Broccoli (scientific name: Brassica oleracea var botrytis), a Brassicaceae plant family plant, is an important vegetable that is considered the highest nutritional value per edible unit weight.
Broccoli is a rich source of many nutrients, including fiber, vitamin C, vitamin K, iron, and potassium.
Broccoli is a great vegan protein and contains the wealthiest protein among other plants.
However, despite being a nutrient-dense food, Broccoli, may induce stomach pain, or people may have Broccoli intolerance.
Also, Broccoli has quite a strong flavor, which is why many people look for its substitute.
11 Best Substitutes for Broccoli
In this article, we have listed the best substitute for Broccoli.
Cauliflower ( Brassica oleracea in the genus Brassica) is in the Brassicaceae (or Mustard) family is a yearly plant that reproduces from seed.
The Cauliflower’s head is an edible white flesh called “curd,” which has a cheese curd-like appearance.
Cauliflower and Broccoli have similar head shape edible structure.
Cauliflower has a milder flavor and a minor green appearance than Broccoli.
Cauliflower also is similar to Broccoli in terms of form and structure.
Cauliflower possesses natural antioxidants and vitamins .
Cauliflower can be roasted, grilled, boiled, fried, steamed, pickled, or eaten raw.
Cauliflower is readily available at market and grocery shops. It is a low-calorie, gluten-free alternative to rice and flour.
With similar texture, taste, and nutrient value, Cauliflower works as the best substitute for Broccoli.
Cabbage (Brassica oleracea .), one of the essential vegetables globally, is grown on five continents and in more than 90 countries worldwide.
A rich source of vitamin C and high minerals and proteins, Cabbage is also the only vegetable that contains vitamin B12, essential to its well-functioning nervous system.
Cabbage is available various in color from green to red and purple, and its leaves can be smooth or crinkled.
Cabbage, similar to Broccoli, is known as a superfood due to its multivitamin properties and nutrients that aid digestion and reduce the risk of heart diseases.
Cabbage is versatile and can be cooked as a green vegetable, eaten raw, or preserved as sauerkraut or pickle.
Cabbage is excellent healthy food, and its inexpensiveness and easy availability make it a perfect substitute for Broccoli.
Kale belongs to the family Cruciferae (Brassicaceae).
There are known varieties of Kale; however, curly-leafed is for human consumption.
Kale can tolerate extreme temperatures such as low as minus 15 ˚C and sustain high temperatures, making them efficient for cooking.
Kale comprises vitamin C, provitamin A, and calcium.
Broccoli and Kale are similar in taste, texture, fragrance, and look.
Kale is its best in salads, soups, smoothies, sauteed, steamed, or pureed recipes.
Organic fresh Kale is most closely resembles Broccoli.
Kale is even tolerant to frost and cold weather, making it available and optional throughout the year. Low temperatures help Kale and other cruciferous vegetables to convert their starch molecules into sugar, resulting in a sweeter, less bitter flavor.
Bok choy is another cruciferous green vegetable that is a member of the Brassica family.
Bok choy is more commonly known as pak choi or Chinese Cabbage.
It is a type of white Cabbage that is not quite famous in the US yet, but it is traditionally a Chinese cuisine for thousands of years.
Bok choy is rich in its nutritional value.
Bok choy is different in shape and size, but both belong to the same plant family.
Bok choy is variedly used raw in salads, while its large green and thick leaves are ideal for soups.
Bok choy similar use and fragrance, along with being exceptionally crunchy and delicious, bok choy makes an excellent substitute for Broccoli. Bok choy is often available in Asian grocery shops.
Brussels sprouts look like miniature cabbages that are grown in Brassica, in which its edible part of the plant is the swollen axillary buds known as “sprouts” or “buttons.”
Brussel sprouts store nutrients like vitamin C and K and omega 3.
Brussel sprouts are renowned for being low in carbs and fats, making them a healthy substitute for Broccoli.
Raw Brussel sprouts taste similar to Cabbage but possess a strong flavor, while cooked Brussel sprouts are identical to Broccoli in their bitter taste.
Brussel sprouts are available in all forms, such as frozen, canned, or pickled, and are used famously in place of Broccoli, in salads, pickles, side dishes, or even pasta.
Brussels sprouts are available in 100 varieties, but all their varieties taste the same, making them easily accessible in every market or store.
Brussels sprouts are a brilliant substitute for raw Broccoli while they are the same with essential broccoli dishes – shave the sprouts as finely as possible.
Turnip greens are from the Cruciferous vegetable family, including Broccoli, Cabbage, Cauliflower, Kale, Brussel sprouts, collard greens, and bok choy.
Turnip greens are the dark leafy green head of turnips.
Though often discarded, this plant’s greens are edible and utilized in many cuisines and can be used just like other lettuces and hearty leaves.
Turnip greens diet richest in nutrients compared to all greeny vegetables. This vegetable can help prevent diabetes, heart disease, Alzheimer’s, Parkinson’s, autoimmune diseases, and several cancer types.
These leafy can be eaten cooked or raw. However, the turnip greens’ flavor is relatively solid and fragrant, so their bitterness turned down when cooked with bacon.
Cooking them, especially with a little bit of bacon, helps to reduce some of their bitterness.
Turnip greens cooking turns them milder and softer. With powerful nutrients, packaging, and easy availability, Turnip greens make an excellent substitute for Broccoli.
Roasted brussels sprouts make a unique side dish when roasted with garlic and olive oil.
Collard greens are typical leafy vegetables that have huge leaves and strong stems.
Collard greens are heated, which makes them softer in texture and, in turn, reduces their flavor’s bitterness.
Collard greens belong to the same family as Kale, Cabbage, and turnip greens, making them similar in taste, shape, and texture.
They, in turn, allows similar cooking styles and similar treatment of dishes.
Collard greens are said to be a rich source of vitamin A content. They also make a great source of calcium that provides health support.
Collard greens are a superfood with distinctive broccoli-like characteristics.
They are versatile and used in cooking in stews, salads, pork, or bacon, making an excellent substitute for Broccoli.
Green beans are widely grown edible-podded legumes of the species Phaseolus vulgaris.
Green beans comprise fibers and vitamins, which make them a healthy substitute for Broccoli.
Green beans taste excellent when cooked. They make a perfect substitute for different vegetables, including Broccoli, okra, and cucumber, because of their qualities.
Green beans are mainly available in fresh and canned forms.
Real fresh green beans are firm in touch and easy to break.
Green beans are a staple food for many parts of the world.
They are an annual growing plant, making them accessible and easy to find on the market, making them an excellent substitute for Broccoli.
Baby Spinach Leaves
Baby spinach leaves are small spinach leaves (Spinacia oleracea) that harvest at the early stages of plant growth, ranging between 15 and 35 days after planting.
The smaller leaves are sweeter and succulent than mature spinach.
The baby spinach leaves are milder, which makes them similar to Broccoli in taste.
Due to their slight texture and size, Baby spinach leaves are relatively easy to cook but require thorough cleaning.
Baby spinach is generally needed in large quantity since they shrink after cooking.
Baby spinach leaves make a perfect raw substitute for Broccoli in salads.
With easy cooking, multiple uses, and a healthy nutrient diet, Baby spinach make an excellent substitute for Broccoli.
Swiss Chard, also known as silver Chard, seakale beet, silverbeet, spinach beet, and perpetual spinach, is commonly a leafy green plant from the Chenopodioideae family annual plant cultivated for its edible leaves.
Swiss Chard possesses crunchy stems that are red in general but can also be white or yellow.
Swiss Chard has various colors, from dark green to reddish-green.
It contains a solid earthy flavor that is slightly bitter, similar to beets and spinach.
Swiss Chard is wholly edible, from its leaves to its stem.
The stems require more cooking time than the leaves because the branch is rich in cellulose, which needs to soften for longer. The leaves, however, cook quickly.
Swiss Chard is rich in antioxidants and vitamins and makes an excellent nutrient-rich substitute.
Swiss Chard can be used in steamed, pureed, fried, pickled recipes or salads, with its variant nature. Its rich nutrient source makes it a perfect substitute for Broccoli.
Asparagus (Asparagus Officinalis) perennial plant of the family Liliaceae was traditionally known for its medicinal properties long before it was considered a food.
Asparagus comes in a range of colors, from green, white, and purple.
Asparagus possess low carbs and fats and are a storehouse of vitamins, minerals, and folates.
Asparagus is available in sizes thick or thin. Thick asparagus may possess a more robust quality. However, this is the only slight difference that counts no relevance during the cooking process, making them equal.
Asparagus is as rich in nutrients as Broccoli, with its uses in soups, pasta, salads, omelet, frittatas, and stir-fries. Asparagus makes an excellent substitute for Broccoli.
With thick, crisp stalks topped with rounded green florets, Broccoli is a cabbage family member. It possesses a grassy, earthy flavor that’s slightly bitter. Broccoli whole plant is edible.
Broccolini has a milder, sweet, earthy taste. Broccolini can be eaten raw, but Broccolini is best when cooked; it is versatile and can besautéed, steamed, roast.
Broccoli rabe and Broccoli arent relate to each other. It has a mellow flavor after it cooks, broccoli rabe has a bitter taste that’s also a bit earthy and nutty.
Broccoli is a superfood that is a calorie deficit, high in fiber and protein to keep you full. Cooks can efficiently utilize Broccoli about anything—stews, soups, and keto makeovers of your favorite foods like a casserole.
Broccoli is a great vegetable high in fiber, which aids in digestion, prevents constipation, maintains low blood sugar, and curbs overeating. There are, however, many substitutes available in place of Broccoli with similar nutritional value and taste. I hope this list helps find you your suitable replacement for Broccoli. Also, do share your experience and recipes in the comments section.