Stem to Floret Broccoli Nuggets

Most folks prefer to eat only the broccoli florets. This leaves the leaves and their tough stems uneaten and set aside for the trash. But while a broccoli stem may not be much fun to eat raw, when mixed with the right ingredients and seasonings, and made tender and crispy in the oven, they become a nutritious and crave-able snack. Or let’s be honest, we would happily make these Broccoli Nuggets as a full meal. 

Makes 18-20 1.5-inch wide nuggets

Ingredients

• 2 broccoli heads plus their stems (about 16 ounces), cut into 2-inch chunks 
• 1 cup bread crumbs
• 1 cup cooked quinoa
• 3 eggs
• 1 cup shredded cheddar cheese
• ½ tsp salt
• ½ tsp pepper
• ½ tsp dried oregano
• ½ tsp garlic powder
• Olive oil for brushing

Directions

1. Preheat your oven to 375° F. Line a baking sheet with parchment paper.
2. Steam broccoli in a steaming basket over a pot of boiling water or in the microwave until tender, but not soft.
3. Transfer broccoli into a food processor and pulse until broccoli bits are slightly larger than grains of rice. Place broccoli bits in a large bowl.
4. Add bread crumbs, quinoa, eggs, cheese, and spices and stir to combine. 
5. Using your hands, shape the mixture into 1.5-inch wide nuggets. 
6. Arrange nuggets on parchment paper and brush with olive oil. 
7. Bake for 10 minutes, flip, and bake for another 10-15 minutes, or until beginning to firm. 

Recipe Notes and Variations

• For the sauce, we used this recipe for peach mustard sauce. But a honey barbecue ranch or classic ketchup would also be delicious with these Broccoli Nuggets. Or go full veg and make this vibrant Carrot Hummus.
• The cheese really takes these nuggets to the next level. So if you want to make yours dairy-free we recommend using a substitute like Miyoko’s Cultured Vegan Cheddar  Cheese Shreds.