Recipes // Side Dishes // Broccoli, The New Bread Crumbs

Broccoli, The New Bread Crumbs


By Jessica Goldman Foung

When wanting to give your favorite gratin or casserole a little extra crunch, ditch the bread crumbs and grab a bushel of broccoli instead.


  • 1/4 cup finely chopped broccoli florets
  • Olive oil
  • Optional: 3 tablespoons walnuts, chopped; 1/4 cup Parmesan


  1. To make broccoli bread crumbs, finely dice the tops of the broccoli (saving the stems for slaw) until you have a 1/4 cup of "crumbs."
  2. Then, mix with a two tablespoons of olive oil and, if you like, you add three tablespoons of chopped walnuts (or toasted pumpkin seeds for those with nut allergies), and 1/4 cup of Parmesan (or two tablespoons of nutritional yeast).
  3. Then, about 10 minutes before your casserole or gratin is finished cooking, increase the heat to 400°F and sprinkle the broccoli bread crumb mixture on top.
  4. Cook until they become darker in color and crisp.
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