28+ Delicious Gluten-Free Broccoli Recipes for Every Meal

Broccoli is one of those vegetables that offers a fantastic combination of flavor, nutrition, and versatility.

Whether you’re looking for a light side dish, a hearty meal, or a healthy snack, broccoli can do it all.

If you follow a gluten-free lifestyle, you might often find yourself searching for new and exciting ways to incorporate this superfood into your meals.

Well, you’re in luck! We’ve compiled a collection of 28+ gluten-free broccoli recipes that are not only delicious but also easy to prepare.

From savory stir-fries and cheesy gratins to crispy bites and creamy soups, these recipes prove that gluten-free meals don’t have to be bland or boring.

Whether you’re new to the gluten-free diet or a seasoned pro, these creative broccoli-based dishes will keep you coming back for more.

So, let’s dive into the world of flavorful, healthy, and gluten-free broccoli recipes that will have everyone at your table asking for seconds!

28+ Delicious Gluten-Free Broccoli Recipes for Every Meal

Incorporating broccoli into your gluten-free meals has never been easier or more delicious.

With 28+ gluten-free broccoli recipes to choose from, you now have a variety of dishes that range from comforting classics to innovative creations.

Whether you’re in the mood for a light salad, a filling soup, or a savory main course, there’s a broccoli recipe here for every occasion.

These recipes not only cater to your gluten-free needs but also offer a nutrient-packed, flavorful way to enjoy one of the healthiest vegetables.

The best part? Each dish is designed to highlight the versatility of broccoli while ensuring you never feel deprived of delicious, satisfying food.

So, get ready to try these recipes and transform your meals with the goodness of broccoli — gluten-free and full of flavor!

Gluten-Free Garlic Roasted Broccoli

Roasting broccoli brings out its natural sweetness, and when combined with garlic and olive oil, it becomes a mouthwatering, nutritious side dish.

This recipe is simple and full of flavor, making it a perfect addition to any meal. Plus, it’s naturally gluten-free, so everyone can enjoy it without worry.

Ingredients:

• 1 large head of broccoli, cut into florets
• 3 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp lemon juice (optional)
• ¼ tsp red pepper flakes (optional)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Place the broccoli florets on a baking sheet and drizzle with olive oil.
3. Add minced garlic, salt, pepper, and red pepper flakes (if using), then toss everything together to coat the broccoli evenly.
4. Roast in the oven for 20-25 minutes, or until the edges of the broccoli are crispy and golden brown.
5. Once roasted, drizzle with lemon juice for an extra burst of flavor.
6. Serve immediately, and enjoy!

Roasting the broccoli enhances its flavor and gives it a crispy texture, making it a satisfying dish.

The garlic adds a savory punch, and the lemon juice brings freshness to balance the richness.

This recipe is quick, easy, and versatile. You can pair it with almost any main dish or enjoy it as a healthy snack.

It’s also a great way to encourage even the pickiest eaters to enjoy their vegetables!

Gluten-Free Broccoli Cheddar Soup

This comforting broccoli cheddar soup is a creamy, cheesy delight that’s gluten-free and packed with nutrients.

It’s the perfect bowl of warmth for chilly days or a satisfying lunch.

The smooth texture of the soup combined with the rich flavor of cheddar cheese creates a hearty dish that’s both filling and healthy.

Ingredients:

• 4 cups broccoli florets (fresh or frozen)
• 1 small onion, chopped
• 3 cups chicken or vegetable broth
• 2 cups milk (dairy or non-dairy)
• 2 cups shredded cheddar cheese (gluten-free)
• 2 tbsp butter
• 2 tbsp gluten-free flour (such as rice flour or cornstarch)
• Salt and pepper, to taste
• 1 tsp garlic powder

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook for about 3-4 minutes until softened.
2. Stir in the gluten-free flour and cook for another minute to form a roux.
3. Gradually add the broth while whisking to prevent lumps. Then, add the milk and bring to a simmer.
4. Add the broccoli florets, garlic powder, salt, and pepper. Simmer for 10-12 minutes, or until the broccoli is tender.
5. Once the broccoli is cooked, use an immersion blender to blend the soup until smooth (or blend in batches in a regular blender).
6. Return the soup to low heat and stir in the shredded cheddar cheese until it’s fully melted and the soup is creamy.
7. Adjust seasoning with more salt and pepper, if needed, and serve hot.

This gluten-free broccoli cheddar soup is rich and satisfying, making it an ideal comfort food for those who want something indulgent yet healthy.

The addition of the gluten-free flour helps thicken the soup without compromising its texture, and the melted cheddar provides a creamy richness.

This dish is perfect for any occasion, whether served as an appetizer, lunch, or cozy dinner.

The vibrant green of the broccoli gives the soup a fresh and appetizing appearance, while the smooth texture is sure to please everyone at the table.

Gluten-Free Broccoli and Quinoa Salad

This light yet filling broccoli and quinoa salad is packed with fresh ingredients and dressed in a tangy lemon vinaigrette.

It’s a great way to enjoy broccoli while adding the protein boost of quinoa.

This gluten-free salad is perfect for meal prep, making it a great option for a quick and nutritious lunch or a side dish for dinner.

Ingredients:

• 2 cups broccoli florets, steamed or blanched
• 1 cup cooked quinoa (cooled)
• ½ cup cherry tomatoes, halved
• ¼ cup red onion, finely chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper, to taste
• 2 tbsp chopped fresh parsley

Instructions:

1. In a large bowl, combine the cooked quinoa, steamed broccoli, cherry tomatoes, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
3. Pour the dressing over the quinoa and broccoli mixture, and toss everything until well-coated.
4. Garnish with chopped parsley and serve immediately, or refrigerate for later.

This gluten-free broccoli and quinoa salad is refreshing, light, and filled with nutrients.

The quinoa provides a source of plant-based protein, while the broccoli adds a crunchy texture and loads of vitamins.

The lemon dressing ties everything together with a tangy kick, and the cherry tomatoes offer a burst of sweetness.

Whether served as a side dish or as a main meal, this salad is a great way to enjoy a healthy, gluten-free option that’s both satisfying and flavorful.

It’s also perfect for meal prepping as it keeps well in the fridge for a few days, making it an easy go-to meal throughout the week.

Gluten-Free Broccoli and Almond Stir-Fry

This gluten-free broccoli and almond stir-fry is a quick, easy, and flavorful dish that’s packed with crunchy vegetables and protein-rich almonds.

The combination of fresh broccoli, almonds, and a light stir-fry sauce makes for a tasty and nutritious meal that can be enjoyed on its own or paired with rice or noodles for a complete dish.

Ingredients:

• 3 cups broccoli florets
• ½ cup sliced almonds
• 1 red bell pepper, sliced
• 2 tbsp olive oil or sesame oil
• 2 cloves garlic, minced
• 2 tbsp gluten-free soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey or maple syrup
• ¼ tsp crushed red pepper flakes (optional)
• Salt and pepper, to taste
• 1 tbsp sesame seeds (optional, for garnish)

Instructions:

1. Heat the olive oil or sesame oil in a large skillet or wok over medium heat. Add the sliced almonds and toast them for about 2-3 minutes until golden brown. Remove and set aside.
2. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
3. Add the broccoli florets and red bell pepper to the pan. Stir-fry for about 5-7 minutes, until the vegetables are tender but still crisp.
4. In a small bowl, whisk together the gluten-free soy sauce, rice vinegar, honey or maple syrup, and red pepper flakes (if using).
5. Pour the sauce over the vegetables and stir well to coat everything evenly. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
6. Add the toasted almonds and stir them into the stir-fry.
7. Season with salt and pepper to taste, and garnish with sesame seeds before serving.

This stir-fry is a perfect example of a simple, gluten-free meal that doesn’t compromise on flavor.

The almonds add a delightful crunch, while the soy sauce and honey provide a savory-sweet balance to the dish.

It’s a great way to enjoy the goodness of broccoli, and it pairs wonderfully with rice or quinoa.

The quick cooking method preserves the vibrant colors and nutrients of the vegetables, making it a healthy, satisfying choice for lunch or dinner.

Gluten-Free Broccoli Frittata

This gluten-free broccoli frittata is a wholesome, protein-packed dish that’s perfect for breakfast, brunch, or even dinner.

With a combination of fresh broccoli, eggs, and cheese, it’s both filling and nutritious. Plus, it’s easy to make, and you can customize it with additional vegetables or proteins as you like.

Ingredients:

• 1 cup broccoli florets, steamed or blanched
• 6 large eggs
• ½ cup shredded cheese (cheddar, mozzarella, or your favorite gluten-free cheese)
• 2 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh herbs (such as parsley or basil) for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in an oven-safe skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds.
3. Add the steamed or blanched broccoli to the skillet and stir to combine with the onions and garlic.
4. In a bowl, whisk the eggs with the shredded cheese, salt, and pepper.
5. Pour the egg mixture over the broccoli and onions in the skillet, making sure everything is evenly distributed.
6. Cook on the stove for 3-4 minutes until the edges begin to set. Then, transfer the skillet to the oven and bake for 10-12 minutes, or until the frittata is fully set and slightly golden on top.
7. Remove from the oven and let it cool slightly before slicing. Garnish with fresh herbs and serve.

This gluten-free frittata is a fantastic way to enjoy the goodness of broccoli in a savory, egg-based dish.

The eggs provide a rich and fluffy texture, while the cheese adds creaminess and flavor.

The combination of onions, garlic, and fresh herbs makes this frittata aromatic and satisfying.

It’s a versatile recipe that can be served hot or cold, making it perfect for meal prepping or enjoying as a leftover the next day.

Gluten-Free Broccoli and Sweet Potato Hash

This gluten-free broccoli and sweet potato hash is a hearty, flavorful dish that’s perfect for breakfast or brunch.

With roasted sweet potatoes, sautéed broccoli, and a touch of seasoning, it’s a nutritious and satisfying meal that’s naturally gluten-free.

The sweetness of the potatoes pairs beautifully with the earthiness of the broccoli, creating a well-balanced flavor profile.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 cups broccoli florets, chopped
• 1 small onion, diced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp cumin
• Salt and pepper, to taste
• 2 eggs (optional, for topping)
• Fresh cilantro, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the diced sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with smoked paprika, cumin, salt, and pepper. Toss to coat evenly.
2. Roast the sweet potatoes in the oven for 20-25 minutes, or until they are tender and slightly caramelized.
3. While the sweet potatoes are roasting, heat a little olive oil in a skillet over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
4. Add the chopped broccoli to the skillet and cook for an additional 5-7 minutes until the broccoli is tender.
5. Once the sweet potatoes are done roasting, add them to the skillet with the broccoli and onions. Stir to combine and cook for a few more minutes to allow the flavors to meld together.
6. If desired, top the hash with a fried egg for extra protein and richness. Garnish with fresh cilantro before serving.

This broccoli and sweet potato hash is a nutrient-dense dish that combines the sweetness of roasted sweet potatoes with the savory flavors of sautéed broccoli and onions.

It’s an excellent way to start your day with a healthy breakfast, or it can be served as a filling lunch or dinner.

Adding a fried egg on top makes it even more satisfying, and the smoky spices bring warmth and depth to the dish.

This recipe is a perfect choice for anyone looking for a delicious and gluten-free meal that’s both nourishing and full of flavor.

Gluten-Free Broccoli and Chickpea Curry

This gluten-free broccoli and chickpea curry is a comforting and flavorful dish that’s rich in protein and fiber.

The combination of tender broccoli, hearty chickpeas, and aromatic spices creates a hearty meal that’s perfect for a satisfying lunch or dinner.

Served with rice or gluten-free flatbread, it’s a nourishing and filling option for any occasion.

Ingredients:

• 3 cups broccoli florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 can (14 oz) diced tomatoes
• 1 cup coconut milk
• 2 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp cumin
• ½ tsp cinnamon
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes until softened.
2. Add the minced garlic and grated ginger, and cook for an additional minute until fragrant.
3. Stir in the curry powder, turmeric, cumin, and cinnamon, cooking for another minute to toast the spices.
4. Add the diced tomatoes, coconut milk, and chickpeas to the pot. Stir to combine, then bring the mixture to a simmer.
5. Add the broccoli florets and cook for 10-12 minutes until the broccoli is tender and the curry has thickened slightly.
6. Season with salt and pepper to taste.
7. Serve the curry hot, garnished with fresh cilantro, and enjoy with rice or gluten-free flatbread.

This gluten-free broccoli and chickpea curry is a fantastic way to enjoy a flavorful, plant-based dish that’s both comforting and healthy.

The creamy coconut milk adds richness, while the curry spices bring a wonderful warmth and complexity to the dish.

The chickpeas provide a hearty protein boost, making it a filling meal on its own.

The broccoli adds a nice crunch and a burst of nutrients, creating a perfectly balanced curry that’s sure to please everyone.

Gluten-Free Broccoli and Rice Casserole

This gluten-free broccoli and rice casserole is a comforting and hearty dish that makes a great side or main meal.

It combines tender broccoli, cooked rice, and a creamy, cheesy sauce that’s baked to perfection.

This dish is easy to prepare and can be customized with your favorite cheeses and seasonings for a delicious and satisfying meal.

Ingredients:

• 2 cups cooked rice (preferably brown rice or white rice)
• 3 cups broccoli florets, steamed or blanched
• 1 cup shredded cheddar cheese (gluten-free)
• 1 cup heavy cream or a dairy-free alternative
• ½ cup chicken or vegetable broth
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper, to taste
• ½ cup gluten-free breadcrumbs (optional, for topping)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a little olive oil or cooking spray.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds.
3. Stir in the heavy cream, chicken or vegetable broth, dried thyme, salt, and pepper. Bring the mixture to a simmer and cook for 2-3 minutes until slightly thickened.
4. In a large bowl, combine the cooked rice, steamed broccoli, and half of the shredded cheddar cheese.
5. Pour the cream mixture over the rice and broccoli, stirring to combine.
6. Transfer the mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining cheddar cheese over the top. If using, top with gluten-free breadcrumbs for added crunch.
7. Bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
8. Let it cool for a few minutes before serving.

This gluten-free broccoli and rice casserole is a comforting and creamy dish that’s perfect for family dinners or potlucks.

The creamy sauce binds the rice and broccoli together, while the melted cheese adds a rich and satisfying flavor.

The option to top with gluten-free breadcrumbs gives it an extra layer of texture and crunch.

This casserole is a great way to incorporate more vegetables into your meals, and it’s versatile enough to serve as a main dish or a side.

Gluten-Free Broccoli and Avocado Smoothie

For a refreshing and healthy twist, this gluten-free broccoli and avocado smoothie is packed with nutrients and flavor.

The combination of broccoli and avocado gives the smoothie a creamy texture, while adding a boost of vitamins, fiber, and healthy fats.

It’s a great way to start your day or enjoy as a mid-day snack.

Ingredients:

• 1 cup broccoli florets (steamed or raw)
• 1 ripe avocado, peeled and pitted
• 1 cup unsweetened almond milk or coconut water
• 1 banana, sliced
• 1 tbsp honey or maple syrup (optional)
• 1 tsp chia seeds or flax seeds (optional, for extra nutrition)
• Ice cubes (optional, for a colder smoothie)

Instructions:

1. Steam or blanch the broccoli florets until they are tender, then allow them to cool. If using raw broccoli, ensure it’s chopped into small pieces to blend more easily.
2. In a blender, combine the steamed broccoli, avocado, almond milk (or coconut water), banana, and honey or maple syrup if using.
3. Blend until smooth and creamy. If you prefer a colder smoothie, add ice cubes and blend again.
4. If desired, add chia seeds or flax seeds for added fiber and omega-3s.
5. Pour into a glass and enjoy immediately.

This gluten-free broccoli and avocado smoothie is a nutrient-packed drink that’s full of healthy fats, vitamins, and minerals.

The avocado gives the smoothie a creamy texture, while the broccoli adds a mild, earthy flavor that’s balanced by the sweetness of the banana and honey.

It’s a great option for anyone looking to incorporate more greens into their diet in a delicious, easy-to-drink form.

The smoothie is perfect for a quick breakfast or a post-workout snack that will leave you feeling energized and nourished.

Gluten-Free Broccoli and Feta Stuffed Chicken Breast

This gluten-free broccoli and feta stuffed chicken breast is a delicious and protein-packed meal that combines tender chicken with a flavorful filling.

The creamy feta cheese pairs perfectly with the fresh broccoli, creating a savory and satisfying dish. It’s easy to make and is sure to impress at any dinner gathering.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups broccoli florets, steamed and chopped
• 1 cup crumbled feta cheese (gluten-free)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a baking dish with a little olive oil or cooking spray.
2. In a medium skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the steamed and chopped broccoli to the skillet and cook for 2-3 minutes to combine with the garlic. Remove from heat and stir in the crumbled feta cheese. Season with salt and pepper to taste.
4. Using a sharp knife, carefully cut a pocket into each chicken breast. Stuff the chicken breasts with the broccoli and feta mixture, securing the edges with toothpicks if needed.
5. Sprinkle the chicken with dried oregano, paprika, salt, and pepper.
6. Heat a little olive oil in a skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side, until golden brown.
7. Transfer the chicken breasts to the prepared baking dish and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
8. Garnish with fresh parsley and serve immediately.

This gluten-free broccoli and feta stuffed chicken breast is a flavorful and filling meal that’s packed with protein and vegetables.

The chicken is juicy and tender, while the broccoli and feta filling adds a savory richness that elevates the dish.

It’s a great option for a weeknight dinner or special occasion meal. Serve it with a side of quinoa or a light salad for a balanced, satisfying meal.

Gluten-Free Broccoli and Sweet Corn Fritters

These gluten-free broccoli and sweet corn fritters are crispy on the outside and tender on the inside, offering a delicious combination of flavors.

The sweetness of the corn complements the savory broccoli, making these fritters an excellent appetizer or side dish. They’re easy to make and can be enjoyed hot or cold.

Ingredients:

• 2 cups broccoli florets, finely chopped
• 1 cup sweet corn kernels (fresh, frozen, or canned)
• 1 large egg
• ½ cup gluten-free flour (such as rice flour or chickpea flour)
• 2 tbsp grated Parmesan cheese (optional)
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• 2 tbsp olive oil (for frying)

Instructions:

1. In a large bowl, combine the chopped broccoli, sweet corn, egg, gluten-free flour, grated Parmesan cheese (if using), garlic powder, onion powder, salt, and pepper. Mix until the ingredients are evenly combined.
2. Heat the olive oil in a skillet over medium heat.
3. Scoop spoonfuls of the fritter mixture into the skillet, pressing them down gently with a spatula to form small patties.
4. Fry the fritters for 3-4 minutes on each side, until golden brown and crispy.
5. Remove the fritters from the skillet and place them on a paper towel-lined plate to drain excess oil.
6. Serve warm with a dipping sauce of your choice (such as yogurt, sour cream, or a tangy dipping sauce).

These gluten-free broccoli and sweet corn fritters are a delicious, crispy snack that’s perfect for any occasion.

The combination of broccoli and corn gives the fritters a sweet and savory flavor, while the crispy exterior provides a satisfying texture.

These fritters are great as a party appetizer, a side dish, or even a light lunch. Plus, they’re easy to customize by adding your favorite herbs or spices to the batter.

Gluten-Free Broccoli and Mushroom Quiche

This gluten-free broccoli and mushroom quiche is a savory, satisfying dish that’s perfect for breakfast, brunch, or a light dinner.

The combination of earthy mushrooms, tender broccoli, and creamy egg custard makes for a comforting and flavorful quiche.

It’s a great option for anyone looking for a gluten-free meal that’s also vegetarian.

Ingredients:

• 1 gluten-free pie crust (store-bought or homemade)
• 2 cups broccoli florets, steamed and chopped
• 1 cup mushrooms, sliced
• 1 small onion, chopped
• 4 large eggs
• 1 cup heavy cream or a dairy-free alternative
• 1 cup shredded cheddar cheese (gluten-free)
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 350°F (175°C). Place the gluten-free pie crust in a pie dish and set aside.
2. Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the sliced mushrooms and cook for an additional 5 minutes, until they release their moisture and become tender.
3. Stir in the steamed and chopped broccoli, dried thyme, salt, and pepper. Remove from heat and set aside.
4. In a bowl, whisk together the eggs and heavy cream until smooth. Stir in the shredded cheddar cheese.
5. Spread the broccoli and mushroom mixture evenly over the pie crust. Pour the egg mixture over the top, ensuring it covers all the ingredients.
6. Bake for 30-35 minutes, or until the quiche is set and lightly golden on top.
7. Let the quiche cool for a few minutes before slicing and serving.

This gluten-free broccoli and mushroom quiche is a comforting and flavorful dish that’s perfect for any meal of the day.

The combination of broccoli and mushrooms adds depth and earthiness to the quiche, while the eggs and cheese create a creamy, satisfying texture.

It’s a versatile recipe that can be made ahead of time and served warm or at room temperature, making it an ideal choice for brunch or meal prep.

Gluten-Free Broccoli and Potato Soup

This gluten-free broccoli and potato soup is a creamy and comforting dish that’s perfect for chilly days.

The combination of tender potatoes, fresh broccoli, and a creamy base creates a rich, hearty soup that’s both satisfying and nourishing.

It’s a wonderful gluten-free option for lunch or dinner, and it’s easy to make with simple ingredients.

Ingredients:

• 2 cups broccoli florets
• 3 medium potatoes, peeled and diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup milk (or a dairy-free alternative like almond milk)
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper, to taste
• 1 cup shredded cheddar cheese (optional, for topping)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until softened.
2. Add the diced potatoes to the pot and cook for 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 10-12 minutes, or until the potatoes are tender.
4. Add the broccoli florets and cook for an additional 5-7 minutes until the broccoli is tender.
5. Use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.
6. Stir in the milk and dried thyme, and season with salt and pepper to taste. Heat the soup over low heat for an additional 5 minutes, allowing the flavors to combine.
7. Serve the soup hot, garnished with shredded cheddar cheese if desired.

This gluten-free broccoli and potato soup is a creamy and comforting meal that’s perfect for cozy nights.

The potatoes provide a creamy texture without the need for flour or gluten, making it an excellent gluten-free choice.

The broccoli adds a burst of flavor and nutrients, while the cheese topping adds a savory richness.

This soup is easy to prepare and can be stored in the fridge for a few days, making it perfect for meal prep.

Gluten-Free Broccoli and Zucchini Noodles with Pesto

This gluten-free broccoli and zucchini noodles with pesto is a light, fresh, and vibrant dish that’s full of flavor.

The zucchini noodles, also known as “zoodles,” are a great gluten-free alternative to pasta, and the pesto sauce adds a burst of herbaceous, garlicky goodness.

It’s a healthy, low-carb meal that’s perfect for lunch or dinner.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 cups broccoli florets, steamed or blanched
• ½ cup homemade or store-bought pesto (make sure it’s gluten-free)
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp pine nuts (optional, for garnish)
• Fresh basil, for garnish
• Salt and pepper, to taste

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, stirring occasionally, until they’re tender but still firm.
2. Add the steamed or blanched broccoli florets to the skillet and toss them with the zucchini noodles.
3. Pour the pesto sauce over the noodles and broccoli, stirring to coat evenly. Cook for another 2-3 minutes until heated through.
4. Add lemon juice, salt, and pepper to taste.
5. Serve the dish garnished with pine nuts and fresh basil leaves.

This gluten-free broccoli and zucchini noodles with pesto is a light, nutritious, and flavorful meal that’s perfect for anyone looking to enjoy a gluten-free, low-carb dish.

The zucchini noodles are a great substitute for traditional pasta, and the pesto sauce brings a burst of fresh, herby flavor that pairs beautifully with the broccoli.

This dish is quick and easy to make, making it a great choice for a weeknight meal or a healthy lunch option.

Gluten-Free Broccoli and Cauliflower Gratin

This gluten-free broccoli and cauliflower gratin is a cheesy, creamy, and comforting side dish that’s perfect for any occasion.

The combination of tender broccoli and cauliflower is baked in a rich, cheesy sauce, then topped with a golden, crispy crust.

It’s a delicious and satisfying dish that everyone will enjoy, whether as a side or a main course.

Ingredients:

• 2 cups broccoli florets, steamed or blanched
• 2 cups cauliflower florets, steamed or blanched
• 1 ½ cups shredded cheddar cheese (gluten-free)
• ½ cup grated Parmesan cheese (gluten-free)
• 1 cup heavy cream or a dairy-free alternative
• 2 tbsp butter or olive oil
• 1 clove garlic, minced
• 1 tbsp gluten-free flour (such as rice flour or cornstarch)
• Salt and pepper, to taste
• ½ cup gluten-free breadcrumbs (optional, for topping)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a baking dish with butter or cooking spray.
2. In a saucepan, melt the butter or heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Stir in the gluten-free flour and cook for 1-2 minutes to form a roux.
4. Slowly add the heavy cream, whisking constantly to prevent lumps. Cook for 3-4 minutes until the sauce thickens.
5. Stir in the shredded cheddar cheese and grated Parmesan cheese, continuing to whisk until the cheese is melted and the sauce is smooth.
6. Season the sauce with salt and pepper to taste.
7. In the prepared baking dish, combine the steamed broccoli and cauliflower florets. Pour the cheese sauce over the vegetables, stirring gently to coat evenly.
8. If using, sprinkle gluten-free breadcrumbs on top for a crispy crust.
9. Bake for 20-25 minutes, or until the top is golden brown and bubbly.
10. Let it cool for a few minutes before serving.

This gluten-free broccoli and cauliflower gratin is the perfect indulgent side dish that pairs beautifully with roasted meats, grilled fish, or as a main course on its own.

The creamy cheese sauce envelops the broccoli and cauliflower, creating a rich and savory flavor.

The crispy breadcrumb topping adds a delightful crunch, making each bite even more satisfying. This gratin is sure to be a hit at family dinners, holiday meals, or any special occasion.

Gluten-Free Broccoli and Bell Pepper Stir-Fry

This gluten-free broccoli and bell pepper stir-fry is a vibrant, colorful, and healthy dish that can be enjoyed as a main or side dish.

With a medley of crisp broccoli, sweet bell peppers, and a savory gluten-free soy sauce, it’s a quick and delicious meal that’s packed with flavor.

You can add your favorite protein to make it even heartier, like chicken or tofu.

Ingredients:

• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 tbsp olive oil or sesame oil
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 3 tbsp gluten-free soy sauce or tamari
• 1 tbsp honey or maple syrup (optional for sweetness)
• 1 tsp rice vinegar (optional, for tanginess)
• 1 tsp sesame seeds (optional, for garnish)
• Green onions, chopped (optional, for garnish)

Instructions:

1. Heat the olive oil or sesame oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and grated ginger and sauté for 1 minute, until fragrant.
3. Add the broccoli florets and bell peppers to the skillet, stir-frying for 5-7 minutes, until the vegetables are tender but still crisp.
4. Stir in the gluten-free soy sauce, honey or maple syrup, and rice vinegar (if using). Continue to cook for another 1-2 minutes, allowing the sauce to coat the vegetables evenly.
5. Remove from heat and serve immediately, garnished with sesame seeds and chopped green onions.

This gluten-free broccoli and bell pepper stir-fry is a simple and flavorful dish that’s perfect for busy weeknights.

The combination of fresh vegetables and savory sauce makes for a satisfying meal that’s packed with nutrients.

It’s also versatile, so feel free to add other veggies like carrots or snap peas, or even a protein like shrimp or chicken.

It’s a great dish that can easily be customized to suit your tastes.

Gluten-Free Broccoli and Quinoa Salad

This gluten-free broccoli and quinoa salad is a nutrient-packed, light, and refreshing dish that’s perfect for a healthy lunch or a side salad at dinner.

With a tangy lemon dressing, the roasted broccoli and quinoa come together to create a satisfying, wholesome meal.

It’s great for meal prepping as it stores well and can be enjoyed cold or at room temperature.

Ingredients:

• 2 cups broccoli florets, roasted
• 1 cup quinoa, cooked
• ½ cup red onion, finely chopped
• ¼ cup dried cranberries
• ¼ cup pumpkin seeds
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 tsp honey or maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the broccoli florets on a baking sheet and drizzle with a little olive oil. Roast for 15-20 minutes, or until the broccoli is tender and slightly crispy at the edges.
2. While the broccoli roasts, cook the quinoa according to package instructions.
3. In a large bowl, combine the cooked quinoa, roasted broccoli, red onion, dried cranberries, and pumpkin seeds.
4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the dressing.
5. Pour the dressing over the salad and toss to combine. Taste and adjust seasoning as needed.
6. Serve the salad chilled or at room temperature.

This gluten-free broccoli and quinoa salad is a wholesome and satisfying dish, full of protein and fiber.

The roasted broccoli adds a depth of flavor, while the quinoa provides a nice texture.

The tangy lemon dressing ties everything together, and the addition of cranberries and pumpkin seeds gives it a sweet and crunchy contrast.

It’s the perfect dish to prepare ahead of time and enjoy throughout the week.

Gluten-Free Broccoli and Almond Butter Stir-Fry

This gluten-free broccoli and almond butter stir-fry is a creamy, savory dish that’s packed with protein and healthy fats.

The almond butter sauce creates a rich, nutty flavor that pairs wonderfully with the tender broccoli.

It’s an easy-to-make meal that’s both satisfying and nourishing, and it can be customized with other vegetables or proteins like chicken, tofu, or shrimp.

Ingredients:

• 3 cups broccoli florets
• 2 tbsp olive oil or coconut oil
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 3 tbsp almond butter
• 2 tbsp gluten-free soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tsp maple syrup or honey (optional for sweetness)
• 1 tbsp sesame oil (optional for extra flavor)
• 1 tsp sesame seeds (optional, for garnish)

Instructions:

1. Heat the olive oil or coconut oil in a large skillet or wok over medium heat. Add the garlic and sauté for 1 minute until fragrant.
2. Add the broccoli florets and sliced bell pepper to the skillet, stir-frying for 5-7 minutes, until the vegetables are tender yet crisp.
3. In a small bowl, whisk together the almond butter, gluten-free soy sauce, rice vinegar, maple syrup (if using), and sesame oil. Add a little water if the sauce is too thick.
4. Pour the almond butter sauce over the vegetables and toss to coat evenly. Stir-fry for another 2-3 minutes to heat the sauce through.
5. Garnish with sesame seeds and serve immediately.

This gluten-free broccoli and almond butter stir-fry is a creamy and flavorful dish that offers a delicious twist on your standard stir-fry.

The almond butter sauce gives the dish a nutty, rich flavor, while the broccoli and bell pepper provide a satisfying crunch.

It’s a great option for a quick weeknight dinner or meal prep, and it’s also easy to customize with other vegetables or proteins to suit your taste.

Gluten-Free Broccoli and Cheddar Stuffed Potatoes

These gluten-free broccoli and cheddar stuffed potatoes are a hearty and satisfying dish, perfect for a cozy meal.

The fluffy baked potatoes are stuffed with a creamy broccoli and cheddar filling that’s both rich and flavorful.

This dish is great as a main course or as a side dish to accompany your favorite proteins.

Ingredients:

• 4 large russet potatoes
• 2 cups broccoli florets, steamed and chopped
• 1 cup shredded cheddar cheese (gluten-free)
• ½ cup sour cream or Greek yogurt (optional for extra creaminess)
• 2 tbsp butter or olive oil
• 1 tbsp garlic powder
• Salt and pepper, to taste
• Fresh chives, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Pierce each potato a few times with a fork and bake for 45-60 minutes, or until the potatoes are soft and cooked through.
2. While the potatoes bake, steam the broccoli florets until tender, about 5-7 minutes. Chop the broccoli into small pieces.
3. Once the potatoes are baked and cool enough to handle, slice them in half lengthwise and scoop out the flesh, leaving a thin border around the edges.
4. In a bowl, combine the potato flesh, steamed broccoli, shredded cheddar cheese, sour cream (if using), butter, garlic powder, salt, and pepper. Mash everything together until smooth and creamy.
5. Spoon the mixture back into the potato skins, distributing it evenly.
6. Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
7. Garnish with chopped chives before serving.

These gluten-free broccoli and cheddar stuffed potatoes are a comfort food favorite, with a cheesy and creamy filling that’s packed with the goodness of broccoli.

The combination of the baked potato and the rich, cheesy filling creates a satisfying dish that’s perfect for any meal.

Serve them as a standalone dish for a light dinner or as a side to your favorite main course.

Gluten-Free Broccoli and Shrimp Stir-Fry

This gluten-free broccoli and shrimp stir-fry is a light, flavorful, and nutritious meal that’s perfect for a quick weeknight dinner.

The shrimp is cooked to perfection, and the broccoli adds a delicious crunch, all tossed together in a savory gluten-free soy sauce.

This dish is easy to prepare, making it an ideal option for busy nights.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups broccoli florets
• 2 tbsp olive oil or sesame oil
• 2 cloves garlic, minced
• 2 tbsp gluten-free soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tsp honey or maple syrup (optional for sweetness)
• 1 tsp grated ginger (optional for extra flavor)
• 1 tbsp sesame seeds (optional, for garnish)
• Green onions, chopped (optional, for garnish)

Instructions:

1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, until pink and cooked through. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the remaining oil. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the broccoli florets to the skillet and stir-fry for 5-7 minutes, until the broccoli is tender but still crisp.
4. In a small bowl, whisk together the gluten-free soy sauce, rice vinegar, honey (if using), and grated ginger. Pour the sauce over the broccoli and stir to combine.
5. Add the cooked shrimp back to the skillet and toss everything together to coat evenly in the sauce. Cook for an additional 2-3 minutes to heat everything through.
6. Garnish with sesame seeds and green onions before serving.

This gluten-free broccoli and shrimp stir-fry is a quick and healthy dish that’s bursting with flavor.

The shrimp is light and succulent, while the broccoli provides a satisfying crunch, all coated in a savory sauce.

It’s a perfect meal when you’re short on time but still want something delicious and nutritious. Serve it with rice or quinoa for a complete meal.

Gluten-Free Broccoli and Cheese Bites

These gluten-free broccoli and cheese bites are the perfect savory snack or appetizer.

Packed with nutritious broccoli and melted cheese, these crispy bites are easy to make and full of flavor.

Whether you’re looking for a light lunch or a fun party snack, these broccoli and cheese bites will surely be a hit!

Ingredients:

• 2 cups broccoli florets, steamed and chopped
• 1 cup shredded cheddar cheese (gluten-free)
• 1 large egg
• ½ cup gluten-free breadcrumbs
• 2 tbsp grated Parmesan cheese (optional)
• 1 tbsp garlic powder
• 1 tsp dried oregano
• Salt and pepper, to taste
• 2 tbsp olive oil (for frying)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the steamed and chopped broccoli, shredded cheddar cheese, egg, gluten-free breadcrumbs, Parmesan cheese (if using), garlic powder, oregano, salt, and pepper. Mix well to combine.
3. Scoop tablespoon-sized portions of the mixture and form into small balls or patties. Place them on the prepared baking sheet.
4. Heat the olive oil in a large skillet over medium-high heat. Once hot, fry the bites for 2-3 minutes on each side until golden and crispy.
5. Alternatively, for a healthier option, bake the bites in the preheated oven for 15-20 minutes, or until golden brown, flipping halfway through.
6. Serve warm with a dipping sauce of your choice, such as ranch dressing or marinara sauce.

These gluten-free broccoli and cheese bites are a cheesy, crispy, and delicious treat that’s easy to prepare and perfect for any occasion.

The broccoli adds a nutritious element, while the melted cheese gives these bites a rich, savory flavor.

Whether served as a snack or appetizer, they’re sure to please anyone looking for a tasty, gluten-free option.