Parmesan Broccoli Bites
Parmesan Broccoli Bites
Author: Christine Burns Rudalevige
Recipe type: side dish
Almond flour (aka almond meal) makes the coating on these broccoli fries extra-crunchy and flavorful
Ingredients
- Olive oil or canola oil cooking spray
- 1 pound broccoli crowns, trimmed
- 2 tablespoons cornstarch
- 2 large eggs, beaten
- 1 tablespoon reduced-fat milk
- 1¼ cups almond flour or almond meal
- ⅔ cup grated Parmesan cheese
- ¾ teaspoon paprika
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper (optional)
Instructions
- Preheat oven to 425°F. Coat a large baking sheet with cooking spray.
- Cut broccoli into florets and peel the stems. Toss with cornstarch in a large bowl.
- Whisk eggs and milk in a shallow dish. Whisk almond flour (or meal), Parmesan, paprika, baking powder, salt, pepper and cayenne (if using) in another shallow dish.
- Dip a few pieces of broccoli at a time in the egg mixture, allowing excess to drip off, then dredge in the flour mixture, tapping off any excess.
- Transfer the broccoli to the prepared baking sheet. Generously coat with cooking spray.
- Bake the broccoli, without turning, until golden brown and tender-crisp, 25 to 30 minutes.
