This recipe was developed using cauliflower, but if you only have broccoli, that will work just as well! Also, if fresh is not available to you, use frozen!
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Tip: If you find yourself with excess fresh vegetables and want to preserve some for a later date, bring a large pot of water to a boil. Prep the vegetables into the shape you’d like to serve them in (in the case of cauliflower, into florets). Blanch the vegetables for about 3 minutes, or until crisp and tender. Drain thoroughly on a clean towel, then spread on a parchment lined sheet pan and freeze until firm. Transfer to a freezer safe bag, or container for storage.