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.

Ingredients

3 cups riced broccoli – I used three small heads for this recipe

1 egg

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

Directions

1. Heat oven to 425 degrees F. Line a large baking sheet with parchment paper.
2. 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.
3. Bake for 25 to 30 minutes just until the edges start to get brown and crunchy.
4. Cut into easy to handle sizes and serve with your favorite soup

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