Ingredients
- 2 1/2 pounds broccoli florets (or two heads of broccoli cut into florets)
- 8 ounces Caesar salad dressing
- 1 1/2 tablespoons butter
- 2 garlic cloves (minced)
- 2 cups panko breadcrumbs
- 1 tablespoon lemon zest
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- Pinch of kosher salt
- 1 1/2 cups grated parmesan cheese (plus more as needed)
- Crispy chickpeas (optional)
Instructions
- Wash and dry the broccoli thoroughly. Cut the florets from the stems, making sure to remove as much of the stem as possible. The florets should be small.
- Place the broccoli in a large bowl and top with Caesar dressing. Toss to coat evenly.
- In a medium skillet over high heat, melt the butter. Add the minced garlic and cook for about 30 seconds. Stir in the panko breadcrumbs and lemon zest, mixing well. Cook for 1-2 minutes or until the breadcrumbs are golden and crispy.
- Remove the skillet from heat and stir in the garlic powder, onion powder, salt, and cayenne pepper (if using).
- Top the broccoli with the crispy garlic breadcrumbs and then sprinkle with grated parmesan cheese.
- Toss the salad to combine everything, and serve with extra grated cheese and crispy chickpeas, if desired.
Notes
- For extra flavor, you can add crispy chickpeas or roasted nuts as toppings.
- If you like more heat, increase the amount of cayenne pepper or add some red pepper flakes.
- This salad can be served immediately, or you can let it chill for a few minutes before serving for a cooler option.
- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Side Dish
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 3g
- Sodium: 400mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg
