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Ellen of Off-Script Recipes shares her Original Recipe for Panko-Crusted Broccoli
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Panko-Crusted Broccoli
Active Prep Time
15 mins
Cook/Set Time
20 mins
Total Time
35 mins
 
Primary Course: Side Dish
Primary Cuisine: American, Indian
Serves/Makes: 4
By: offscriptrecipes.com
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.