This roasted broccoli Caesar salad is a delightful twist on the classic. Tender roasted broccoli tossed with a creamy Greek yogurt Caesar dressing, topped with golden toasted breadcrumbs and plenty of Parmesan — a simple, satisfying bowl.
This might become your favorite way to enjoy broccoli.
I never expected to call broccoli a favorite, but here I am. Roasted florets get a bright, tangy Greek yogurt Caesar dressing, a shower of Parmesan and a crunchy breadcrumb finish. I’ll admit I often steal bites right off the pan before assembling — the roasted broccoli itself is irresistible.
Roasted broccoli is a staple in my kitchen. My Parmesan roasted broccoli is one of the most-requested side dishes at home because it’s easy, delicious and pairs with nearly anything. Repeatedly making it is how I learned to really like broccoli — and now I love it many ways, including this Caesar-style version.
To keep this veggie exciting, I experiment with new finishes and flavors. The Caesar spin — made lighter with Greek yogurt — is now a top pick. The dressing is versatile, easy to make and keeps in the fridge for several days so you can use it again on salads, bowls or roasted vegetables.
Here’s how simple it is: roast the broccoli (or steam/grill if you prefer), blend the dressing, toast some breadcrumbs until they’re golden, grab plenty of Parmesan, then combine. I roast florets at 425°F for about 20 minutes with a light drizzle or spray of olive oil and a pinch of salt and pepper. Roast until they develop charred edges if you like more depth of flavor.
The Greek yogurt Caesar dressing comes together in a food processor: garlic, yogurt, grated Parmesan, Dijon, red wine vinegar, anchovy paste for that classic umami (optional if you prefer to skip), lemon juice, salt and pepper. Stream in olive oil while blending until the dressing is silky. It may make a bit more dressing than you need for the dish — store any extra in the fridge and shake or stir before using again.
Breadcrumbs are fast to make: melt a bit of butter in a small skillet, add seasoned panko or breadcrumbs and stir until crisp and golden, then remove from heat. These add a wonderful crunch and are one of my most-used toppings in the kitchen.
Shave and grate plenty of Parmesan for two textures: wide shavings for visual appeal and finely grated for a salty finish. Assemble the salad warm or at room temperature — roasted broccoli cools quickly and tastes great either way.
To serve, place the roasted broccoli in a bowl, drizzle with the dressing, top with shaved Parmesan, sprinkle the toasted breadcrumbs and grate more Parmesan over everything. A pinch of crushed red pepper adds a hint of heat if you like.
This makes a lovely starter or side, and it’s hearty enough to serve as a main with crusty bread on the side. It’s bright, creamy and crunchy — and likely to convert anyone who thinks they don’t like broccoli.
Roasted Broccoli Caesar Salad
Roasted Broccoli Caesar Salad
Ingredients
- 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 grated Parmesan
- 1 tablespoon Dijon mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon anchovy paste
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 lemon, juiced
- 1/3 cup olive oil
Instructions
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Preheat the oven to 425°F. Spread broccoli florets on a baking sheet, spray or lightly drizzle with olive oil, and season with a pinch of salt and pepper.
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Roast for 15 to 20 minutes (longer for larger florets) until edges are nicely browned. Roast to your preferred level of char.
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While broccoli roasts, make the breadcrumbs and dressing. For breadcrumbs: melt butter in a small skillet over medium heat, add breadcrumbs and stir to coat. Toast 2 to 3 minutes until golden and crunchy, then remove from heat.
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For the dressing: add garlic, Greek yogurt, Parmesan, Dijon, red wine vinegar, anchovy paste, lemon juice, salt and pepper to a food processor and blend until smooth. With the processor running, stream in the olive oil until the dressing is creamy. Store leftovers refrigerated for 3 to 4 days.
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Assemble: place roasted broccoli in a bowl, drizzle with dressing, top with shaved Parmesan, toasted breadcrumbs and a dusting of finely grated Parmesan. Serve with extra dressing if desired.
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Crunch crunch!