Start by placing the broccoli florets in a food processor. Pulse them until they are finely chopped into tiny pieces. If you don’t have a food processor, you can also chop them with a knife. The goal is to ensure they are well-minced to allow even baking.
Next, steam the chopped broccoli for about 2 to 3 minutes, just until tender. You want it to be soft enough to mash, but still maintain some of its bright green color. This quick steaming helps retain the nutrients.
Once steamed, remove the broccoli from the heat and squeeze out any excess water. You can do this by wrapping the steamed broccoli in a clean kitchen towel and pressing down. Transferring it to a bowl once drained is key for your mixture.
Add the rest of your ingredients to the bowl, except for the panko. This includes the shredded cheddar cheese, onion powder, garlic powder, egg, and plain bread crumbs. Mix everything together until it's well combined. It should form a cohesive mixture that holds together.
Now comes the fun part! Scoop out tablespoon-sized balls of the mixture and roll them in the panko. This adds that perfect crunch to the outside. You can get creative and shape them into nuggets or bites – whatever you prefer!
Line a baking sheet with parchment paper or lightly spray it with cooking spray to prevent sticking. Place the coated poppers on the sheet, making sure they are spaced out for even baking.
Preheat your oven to 350 degrees F. Bake the Broccoli Poppers for 10 to 15 minutes, or until they turn golden and crispy. Keep an eye on them; you want a beautiful, crunchy exterior.
Finally, remove them from the oven and let them cool for a minute or two. Serve warm with your favorite dipping sauce. You can’t go wrong with ranch, but feel free to experiment!
