Bouchées croustillantes de brocoli au parmesan

Ingrédients

• 1 pound broccoli florets
• 3/4 cup mayonnaise (try my homemade recipe)
• 1 1/4 cup blanched almond flour (I use this brand)
• 1 cup finely grated parmesan cheese
• 1/2 teaspoon baking powder
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• Yum Yum Sauce, for serving
• Ranch Dressing, for serving
• Marinara Sauce, for serving

Préparation

1. 1

   Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.

2. 2

   Set up two shallow bowls. In one, place the mayonnaise, and in the other, whisk together the almond flour, parmesan cheese, baking powder, paprika, garlic powder, onion powder, salt, and pepper.

3. 3

   Coat each broccoli floret in the mayonnaise and then coat it in the breading. Line the coated florets in a single layer across the baking sheet. It may be necessary to use two baking sheets so as not to crowd the broccoli. If your tray is too crowded, the broccoli will end up steamed instead of crispy.

4. 4

   Bake for 25 to 30 minutes or until the breading is golden brown and crispy and the broccoli is crisp tender.