like C and K, making them a smart choice for everyday meals.

What makes them even more appealing is how well they adapt to different cooking styles. From creamy bakes with cheese and eggs to light stir-fries with aromatic spices, these vegetables can be transformed into comforting mains or quick sides in very little time.

Whether you are looking for a healthy dinner option, a family-friendly casserole, or a vibrant dish to impress your guests, easy broccoli and cauliflower recipes offer plenty of variety. With the right techniques, they stay tender, flavorful, and deeply satisfying.

1. Creamy Egg and Cheese Bake

Ingredients
Cauliflower – 350 g
Broccoli – 350 g
Salt – to taste
Eggs – 4 pcs
Black pepper – to taste
Oregano – to taste
Heavy cream – 0.75 cup
Sweet pepper – 1 pc (sliced)
Cherry tomatoes – 100 g
Cheese – 200 g (grated)

Method

1. Boil cauliflower and broccoli in salted water for 3–5 minutes, drain well.
2. Beat eggs with cream, salt, pepper, and oregano.
3. Place vegetables, sliced sweet pepper, and cherry tomatoes in a baking dish.
4. Pour egg mixture over vegetables and bake at 180°C for 20 minutes.
5. Sprinkle grated cheese on top and bake for another 10 minutes until golden.

2. Egg White Bake with Herb Sauce

Ingredients
Cauliflower – 1 head
Broccoli – 1 head
Eggs – 6 pcs (whites only)
Salt – to taste
Black pepper – to taste
Green onions – chopped
Cheddar cheese – to taste (grated)

For Sauce
Mayonnaise – 2 tsp
Tomato paste – 1 tsp
Italian herbs – to taste

Method

1. Soak broccoli and cauliflower florets in hot water for 10 minutes, then drain.
2. Beat egg whites with salt and pepper until frothy.
3. Place vegetables and green onions in a baking dish, pour egg mixture on top.
4. Sprinkle with cheddar and bake at 180°C for 45 minutes.
5. Mix mayonnaise, tomato paste, and herbs for the sauce, serve alongside.

3. Indian Style Broccoli and Cauliflower Fry

Ingredients
Cauliflower – small florets
Broccoli – small florets
Ghee (or oil/butter) – 1 tbsp
Cumin seeds – 1 tsp
Turmeric powder – ½ tsp
Asafoetida (Hing) – ½ tsp (optional, can use garlic)
Salt – to taste
Water – splash
Green peas (frozen) – ¼ cup
Gram flour (Besan) – 1–2 tsp
Ground coriander – 1 tsp
Black peppercorns – 1 tsp (freshly crushed)
Lemon juice – to taste

Method

1. Heat ghee in a pan, add cumin seeds and let them splutter.
2. Add cauliflower, turmeric, hing/garlic, and salt. Stir, add a splash of water, cover for 5 minutes.
3. Add broccoli with a little more salt, cover and cook 3 minutes.
4. Add peas, gram flour, and coriander, cover again for 3 minutes on low heat.
5. Finish with crushed black pepper and lemon juice before serving.

4. Savory Vegetable Pie Style Bake

Ingredients
Broccoli – 500 g
Cauliflower – 500 g
Leek or onion – 1 pc (chopped)
Carrot – 1 pc (sliced)
Garlic – 1 clove (minced)
Cherry tomatoes – 12 pcs
Eggs – 4 pcs
Milk – 1.5 glasses
Flour – 150 g
Olive oil – for cooking
Salt – to taste
Black pepper – to taste
Parsley – chopped
Scamorza cheese (or substitute) – 150 g

Method

1. Boil broccoli for 3 minutes and cauliflower for 5 minutes, drain.
2. Sauté leek/onion, carrot, and garlic in olive oil, season with salt and pepper.
3. Mix eggs, milk, flour, salt, pepper, and parsley into a smooth batter.
4. Place vegetables and cherry tomatoes in a baking dish, pour over batter.
5. Bake at 180°C for 30 minutes, then add cheese and bake another 10–15 minutes.

5. High Protein Cottage Cheese Bake

Ingredients
Cauliflower – 450 g
Broccoli – 450 g
Carrot – 1 pc (sliced)
Olive oil – drizzle
Eggs – 7 pcs
Salt – to taste
Black pepper – to taste
Parsley – chopped
Granular cottage cheese – 150 g
Heavy cream – 150 ml
Cherry tomatoes – 150 g

Method

1. Roast cauliflower, broccoli, and carrot with olive oil at 200°C for 15 minutes.
2. Beat eggs with cottage cheese, cream, salt, pepper, and parsley.
3. Place roasted vegetables and cherry tomatoes in a baking dish.
4. Pour egg mixture over and bake at 200°C for 30 minutes.

6. Pumpkin and Mozzarella Bake

Ingredients
Eggs – 6 pcs
Milk – 240 ml
Flour – 150 g
Salt – to taste
Black pepper – to taste
Oregano – to taste
Paprika – to taste
Broccoli – 300 g (florets)
Cauliflower – 300 g (florets)
Pumpkin – 250 g (cubed)
Olive oil – for cooking
Red onions – 2 pcs (sliced)
Tomato – 1 pc (about 4 oz, chopped)
Mozzarella – 200 g

Method

1. Boil broccoli and cauliflower in salted water for 2–3 minutes, drain.
2. Fry pumpkin cubes in olive oil with salt for 5 minutes. Add sliced onions and tomato.
3. Whisk eggs, milk, flour, salt, pepper, oregano, and paprika into a smooth batter.
4. Place vegetables in a baking dish, pour batter over.
5. Bake at 180°C for 10 minutes, add mozzarella, and bake another 10 minutes.

7. Classic Creamy Cheese Gratin

Ingredients
Cauliflower – cut into florets
Broccoli – cut into florets
Chicken stock – for blanching water
Butter – 2 tbsp
Flour – 2 tbsp
Cream – 1 cup
Water – as needed (to thin sauce)
Garlic herb seasoning – to taste
Black pepper – to taste
Cheddar cheese (white and yellow mix) – 200 g

Method

1. Blanch broccoli and cauliflower in boiling stock for 5 minutes, drain and steam dry.
2. Melt butter in a pot, stir in flour, cook gently. Add cream and water gradually, whisk until smooth.
3. Season with garlic herb mix and black pepper.
4. Stir in half of the cheese until melted.
5. Add vegetables, coat well, and transfer to a baking dish.
6. Sprinkle remaining cheese, bake at 180°C for 10 minutes, then broil for 2 minutes.

8. Spanish Style Vegetable Casserole

Ingredients
Eggs – 4 pcs
Salt – to taste
Vegetable oil – 4 tbsp
Milk – 1.5 cups (370 ml) + 2 tbsp (for boiling)
Flour – 1 cup
Parsley – chopped
Broccoli – cut into pieces
Cauliflower – cut into pieces
Onion – 1 pc (finely chopped)
Carrot – 1 pc (sliced)
Garlic – 2 cloves (1 for veggies, 1 for sauce)
Bell pepper – 1 pc (finely chopped)
Cherry tomatoes – handful
Mozzarella – 100 g
Olive oil – for cooking
Sour cream – 2 tbsp
Mayonnaise – 2 tbsp
Dill – chopped

Method

1. Beat eggs with salt, oil, milk, flour, and parsley into a smooth batter, let rest 10 minutes.
2. Boil broccoli and cauliflower in salted water with 2 tbsp milk for 5 minutes each, drain.
3. Sauté onion in olive oil until soft, add carrot and garlic, cook 5 minutes.
4. Add bell pepper, then combine all vegetables with cherry tomatoes in a baking dish.
5. Pour batter over vegetables, sprinkle with mozzarella.
6. Bake at 180°C for 40 minutes until golden brown.
7. Mix sour cream, mayonnaise, dill, and garlic into a sauce, serve with casserole.