Crispy Broccoli and Cheese Bites
Golden, cheesy, and packed with nutritious broccoli, these easy-to-make bites are a healthy snack or appetizer. Gluten-free, high in fiber, and rich in protein, they are perfect for quick meals, lunchboxes, or meal prep.
Equipment
- 1 large baking tray
- Parchment paper (for lining)
- 1 Food processor
- Measuring Cups and Spoons
- Cheese grater
- Mixing bowl (optional)
- Spatula or spoon
Ingredients
- 2 cups broccoli steamed and drained
- 2 large eggs
- ½ cup flaxseed ground (or substitute with almond flour, oat flour, or breadcrumbs)
- ½ cup nutritional yeast or substitute with ¼ cup parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ cup shallot diced (about 1 medium shallot)
- 1½ cups shredded cheese divided (mix of cheddar and parmesan recommended)
Instructions
- Preheat Oven and Prepare Baking Sheet: Begin by setting your oven to 375°F (190°C) to ensure it reaches the perfect temperature while you prepare the batter. Line a large baking tray with parchment paper. This will prevent the bites from sticking and make cleanup effortless. Make sure the parchment paper is flat, with no folds or wrinkles, to allow even baking.
- Steam and Drain Broccoli: Take 2 cups of fresh broccoli florets and steam them until tender, about 5–7 minutes. Be careful not to overcook, as overly soft broccoli can make the batter too watery. Once steamed, place the broccoli on a plate or a cheesecloth and gently squeeze out any excess moisture. Removing the water ensures the bites hold their shape and bake to a firm, golden finish.
- Prep Shallots and Cheese: Peel and dice half a cup of shallots, roughly the size of small peas. The shallots will add subtle sweetness and depth of flavor. Next, shred 1½ cups of cheese. For a rich taste, mix cheddar and parmesan in equal parts. Set aside ¼ cup of the cheese to sprinkle on top of the bites later for a crispy, golden finish.
- Combine Ingredients in Food Processor: In a food processor, add the drained broccoli, 2 eggs, ½ cup of ground flaxseed, ½ cup nutritional yeast, and all seasonings: ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon salt, and ½ teaspoon black pepper. Add the diced shallots and 1¼ cups of shredded cheese. Blend everything until the mixture is smooth and uniform, scraping down the sides if necessary. The batter should be sticky but cohesive, ready to hold its shape on the baking tray.
- Shape the Bites: Using a tablespoon, scoop generous portions of the batter and drop them onto the prepared baking sheet. Aim to keep each bite roughly the same size, about 1–1.5 inches in diameter, for even cooking. The batter is sticky, so wetting your spoon slightly or using a spatula can help release it cleanly. Space the bites at least 1 inch apart to allow heat circulation and even browning.
- Bake the Bites: Place the tray in the preheated oven and bake for 20–25 minutes. Halfway through baking, around 10–12 minutes, carefully flip each bite using a small spatula. Flipping ensures both sides become golden brown and slightly crisp. Keep an eye on them during the final 5 minutes, as this is the perfect moment to sprinkle the reserved ¼ cup of shredded cheese on top. This step adds a cheesy, bubbly crust that enhances both taste and presentation.
- Cool Before Serving: Once baked, remove the tray from the oven and allow the bites to cool for at least 5 minutes. Cooling helps them firm up, making them easier to handle. Serve warm for a gooey, cheesy experience or at room temperature for a snack that’s perfect to pack for later. These bites pair beautifully with dips such as Greek yogurt dill sauce, marinara, or even a simple spicy aioli.
- Optional Tips for Perfect Texture: If the batter appears too wet before baking, it may indicate the broccoli was overly moist. Simply add an extra tablespoon of ground flaxseed to absorb the excess water. For a slightly firmer bite, let the batter rest for 5 minutes before scooping. Frozen broccoli can be used, but ensure it is fully thawed and well-drained to avoid soggy bites.
Notes
- Ensure broccoli is well-drained: Excess water in steamed broccoli can make the batter too wet, resulting in softer bites. Squeeze gently with a cheesecloth or paper towel for best results.
- Cheese options: A mix of cheddar and parmesan works beautifully, but feel free to experiment with gouda, gruyere, or even a plant-based cheese for a vegan twist.
- Flaxseed alternatives: If you don’t have ground flaxseed, substitute with almond flour, oat flour, or breadcrumbs to maintain the binding properties. Nutritional yeast can be swapped with grated parmesan for extra flavor.
- Portion control: Using a tablespoon to scoop ensures uniform bite sizes, which promotes even baking.
- Optional flavor tweaks: Add herbs like thyme, rosemary, or chives to elevate the taste, or a pinch of cayenne for mild heat.
