Broccoli nuggets perfect for those who eat a plant-based vegan diet, are dairy-free, or simply love a healthier snack/side dish.
In this post-holiday detox phase I am trying to eat as much as possible plant based foods, giving my gut a bit of a break.
These crispy “cheesy” roasted broccoli nuggets are crazy addicting and really hit the spot when you’re jonesing for a nice charred crunch. I make them using nutritional yeast, which mimics the flavor of cheese without the need for actual dairy.
The almond flour not only add extra flavour but also helps creating a nice crust, turning “boring” broccoli into a tasty veggie side!
- 2 large crowns broccolichopped (about 6 to 8 cups)
- 4 Tbsp extra virgin olive oil
- 3 Tbsp almond flour
- 3 Tbsp nutritional yeast
- 1 tsp salt
- 1/2 tsp paprika
Chop your broccoli crowns into florets (or nuggets, as I like to call them) and spread them on a baking sheet. Drizzle with avocado oil, nutritional yeast, almond flour, sea salt, and paprika.
Use your hands to toss everything together until the broccoli is well-coated.
Bake on the center rack of the preheated oven 25 to 30 minutes, or until broccoli is golden-brown and crispy.