Ingredients:

  • 1 lb fresh broccoli florets, finely chopped
  • 1 tsp sea salt
  • 1 cup extra sharp cheddar cheese, freshly grated and chilled
  • 1/2 cup panko breadcrumbs
  • 2 large eggs, lightly beaten
  • 2 cloves garlic, minced
  • 1/2 tsp onion powder
  • 1/4 tsp smoked paprika
  • 1/2 tsp black pepper, freshly cracked
  • 1/4 cup Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1 tsp sriracha

Instructions:

  1. Chop the 1 lb fresh broccoli florets into very fine, rice sized pieces using a knife or pulse in a food processor. Note: Consistency here ensures the bites stay together.
  2. Toss the chopped broccoli with 1 tsp sea salt in a large bowl and let it sit for 10 minutes until the greens look glossy and wet.
  3. Squeeze the broccoli firmly in a clean kitchen towel or cheesecloth to remove every drop of excess liquid.
  4. Combine the dry broccoli with 1 cup freshly grated cheddar, 1/2 cup panko, 2 minced garlic cloves, 1/2 tsp onion powder, 1/4 tsp smoked paprika, and 1/2 tsp black pepper.
  5. Fold in the 2 lightly beaten eggs until the mixture feels tacky and holds its shape when pressed.
  6. Scoop the mixture into 21 even balls and place them on a parchment lined baking sheet, pressing down slightly to create a flat bottom.
  7. Bake at 400°F for 15 minutes until the bottoms are dark golden and the cheese is sizzling. Note: The aroma will shift from raw garlic to toasted, nutty cheese.
  8. Whisk the 1/4 cup Greek yogurt, 1 tbsp lemon juice, and 1 tsp sriracha in a small bowl while the bites rest.
  9. Cool the bites on the pan for 5 minutes; this set time is crucial for the internal structure to firm up.
  10. Serve warm with the zesty yogurt dip for the ultimate comfort experience.