Name: Warm Broccoli Caesar Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 large head of broccoli, cut into florets; 2 tbsp olive oil; Salt and black pepper (to taste); ½ cup Caesar dressing (store-bought or homemade); ¼ cup grated Parmesan cheese; 1 cup croutons (homemade or store-bought); 1 tsp lemon zest; 2 tbsp lemon juice; 1 tsp Dijon mustard (optional, for extra tang); 2 cloves garlic, minced; ½ tsp red pepper flakes (optional, for a little heat); 2 tbsp toasted pine nuts or almonds (optional, for crunch)

A delicious twist on the classic Caesar salad, this warm broccoli version brings a comforting and nutrient-packed variation to the table. The slightly roasted or steamed broccoli gives a rich, nutty flavor, perfectly complementing the creamy Caesar dressing. Topped with crispy croutons and parmesan, this salad is both hearty and satisfying—perfect as a side dish or a light meal.

Origin Warm Broccoli Caesar Salad

The traditional Caesar salad originated in Tijuana, Mexico, in the 1920s, created by chef Caesar Cardini. Over time, many variations have emerged, and replacing romaine lettuce with warm broccoli is a modern take that adds depth, flavor, and extra nutrition. This version is especially popular in contemporary American and European cuisine, where roasted vegetables have become a staple in salads.

What I Love About It:

I love how the warmth of the broccoli brings out its natural sweetness, making it blend seamlessly with the tangy, umami-rich Caesar dressing. The mix of textures—from the tender-crisp broccoli to the crunchy croutons and grated Parmesan—creates a satisfying bite every time. It’s a perfect balance of indulgent and healthy!

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Warm Broccoli Caesar Salad

Recipe by RecipeWikkiCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

875

kcal

Ingredients

1 large head of broccoli, cut into florets
2 tbsp olive oil
Salt and black pepper (to taste)
½ cup Caesar dressing (store-bought or homemade)
¼ cup grated Parmesan cheese
1 cup croutons (homemade or store-bought)
1 tsp lemon zest
2 tbsp lemon juice
1 tsp Dijon mustard (optional, for extra tang)
2 cloves garlic, minced
½ tsp red pepper flakes (optional, for a little heat)
2 tbsp toasted pine nuts or almonds (optional, for crunch)

Directions

Preheat your oven to 400°F (200°C).
Toss the broccoli florets with olive oil, salt, black pepper, and minced garlic.
Spread them on a baking sheet and roast for 15–20 minutes until slightly crispy and tender.
(Alternatively, you can steam the broccoli for a softer texture.)
In a bowl, whisk together Caesar dressing, lemon zest, lemon juice, Dijon mustard, and red pepper flakes.
Transfer the warm broccoli to a large bowl.
Drizzle the Caesar dressing over the top and toss to coat evenly.
Add in croutons and grated Parmesan cheese, mixing gently.
Sprinkle toasted pine nuts or almonds for an extra crunch.
Garnish with additional Parmesan and a squeeze of lemon juice.
Serve immediately while the broccoli is still warm.

Notes

Experiment with kale or roasted Brussels sprouts for additional greens.
If you prefer a vegetarian version, use a plant-based Caesar dressing and nutritional yeast instead of Parmesan.

Broccoli Dish