Broccoli cheddar bites
This is the single best broccoli dish I know, and that's great because while broccoli is a superfood, it doesn't always taste that way. These are kid-friendly with a bit of ketchup on the side. They reheat well and will keep in the fridge for a week. Note that I've given options below for a dairy-free and a vegan version. Also, I'm sure you could substitute the breadcrumbs for almond meal and make a paleo/gluten-free version, too, should you wish. Enjoy.
1 cup breadcrumbs
2 cups (packed) well-cooked broccoli, drained
2 eggs or 2 Tbsp flax meal 1 cup grated cheese or nutritional yeast
2 shallots, finely chopped
2 cloves garlic, peeled and minced
Salt and pepper to taste
Preheat your oven to 200 C/ 400 F. Line a baking tray with parchment paper and set aside.
If you're making breadcrumbs yourself, roughly chop the loaf first, then put those pieces in a food processor to blitz into smaller pieces. Slightly dried-out bread is ideal for this. Transfer the breadcrumbs to your mixing bowl, then add the broccoli to the food processor and pulse or blitz a little to get smaller crumbles of broccoli. Add the remaining ingredients and mix well, mashing it a little as you go.
Wet your hands. Shape the mixture into rounds, placing them on the baking tray as you go. I've made slightly larger ones to look like oversized meatballs, and I've also made them smaller to be more snackable. When done, bake for 25 minutes. They should be slightly brown on the outside.
Brilliant served warm or hot with a salad on the side.