Wondering what to do with leftover broccoli and cauliflower? These cheesy broccoli cauliflower bites are one of my favorite ways to use cooked vegetables.
These broccoli and cauliflower bites are made with broccoli, cauliflower, almonds, breadcrumbs, Gouda, and Parmesan, and they turn golden and crispy in the oven.
Featured comment from Wendy: THESE ARE DELISH! Enough said, thank you for this recipe.
I often make them when I have leftover steamed vegetables in the fridge, especially after making a big batch of broccoli or cauliflower for another meal. They are easy to serve for lunch, dinner, or as a snack with Yogurt Garlic Sauce, marinara sauce, or a simple salad.
The recipe also works very well with broccoli and cauliflower stems. I usually save them whenever I make salads or side dishes using only florets. The stems add lots of flavor and help reduce food waste. This Cream of Broccoli Soup with Coconut Milk can also be made with leftover broccoli stems.
And if you are more into meatballs today, check out this collection of Meatball Recipes.
Ingredients: 9 + salt & pepper | Prep Time: 30 minutes | Cook Time: 20 minutes | Servings: 20 balls | Difficulty: Easy
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Recipe ingredients
Vegetables: You will need about 4 cups of cooked broccoli and cauliflower, including stems if you have them. This is roughly ½ medium head of broccoli and ½ medium cauliflower.
You can use:
- leftover cooked vegetables
- steamed vegetables
- frozen broccoli and cauliflower, thawed and drained well
Cheese: I usually make these broccoli cauliflower bites with Gouda and Parmesan. Cheddar works very well, too. Freshly grated cheese gives the best flavor.
Check out these Baked Cauliflower and Potato Patties, too.
Breadcrumbs and almonds: Dry breadcrumbs help the mixture hold together, while ground almonds add texture and flavor.
See the recipe card for full information on ingredients and quantities.
How to make broccoli and cauliflower bites?
- Cook or steam the broccoli and cauliflower until soft. Drain them very well and let them cool slightly.
- Finely chop the vegetables in the food processor or mash them with a fork. They should be finely chopped but not completely pureed.
- Place them in a bowl and add breadcrumbs, ground almonds, grated Gouda, Parmesan, garlic, eggs, herbs, salt, and pepper.
- Mix well.
- Shape about 20 small vegetable balls or patties, pressing them lightly so they hold together.
- Place them in a lightly oiled mini muffin tray or on a baking sheet. Bake until golden and heated through. These Chickpea Meatballs are also vegetarian and baked in a mini muffin tray.
Tips
Drain the vegetables very well so the mixture is not too soft.
Frozen vegetables work fine, but thaw and squeeze out excess moisture first.
You can shape them as small patties instead of balls.
The recipe is great for leftover cooked vegetables.
Storage
Refrigerator: Keep the broccoli cauliflower bites in an airtight container in the fridge for 3-4 days.
You can reheat them in the oven or air fryer until hot again.
You can also freeze them for up to 3 months.
How to serve?
These broccoli cauliflower meatballs are good both warm and cold.
Serve them with salad, roasted Potato Wedges with Sweet Chili Dip or Cast-Iron Potatoes, and Immersion Blender Mayonnaise.
I also like to slice them and serve them in wraps with lettuce, red onion, and sour cream.
Cheesy Broccoli and Cauliflower Bites
Ingredients
- ½ medium head broccoli about 9 oz/ 250 g
- ½ small head cauliflower about 250 g/ 9 oz/ 250 g, Note
- ¾ cup ground almonds
- ½ cup breadcrumbs
- ½ cup Parmesan grated, or vegetarian hard cheese
- ¼ cup Gouda or cheddar, grated
- 4 garlic cloves grated
- 2 tablespoons parsley chopped
- 2 eggs
- 1 teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 350°F/ 180°C.
- Cook vegetables: Divide the broccoli and the cauliflower into florets and chop their stems into small pieces. Steam the vegetables or cook them in a little water until soft. Drain very well and let cool down a little; the vegetables should not be as hot as to melt the cheese.½ medium head broccoli + ½ small head cauliflower
- Prepare vegetables: Measure about 4 cups of the mixed vegetables and place them in the food processor. Pulse until chopped and transfer to a medium bowl. You can also mash the vegetables with a fork. They should be finely chopped, but not turned into a puree.
- Make the mixture: Add the almonds, breadcrumbs, garlic, Parmesan, and Gouda or cheddar, the beaten eggs, chopped parsley, salt, and pepper. Mix well and form about 20 little balls. Squeeze them a little to make sure they hold their shape.¾ cup ground almonds + ½ cup breadcrumbs + ½ cup Parmesan +¼ cup Gouda +4 garlic cloves + 2 tablespoons parsley + 2 eggs + 1 teaspoon fine sea salt + ¼ teaspoon freshly ground black pepper
- Shape the bites: Brush a mini-muffin tray form with some olive oil and place the balls into the molds.
- Bake for about 20 minutes until golden and heated through. Loosen the edges with a knife if necessary and remove them from the pan. Serve hot or cold.
Notes
Nutrition
Carol Davidson says
Instead of using raw veg I use the veg "rice" much easier and a better consistency . ?
Nammi says
oooh I love these! I think my boys would love these as well. have a nice week
Kayleigh says
Great recipe but parmesan is a non vegetarian cheese, made with cow stomach so I used a veggie alternative! Thanks.
Adina says
Thank you, Kayleigh, I am glad you like it. Sorry about the Parmesan, I forget about it all the time. I will add about the veggie alternative.
Sharice says
I made these last night and they were so tasty! I didn't have enough parmesan, so most of the cheese I used was sharp cheddar cheese, but it was still really good. I am impressed! Even my 3-year old son loved them and wanted more!
Adina says
I am so happy to hear this, Sharice!!! I love to hear it when somebody tries and likes my recipes. 🙂
Adina says
I hope you do try them, I think you will both love them. 🙂
zerrin says
Adina, I am so tempted by these guys! Before reading the recipe, I thought you fried them but to my surprise, you baked them, which makes these even healthier. I'm so happy to discover a new way to cook cauliflower. Will try it soon for my vegetable hater husband.
Adina says
Thank you, Thao. 🙂
Thao @ In Good Flavor says
I love these vegetarian meatballs! Here's to another great recipe, Adina!
Adina says
Thank you, Brie. I hope your nephew will like them. 🙂
Brie @ ToasterOvenLove says
My previously veggie lovin nephew recently decided he's not a vegetables fan. I'm thinking a batch of these will change his tune, they look delicious! I agree with Chris, your pictures really sell them.
Angie@Angie's Recipes says
wow those vegetarian meatballs are so cool! I love that you baked those in mini muffin pan. Thanks for sharing, Adina.
Adina says
Thank you, Angie. I finally found some use for the mini muffin pan, I have it for over 2 years now and used it maybe 3 times. 🙂 I will use it more often now, it is perfect for this kind of little things.
Lisa says
Gracious. Those look delicious. I am going to make note of this and make it soon. I am especially smitten with baking them as opposed to frying.
Adina says
I would love to hear from you if you try them, Lisa. 🙂 And I love it too when I don't have to fry things.
Kate says
Oh my! Those sound so good and by the looks of them I wouldn't think my kids would be able to tell they aren't regular "meat" meatballs. I might just give them a go!
Adina says
I hope you do, they taste wonderful. Your children will recognize them not being meat but I think they will still like them. Mine did and I didn't feel it necessary to tell them that they are eating cauliflower and broccoli.
Adina says
Thank you, Chris. They taste even better than they look and that without being fried at all. I suppose the cheese does it. 🙂
Chris Scheuer says
They look amazing and if I hadn't seen them I would not have even given this recipe a second glance. Love your wrap too!