As vegetables go, there’s little doubt that broccoli is up there with the best. Not only does it look awesome (it’s a mini tree, folks) but it’s also packed with health-boosting vitamins and minerals. Alongside its potential to reduce the risk of diseases such as cancer and type 2 diabetes, this amazing cruciferous vegetable could help to protect the lining of the small intestine. A new study by Penn State University shows that mice who were fed broccoli showed improved gut function and more balanced digestive enzymes, but researchers seem hopeful that it’s “likely humans, as well” might benefit).

So don’t relegate it to a side dish – these recipes show you how to make broccoli the star of the show. 

Spiced broccoli and pomegranate super bowl

“This broccoli dish is super quick and so delicious,” says nutritionist Hannah Hope. “Broccoli is one of the ultimate superfoods for your hormones; I’d love to suggest you eat it twice a day. This cruciferous powerhouse, apart from being full of vitamins and minerals, such as vitamin C, reduces inflammation and can help with blood sugar balance due to its fibre content. It also helps us to break down oestrogen, encouraging hormonal clearance and supporting hormonal balance.”

Ingredients

400g tenderstem broccoli

80g rocket

100g spinach

1 handful of torn mint leaves

3-4 tbsp pomegranate seeds

2 tbsp sesame seeds

For the dressing

1 tbsp coconut yoghurt

2 tbsp lemon juice

1 garlic clove – crushed

1 tsp dried thyme

1 tsp sumac

1 tsp cumin

3 tbsp tahini

3 tbsp water

Method

1. Steam the broccoli for three to four minutes, when cooked run under cold water to stop the broccoli form cooking any further.
2. Make the dressing by combining all the ingredients in a bowl and mixing together until smooth.
3. On a plate arrange the rocket and spinach, place the broccoli on top of this and scatter over the pomegranate and sesame seeds.
4. Spoon over the dressing and mint and season as required.

Creamy broccoli soup

Nutritionist Samantha Gold recommends this creamy broccoli soup and almond, broccoli and cabbage salad (below) as delicious ways to make the most of the vegetable. 

Ingredients

1 tsp avocado oil

½ chopped yellow onion 

2 minced garlic cloves

2 tbsps arrowroot powder

700ml chicken broth

235ml canned coconut milk (full fat)

1 head of broccoli, roughly chopped

32g nutritional yeast

¼ tsp sea salt

Method

1. In a large pot or Dutch oven over medium heat, add the avocado oil and then the onion. Cook for three to four minutes or until the onion becomes translucent. 
2. Add the garlic and cook for one minute. Add the arrowroot powder and chicken broth and whisk until no clumps remain.
3. Bring to a boil over medium heat, and then reduce to a simmer. 
4. Add the coconut milk, broccoli, nutritional yeast and salt and stir to combine. 
5. Cook for 10 minutes or until the broccoli is cooked through.
6. Using a handheld blender, blend the soup until smooth or until desired consistency is reached. 

Almond, broccoli and cabbage salad

Ingredients

1 small head of broccoli 

200g thinly sliced purple cabbage 

30g raisins

30g slivered almonds

30g chopped shallot 

75ml orange juice

1 tbsp miso paste

1 tbsp almond butter

1 tbsp avocado oil

Method 

1. Add the broccoli, cabbage, raisins, almonds, and half of the shallots together in a bowl.
2. In a separate bowl or cup, with an immersion blender, blend the orange juice, miso, almond butter, remaining shallots, and oil until smooth. You can also use a mini food processor or small blender.
3. Pour the dressing over the vegetables and toss to combine. 
4. Divide evenly between bowls.

Images: Getty; Hannah Hope