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Broccoli Nuggets

If you are one that tosses away your broccoli stems, then this post is for you!

Don't throw away your broccoli stems. They are delicious. These gems are overlooked and under-appreciated!

Broccoli is the veggie that's most eaten in households today because it's the one veggie our kids like the most.

It's over-priced (if you live in the Caribbean). It's priced by the weight and guess what, the weight is mainly made up from the STEM.

Many of us, chop the florets and throw the stem. But the stem is equally important, carrying the nutrients it brings.

Loaded with protein, thiamin, niacin, calcium, iron, selenium. It's a great source of vitamin A, C, B6, folate, magnesium, potassium, manganese and phosphorus.

There are so many ways you can use the broccoli stem.

You can shred it into your rice, spiralize it into noodles, blend it into hummus or pesto, add them to your broths or soups and even roast them into french fries.

Here I made Broccoli Nuggets.

Broccoli Nugget Recipe:

Broccoli Stems (peeled, sliced and pre-boiled)

Almond Flour (you can use any flour but I used almond flour making it keto-friendly)

Parmesan Cheese or Nutritional yeast

Salt and Black Pepper

Egg wash mixture


Do the same procedure as if you were making chicken nuggets.

Mix the almond flour about a cup with 1/4 cup Parmesan cheese/nutritional yeast.

Add the sea salt and black pepper to the flour mixture.

In another bowl crack the egg and do an egg wash.

Dip the pre-boiled broccoli cut into rounds (see above picture) into the egg wash and then coat it with the flour mixture.

Place it into the air fryer. You can also fry them, or oven bake if you don't have an air fryer.

Cook until golden brown.

Serve with a dip of your choice. Whether it's marinara or a garlic mayo like I did pictured above.


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