Panko-Crusted Broccoli Florets

For this recipe, I must give credit to chef and author, Meera Sodha. She makes a cream cheese and yogurt-glazed broccoli with Indian spices that gave me the confidence this inventive blend of flavors would work (and, boy, does it!). I use Neufchâtel cheese and milk for a lighter coating and elevate the crispiness with a panko crust. The end result is incredibly tasty and poppable!

Active Prep Time:

15 mins

Cook/Set Time:

20 mins

Total Time:

35 mins

Print

Primary Course: Side Dish

Primary Cuisine: American, Indian

Serves/Makes: 4

Ingredients

• 6 oz. Neufchâtel cheese (or cream cheese), softened
• 1/4 c. milk (low-fat or whole)
• 1/2 tsp. mild yellow curry powder
• 1/2 tsp. granulated garlic (coarse garlic powder)
• 1/4 tsp. fresh ground black pepper
• 1/4 tsp. ground turmeric
• 1.5 tsp. kosher or flake sea salt, divided
• 4-5 c. broccoli florets (from about 3 small heads of broccoli)
• 3/4 c. unseasoned panko bread crumbs

Instructions

One: Prepare the Coating:

1. Whisk together the first 6 ingredients and 3/4 tsp. salt in a large bowl.

Two: Add the Broccoli Florets and Panko:

1. Add the broccoli florets to the bowl and thoroughly coat with the Neufchâtel-spice mixture. Don't be afraid to use your hands to work the coating into each nook and cranny. Then add the panko bread crumbs and give the broccoli a quick toss to coat.

Three: Bake:

1. Spread the florets on a parchment or Silpat-lined baking sheet leaving a bit of room between each piece. Sprinkle the remaining kosher or flake sea salt over the broccoli and bake in a pre-heated 425° oven for 20-25 minutes or until lightly browned and crispy. Serve warm on a flat platter so that the florets maintain their crispiness.