Broccoli With Sun-Dried Tomatoes and Pine Nuts

READY IN: 25mins
Recipe by Dancer

You can also use 1 1/2 pounds cauliflower, separated into florets, in place of broccoli.

Top Review by JustJanS

This was tasty enough, but just not for us. It was such a strong flavoured sauce, there could have been anything beneath it. The brocolli was a bit lost. Another complaint was our sundried tomatoes re-hydrated themselves completely in the broth, so it was full of skins, I like a bit of chew in mine. Maybe it would be better just to scatter them over at the end.

Ingredients Nutrition


  1. Separate the broccoli into florets.
  2. Peel and slice the stems thinly.
  3. Fill a large stockpot with water and bring to a boil.
  4. Add the broccoli and blanch for about 2 minutes.
  5. Drain the broccoli and rinse with cold water, set aside.
  6. Heat the oil in a skillet over medium high heat.
  7. Add the red onion and saute for 5 minutes.
  8. Dice the sun dried tomatoes and add to the onion.
  9. Add the broth and bring to a boil.
  10. Lower the heat, cover and steam for 2 minutes.
  11. Add the lemon juice to the tomato mixture.
  12. Add the broccoli and stir well.
  13. Place the broccoli in a serving bowl, top with toasted pine nuts.

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