Broccoli Bites (gluten free, vegetarian)
Makes 8 bites
I’m on a cruciferous veggie kick, so today’s recipe features broccoli. Broccoli is detoxifying, full of fiber and vitamins, and very low GI. I usually throw my broccoli in stir-fries and curries along with a bunch of other veggies, but this recipe really lets it be the star of the show!
1 head broccoli
1/2 cup shredded cheese (mozzarella, Parmesan, cheddar)
1 clove garlic, minced
1/2 cup almond flour
Seasonings of choice: Salt, pepper, Italian seasoning, etc.
Preheat oven to 400 degrees F/205 degrees C.
Remove the stem from the broccoli and separate the stalk into florets. Blanch the florets by placing them in boiling water for 1-2 minutes and then immediately rinsing in cold water. Drain. Chop finely or throw into the food processor. Either in a bowl or the food processor, add the remaining ingredients and mix well. Scoop the mixture into a greased muffin tin and bake for 25-35 minutes, until firm to the touch and starting to brown on top. Serve with your favorite sauce or dip, such as ajvar, ketchup, tzatziki, or hummus.