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Vegetables · Brassicas

Broccoli

Green brassica with tight clusters of florets on a thick stalk, steamed, roasted or stir-fried.

Also called: broccoli florets, brokoli, tenderstem

10 recipes with it

What it is

Broccoli is the immature flower head of a cabbage relative: dense, dark-green floret clusters on a thick, pale stalk. Tenderstem (broccolini) has long thin stems and small heads. The peeled stalk is sweet and edible. Cauliflower is a related white head; gai lan has more leaves and smaller buds.

Brassica oleracea (Italica group)

How it’s used

  • Steamed or blanched as a side
  • Roasted until charred at the edges
  • Stir-fried with garlic, ginger and soy
  • In soups, pasta and gratins

Characteristics

Taste
Grassy, slightly sweet and gently bitter.
Texture
Crunchy raw; tender-crisp when lightly cooked.
When cooked
Turns bright green when briefly cooked, then dull olive and sulphurous if overcooked.
Sold as
fresh, frozen
Cooking uses
Commonly cooked, Usually eaten raw, Suitable for boiling, Suitable for grilling

Kinds in our pantry

Storage

Refrigerated. Refrigerate loosely wrapped and use within a few days; yellowing florets mean it is past its best.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
34 kcal
Protein
2.82 g
Carbohydrate
6.64 g
Fat
0.37 g
Fibre
2.6 g
Sugars
1.7 g

USDA FoodData Central: Broccoli, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with broccoli

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