Roasted Broccoli Caesar Salad

In this roasted broccoli Caesar salad, deeply caramelized broccoli florets are coated in a creamy homemade Caesar dressing and topped with crispy breadcrumbs and shaved Parmesan. The result is a warm, crunchy, and flavor-packed twist on the classic that holds up beautifully even after being dressed.

Give Your Broccoli A Little Pizzaz

A common vegetable at our house is roasted broccoli. I typically just toss the florets with olive oil, salt, and pepper, and it always tastes delicious. But ever since I tried a warm-ish roasted broccoli Caesar salad at a tapas bar, I haven’t been able to eat it any other way.

It’s a magnificent twist on the traditional Romaine Caesar salad and, though the concept is simple, the results are spectacular: deeply charred broccoli florets tossed in a Caesar dressing, then finished with crispy breadcrumbs and an extra shower of Parmesan. It’s crunchy, creamy, tangy, and packed with savory umami flavor. Best of all, it doesn’t go soggy like lettuce, so it holds up beautifully even after being dressed.

What I love most about this crave-worthy dish is that it doesn’t take long to throw together. While the broccoli roasts, you whisk together a 5-minute Caesar dressing that uses mayo instead of raw egg, making it extra creamy and perfect for coating every floret. And while there are anchovies in the dressing, I promise it won’t taste fishy. I also include a few substitutes if anchovies simply aren’t your thing.

My best tip for this dish is not to be shy about letting those broccoli florets get nicely charred. That’s what brings out the nutty, caramelized flavor in the broccoli. Once those frizzled edges are coated in the creamy, sharp dressing, it becomes a seriously delicious combination.

This salad pairs well with just about any entrée or protein, but it’s substantial enough to serve as a light main. I prefer it while it’s still slightly warm, though it’s just as good at room temperature or even chilled.

Key Ingredient Notes

Here’s some helpful kitchen notes on the ingredients you need to make this recipe. Full measurements are in the recipe card below.

• Broccoli: You’ll need 2 small heads of broccoli, or about 1 lb. of florets. I don’t recommend frozen broccoli for this salad, as it won’t crisp up properly.
• Mayo: Traditional Caesar dressing uses raw eggs, but here we use mayo to create a thicker, creamier dressing that coats the broccoli beautifully.
• Anchovies (or anchovy paste): For years I made Caesar dressing without anchovies—big mistake! Anchovies add savory, salty depth and umami without making the dressing taste fishy at all. If you need this dish to be vegetarian, use an extra teaspoon of vegan Worcestershire.
• Garlic: I like my Caesar dressings very garlicky, but half of a small grated garlic clove goes a long way here. If you don’t have a microplane to grate t the garlic, mince it with a pinch of salt and press it into a paste with your knife.

• Parmigiano Reggiano: We’re using Parmesan in both the dressing and as a topping. I highly recommend grating it yourself from a block rather than using pre-grated cheese for the best flavor.
• Panko: Toasted breadcrumbs aren’t essential, but if you love croutons in a traditional Caesar salad, you’ll love the crunchy topping here. I like to use panko because it toasts quickly and becomes deliciously crunchy and golden. For a gluten-free version, use gluten-free panko or omit it entirely.

How To Make Roasted Broccoli Caesar Salad

Roast Broccoli on a large rimmed baking sheet for about 20 minutes, or until crisp-tender, and slightly charred in spots.

Toast Panko in a skillet with a little olive oil, stirring constantly until golden, about 3 to 5 minutes.

Prepare Caesar Dressing by combining mayo, lemon juice, anchovies, dijon, salt and Worcestershire to a bowl; mix to combine. Add olive oil, whisking to combine, until smooth.

Step 5: Assemble salad by spreading some of the dressing on the bottom of a serving platter. Place the roasted broccoli florets on top and sprinkle with breadcrumbs and grated parmesan cheese.

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