Years ago before we went Gluten Free & Paleo, I would occasionally prepare cauliflower and broccoli with breadcrumbs and Parmesan. It would get all toasty and crunchy and the hubby really liked it. Today I was looking for a way to use up some broccoli that was nearing its deadline & wanted to make something that the hubby & kids would LOVE, instead of just eat because they know they need to.
I ended up with this Paleo/Primal version of that old favorite and it got an enthusiastic thumbs up from all my dinner companions. Even the really picky one ate some and said it wasn’t terrible. I did add some Parmesan cheese, but it could be left out and this dish would still be incredible. Adapt as you need to for you and your family!
The measurements for this recipe aren’t exact, so take a look at how much broccoli you have to roast and just get a good feel for how much olive oil & seasonings you need to sprinkle on. Switch up the seasonings and make it your own dish!
Nutty Broccoli
- 2 heads of broccoli, chopped into bite size pieces (or a couple bags of prepared broccoli)
- 2-3 Tbsp olive oil
- 1 tsp garlic powder
- 1 -2 Tbsp Penzey’s Italian Seasoning
- 2 pinches of sea salt
- 3-4 Tbsp of almond meal
- 3-4 Tbsp of Parmesan cheese
Directions:
- Preheat oven to 375 degrees.
- Line a baking sheet with aluminum foil for easy clean up. Rub with a teaspoon or so of olive oil to prevent sticking.
- Toss broccoli in a large bowl with olive oil to get the broccoli ready to “stick” to the seasonings.
- In a small bowl, mix garlic powder, Italian seasoning, salt, almond meal & Parmesan (if using).
- Toss mixture in with the broccoli and toss to coat evenly.
- Roast in the oven until broccoli has browned to your liking.
- Serve.
Variations:
- Leave out cheese entirely for a purely Paleo side dish that is delicious and crunchy!
- Switch out the Italian for taco or Greek seasoning.
- Possibly use cauliflower or Brussels Sprouts.
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