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Broccoli with Poppy Seed Sauce


"A delicious sauce that can be served directly on top of the cooked broccoli or cauliflower, or chilled and used as a vegetable dip. The only way my kids will eat broccoli or cauliflower!"
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20 m servings 189 cals
Original recipe yields 8 servings


  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 16.6 g
  • 25%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 222 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Melt butter in a saucepan over medium-high heat. Stir in onion, and cook until the onion has begun to turn golden brown, about 5 minutes. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6 minutes. Drain.
  2. When the onions have turned golden brown, remove the saucepan from the heat, and whisk in the sour cream, vinegar, sugar, poppy seeds, paprika, salt, and cayenne pepper. Place the cooked broccoli into a serving dish, and pour the sauce overtop. Sprinkle with chopped pecans to serve.

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Read all reviews 4
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We didn't really like this recipe as is.I really liked the idea of poppy seeds with broccoli, which was why I picked it. However, I couldn't really taste the poppy seeds and bf wnated to know i...

I printed this recipe two and a half years ago before any reviews were written, and I wish I had checked the reviews as I usually do before making something for the first time. The ingredient l...

It was okay, not the best. There was too much sour cream and paprika. If I try this again, I won't use so much.

Like many others this sounded great and didn't turn out that way. I used less sour cream and cut the thickness with 1/4 cup fat free italian dressing which helped.