BROCCOLI CHEESE BITES
2 medium broccoli crowns (about 12 ounces), cut into medium florets and any excess stalks sliced 1/4-inch thick (about 4 heaping cups)
2 cloves garlic, lightly smashed
1 small scallion, thinly sliced (about 2 tablespoons)
1/4 cup fresh flat-leaf parsley leaves
1 large egg plus
1 large egg yolk
1/4 teaspoon cayenne pepper, optional
1 teaspoon paprika Kosher salt and freshly ground black pepper
3/4 cup It's All In The Mixx Bread Mix
1 cup finely shredded sharp Cheddar (about 3 1/2 ounces)
Nonstick extra-virgin olive oil cooking spray
Ranch Dipping Sauce:
- 1/2 cup sour cream
- 1/3 cup keto-friendly mayonnaise
- 2 tablespoons distilled white vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder Kosher salt and freshly ground black pepper
- 1 tablespoon fresh dill, finely chopped
- 1/4 cup fresh flat-leaf parsley leaves, finely
PREHEAT your oven to to 400 degrees F.
STEAM your broccoli until tender.
IN a food processor add broccoli.
ADD the scallion and parsley
PULSE until the broccoli mixture is the texture of rice. Transfer to the reserved bowl along with the whole egg, egg yolk, cayenne (if using), paprika, 1 1/2 teaspoons salt, a couple of grinds of black pepper, bread mix, and 3/4 cup of the Cheddar.
USE your hands to mix everything together until well combined.
SCOOP heaping tablespoons of the mixture onto the prepared baking sheet, spacing them evenly apart, for about 28 total. Spray the balls with the cooking spray and sprinkle the tops with the remaining 1 cup Cheddar, pressing it gently onto the tops to help it adhere.
SPOON the chicken mixture over the cornbread and top with the cheese.
BAKE in the oven until the bites are light golden brown and cooked through, about 25 minutes, rotating the baking sheet once halfway through the cooking time.