Stem to Floret Broccoli Nuggets

Ingredients

• 2 broccoli heads plus their stems (about 16 ounces), cut into 2-inch chunks
• 1 cup bread crumbs
• 1 cup cooked quinoa
• 3 eggs
• 1 cup shredded cheddar cheese
• ½ tsp salt
• ½ tsp pepper
• ½ tsp dried oregano
• ½ tsp garlic powder
• Olive oil for brushing

Directions

1. Preheat your oven to 375° F. Line a baking sheet with parchment paper.
2. Steam broccoli in a steaming basket over a pot of boiling water or in the microwave until tender, but not soft.
3. Transfer broccoli into a food processor and pulse until broccoli bits are slightly larger than grains of rice. Place broccoli bits in a large bowl.
4. Add bread crumbs, quinoa, eggs, cheese, and spices and stir to combine.
5. Using your hands, shape the mixture into 1.5-inch wide nuggets.
6. Arrange nuggets on parchment paper and brush with olive oil.
7. Bake for 10 minutes, flip, and bake for another 10-15 minutes, or until beginning to firm.

Recipe Notes and Variations

• For the sauce, we used this recipe for peach mustard sauce. But a honey barbecue ranch or classic ketchup would also be delicious with these Broccoli Nuggets. Or go full veg and make this vibrant Carrot Hummus.
• For the bread crumbs, we used a dry variety but panko, crushed stale crackers, or fresh bread crumbs would also be delicious. If making fresh bread crumbs, simply blitz stale or leftover bread in a food processor, spread a thin layer over a baking sheet and bake at 300ºF for 10 minutes or until your breadcrumbs are dry and lightly toasted. Let cool completely.

• The cheese really takes these nuggets to the next level. So if you want to make yours dairy-free we recommend using a substitute like Miyoko’s Cultured Vegan Cheddar  Cheese Shreds.