Broccoli Bites with Cashew Alfredo Dipping Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
Cashew Alfredo Dipping Sauce
  • 1 cup whole raw cashews
  • 1 cup (240 milliliters) unsweetened almond milk
  • 1 tablespoon (15 milliliters) fresh-squeezed lemon juice (about ½ lemon)
  • ¼ cup nutritional yeast
  • 2 cloves garlic, minced
  • ⅛ teaspoon ground nutmeg
  • ¼ teaspoon black pepper, finely ground
Broccoli Bites
  • 2 cups broccoli florets, diced
  • 1 can (15½ ounces) low-sodium chickpeas, drained
  • ¼cup, plus ⅓cup parsley, chopped
  • ¼ cup sweet onion, diced
  • 2 whole eggs
  • ¼ cup ground yellow cornmeal
  • 1 cup plum tomatoes, diced (about 3-4 tomatoes)
  • ¼ cup sundried tomatoes soaked in olive oil, diced
Instructions
  1. Make the cashew alfredo dipping sauce by placing cashews, almond milk, lemon juice, nutritional yeast, garlic, nutmeg and black pepper into a blender and puree until smooth. Use a spatula to scrape down the sides of the blender, pour mixture into a bowl, cover and refrigerate until ready to serve.
  2. Preheat oven to 350°F (177°C). Make broccoli bites by placing broccoli into blender or food processor and pulsing until fine. Transfer into a large bowl. Pour chickpeas into blender or food processor and pulse until almost smooth with a slightly chunky texture. Transfer chickpeas to the bowl with broccoli. Add ¼ cup parsley and onion to the bowl with broccoli and chickpeas. In a separate small bowl, whisk eggs until combined, then pour over the broccoli-chickpea mixture. With clean hands, knead the mixture until all ingredients are combined and moist.
  3. Sprinkle 1 tablespoon cornmeal over the mixture and knead until combined. Add another tablespoon and knead; repeat until all cornmeal is incorporated.
  4. Use a spoon to scoop about 3 tablespoons of the mixture, gently form a ball about 1½ inches in diameter and place onto a nonstick baking sheet. Repeat with remaining mixture. Bake for 15 minutes. Remove from oven and let cool on baking sheet for 5 minutes. Use spatula to transfer fritters to a serving dish. Garnish with remaining ⅓ cup chopped parsley, fresh tomato and sundried tomatoes, and serve with dipping sauce.
Nutrition Information
Serving size: 3 fritters and 1½ tablespoons dipping sauce Calories: 202 Fat: 12g Saturated fat: 2g Unsaturated fat: 10g Carbohydrates: 18g Sugar: 3g Sodium: 107mg Fiber: 4g Protein: 9g