We have many skills. Emulsifying egg yolks for a classic Caesar is not one of them. Enter: Jeanine Donofrio’s Broccoli Sheet Pan Caesar — no yolks required, and completely within our wheelhouse. From her new cookbook, Love & Lemons Pop of Flavor, the “totally not traditional” take features a capery “Caesar-ish” dressing that’s anchovy-free (purists, we won’t stop you from adding some). Plus, chickpeas and broccoli roast on a single sheet pan for maximum ease. But here’s the real revelation: Parm and panko breadcrumbs fill the pan’s empty areas, melting into golden cheese crisps you’ll want to devour straight from the oven (we would know). Serve it as a vegetarian main or pair with your favorite protein — and either way, a Diet Coke is nonnegotiable. It’s the law.
The Time Commitment: About 45 minutes.
Key Tips: For the crispiest chickpeas, make sure to dry them thoroughly after draining. And while the recipe calls for romaine, Donofrio says any crunchy lettuce or massaged kale works just as well.
Broccoli Sheet Pan Caesar with Caper
Caesar-ish Dressing
Caesar salad lovers, this recipe is for you! A Caesar-inspired sheet pan meal, it’s totally not traditional, but it still captures all the tangy, briny flavors that make the classic so craveable. You’ll toss fresh romaine and a creamy, caper-flecked dressing with roasted broccoli and chickpeas. The best part? Parmesan and panko roast alongside the chickpeas and broccoli in the oven, essentially forming Parmesan crisps as they bake.
Serves 2 to 4
Ingredients
1 1/2 cups cooked chickpeas, drained, rinsed, and patted dry
1 tablespoon capers
Sea salt
2 broccoli crowns (about 1 pound), cut into small florets
1/2 cup panko bread crumbs
1 1/2 teaspoons extra-virgin olive oil, plus more for drizzling
1 cup freshly grated Parmesan cheese
3 cups chopped romaine lettuce (about 3 large leaves)
Caper Caesar-ish Dressing
1/2 cup mayonnaise
3 tablespoons tahini
2 tablespoons fresh lemon juice
2 teaspoons caper brine
1 1/2 teaspoons capers, chopped
1 teaspoon Dijon mustard
1 garlic clove, grated
Freshly ground black pepper
Instructions:
Preheat the oven to 425°F and line a large baking sheet with parchment paper.
Place the chickpeas and capers on the baking sheet. Drizzle with olive oil, sprinkle lightly with salt, and toss to coat. Spread evenly on the baking sheet and roast for 5 minutes.
Place the broccoli in a large bowl. Drizzle with olive oil, sprinkle lightly with salt, and toss to coat. Arrange the broccoli florets evenly on the baking sheet, nestling them among the chickpeas.
Place the panko in the empty bowl and toss with the olive oil.
Sprinkle the Parmesan evenly over the baking sheet, topping the broccoli and chickpeas and filling in the empty areas among them. Sprinkle the panko evenly on top. Roast for 25 to 30 minutes, or until the broccoli is browned and the Parmesan and panko are golden brown and crisp.
Meanwhile, make the caper Caesar-ish dressing: In a medium bowl, stir together the mayonnaise, tahini, lemon juice, caper brine, capers, mustard, garlic, and several grinds of pepper. The dressing should have a creamy, drizzleable consistency. If it’s too thick, add water, 1/2 teaspoon at a time, as needed to loosen it.
Remove the baking sheet from the oven and add the lettuce. Toss, then drizzle generously with the dressing. Serve immediately with the remaining dressing on the side.
Gluten-free: Use gluten-free panko.
Other Takes: For more evidence that broccoli goes with everything, try…
Crispy Gnocchi With Sausage and Broccoli. We’ve said it before, but it bears repeating: Roasting gnocchi on a sheet pan > boiling gnocchi. Don’t believe us? Just look at the 15,000+ five-star ratings.
Broccoli-Cheddar Quinoa Salad. Crunchy apples, chewy dates, toasted almonds, and a sweet honey-mustard dressing make this a flavor and texture bomb of a salad — and it’s even better for lunch the next day.
Easy One Pot Broccoli Cheese Pesto Pasta. Loaded with store-bought pesto, hot sauce, and plenty of seasoning, this half-hour dinner is basically the Fancy Adult Version™ of mac and cheese.
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Reprinted from LOVE AND LEMONS POP OF FLAVOR: 100 Saucy, Spicy, Crunchy, Herby, Tangy Recipes for Craveable Everyday Cooking by Jeanine Donofrio, with permission from Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2026. Photography © by Eva Kolenko.