How To Make The Best Broccoli For Kids
Ah, broccoli: the great gatekeeper and dipstick of the vegetable kingdom. Kids love it; kids hate it–often at the same time, and in very contradictory and confusing ways. Getting your child to eat it whole and willingly--and do so over the phases and stages of early childhood--is one of the great victories of dadhood.
Here’s one that’ll help you earn that trophy. The secret here appears so obvious, so dumb, it’s truly a wonder to me that I’m the first (that I know of) to suggest this: mayonnaise. Yes, mayo. But it’s not simply that, because heat–that is, how you cook it–gives it its superpowers. So while the recipe may say broil, what you’re basically doing is bruleeing the vegetable, giving the crown a crunchy and creamy texture that will be irresistible to your child, even avowed broccoli haters. A little time and patience are required for this one; skill is not. Give it a try.
- 1 crown broccoli
- mayonnaise
- Lemon
- Grated parmesan (optional)
- If using crowns and not pre-sliced broccoli florets, cut the head of broccoli into smaller but substantial pieces, cutting off most of the stalk.
- In a large but shallow container or tupperware, spread a generous amount of mayo across the bottom.
- Move a rack to the top latch in your oven. Select the Broil option–the High setting preferred–and allow time to heat up. Lightly grease a flat baking pan.
- Heat a medium-sized pot–use a large one if cooking several broccoli heads or crowns–with a quarter of a pot full of water. Once boiling, place cut broccoli into steamer basket and cover the pot; cook for roughly two minutes, or until the vegetable’s green color deepens but the stalk isn’t yet soft. (Note: you can cook directly in the water if you lack a steamer–you’ll leech out much of the nutrients in the process, mind you–but increase the water in the pot to roughly half of the pot, and decrease the cooking time to one minute.) Remove from heat, and either pour broccoli into a bowl filled with ice water, run cold water over it, or place in the freezer for a few minutes.
- Once the broccoli is cool enough to handle, toss it into the container with the mayo and coat the florets in the white stuff. Place pieces onto the baking pan, making sure they don’t touch.
- Place baking pan on the top rack, with the broccoli directly underneath the broiler. Cook until the top of floret is sizzling and a light toasty brown, roughly 6-8 minutes. Be sure and move and/or rotate the pan to ensure all the florets get browned but avoid getting burnt.
- Spritz each floret with lemon and any seasoning you or your child likes.
Cut any stems or stalks off so that the 80-90% of each floret is head with just a little stem; if pieces are still too large, cut the florets vertically so that your child can grab, chew, and swallow individual ‘trees’. Put a couple of pieces on your child’s plate and see how they react; add a little parmesan or other cheese if they need further encouragement.
Same concept, different execution: par-cook the broccoli as described above; once cool, use the bottom of a glass or dish to smash each floret flat. Lightly coat both sides of the floret in oil, then toss in a mix of breadcrumbs and grated parmesan; cook in an air fryer at 390 for ten minutes, then flip and cook for another 5-10 minutes, until a browned crust has formed around the florets.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
