Cheesy Broccoli and Cauliflower Bites

many broccoli and cauliflower balls sprinkled with mayo and served with lettuce and lemon wedges.

4.72 from 7 votes

Cheesy Broccoli and Cauliflower Bites

Wondering what to do with leftover broccoli and cauliflower? These cheesy broccoli cauliflower meatballs are one of my favorite ways to use cooked vegetables.

Prep Time30

Cook Time20

Total Time50

Course: Appetizer

Cuisine: American

Servings: balls

Calories: 77kcal

Author: Adina

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

US - EU

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

Vegetables: You should have 4 cups of steamed/cooked broccoli and cauliflower florets in the end.

Nutrition