This recipe was a hit with my toddler and hubby. It goes great with tomato soup! This is so super easy, it’s keto friendly, vegetarian and keeps in the fridge for a few days afterwards.
3 cups riced broccoli – I used three small heads for this recipe
1 1/2 cup shredded Italian blend cheese – provolone, romano and parmesan (organic valley)
1 clove of garlic minced using a garlic press if you have one
1/2 tsp dried oregano
1 tsp dried parsley
1/2 tsp salt
- Heat oven to 425 degrees F. Line a large baking sheet with parchment paper.
- Combine all ingredients in a large bowl. Once combined, pile onto middle of parchment lined baking sheet and press into a flat round shape about 3/4 of an inch thick.
- Bake for 25 to 30 minutes just until the edges start to get brown and crunchy.
- Cut into easy to handle sizes and serve with your favorite soup
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