The objective of this study was to evaluate the impact of different drying methods and temperatures on the physicochemical properties of broccoli pomace. The broccoli juice by-product was subjected to contact-drying at temperatures of 40°C (with microwave assistance at 50 W), 60, and 80°C as well as freeze-drying at hotplate temperatures of 20, 40, and 60°C, and then ground into powders. The drying kinetics of the pomace was assessed, along with measurements of water activity, moisture content, grinding efficiency, and energy consumption of pulverizing. Additional evaluations included powder color coordinates, total polyphenol content (determined using Folin-Ciocalteu reagent), antioxidant activity (measured using DPPH and ABTS assays), and a phytochemical analysis using LC-MS/MS. The results indicated that lyophilized broccoli pomace exhibited superior grindability, compared to contact-dried broccoli pomace. The freeze-dried powders were significantly brighter and greener than those obtained through contact-drying. Contact-drying, including microwave-assisted drying, resulted in increased phenolic compound content and enhanced antiradical activity, in comparison to freeze-drying. The phytochemical analysis revealed the highest concentrations of quinic acid and fumaric acid, along with trace amounts of aconitic acid, protocatechuic acid, piceid, coumarin, and astragalin. Based on the antioxidant properties and total polyphenol content, contact drying at 80°C was identified as the optimal method for drying broccoli pomace.