Cheesy Broccoli-Cauliflower Bites (V, GF)

Source: Eat Live Travel Write | Makes: ~20 | Time: 1 hr

Changes: made vegan and gluten fee

Ingredients

1 small head cauliflower, trimmed

1 small head broccoli, trimmed

3/4 cup aquafaba

2 cups shredded vegan cheddar

1/2 cup gluten-free panko breadcrumbs or 1/2 cup chickpea flour (I used 1/4 of each)

1 tsp each S&P

Vegan sour cream

Parsely

I also added an olive and zucchini salad

Instructions

Preheat the oven to 400˚F (200˚C). Line two baking trays with parchment paper.

Steam the broccoli and cauliflower florets for a couple of minutes until they are just starting to soften.

Allow to cool slightly then pulse the steamed vegetables a few times in a food processor fitted with the metal blade until it resembles large breadcrumbs/ rice. You should have around 4 heaping cups of processed vegetables.

Once pulsed place the vegetables in a large bowl. Add the aquafaba, cheese, breadcrumbs, salt and pepper to the vegetables and mix well to combine, using a wooden spoon or rubber spatula.

Using a 1/4 cup and packing the mixture in tightly, scoop out mounds of the mixture and place them about 1 inch (3 cm) apart on the baking trays.

Bake for 15 minutes, then remove the trays from the oven. Use an offset spatula to carefully flip the veggie cakes, flattening them slightly as you do.

Bake a further 15 minutes, until the veggie cakes are crispy and golden on both sides.

Remove from the oven and serve with toppings.