“Cheesy” roasted broccoli made dairy-free with nutritional yeast. This crispy roasted broccoli makes for a marvelous side dish or healthy snack!
…Also known as How To Get Your Kid To Eat A Crown Of Broccoli In One Sitting.
Okay, I haven’t actually fed these nuggets to a child, but I’m willing to bet they’d approve. Seriously, these crispy “cheesy” roasted broccoli nuggets are crazy addicting and really hit the spot when you’re jonesing for a nice charred crunch. I make them using nutritional yeast, which mimics the flavor of cheese without the need for actual dairy.
This recipe is modeled after my “Cheesy” Vegan Roasted Cauliflower, which I posted a couple of years ago. The recipe was a hit! Cheesy cheese-less roasted veggies? How can you not go wild?
I wanted to revisit this topic but with broccoli, because let’s face it: broccoli + cheese = a mighty fine marriage!
These broccoli nuggets are perfect for those who eat a plant-based vegan diet, are dairy-free, or simply love a healthier snack/side dish. When I find myself craving something salty and crispy, I try to quench the craving with a snack like this.
How To Make Vegan “Cheesy” Crispy Broccoli
Chop your broccoli crowns into florets (or nuggets, as I like to call them) and spread them on a baking sheet.
Drizzle with avocado oil, nutritional yeast, almond flour, sea salt, and paprika. Use your hands to toss everything together until the broccoli is well-coated.
Bake until the broccoli is nice and crispy, then enjoy!
I see this roasted broccoli recipe being a staple in any household that welcomes a tasty veggie side dish, an awesome side for the holidays when serving guests with dietary restrictions, or those looking to keep healthier snacks on hand that aren’t laden with sugar.
Get your crispy broccoli nugget on!
Crispy Vegan Cheesy Roasted Broccoli
Ingredients
- 2 large crowns broccoli chopped (about 6 to 8 cups)
- 4 Tbsp avocado oil
- 3 Tbsp finely ground almond flour
- 3 Tbsp nutritional yeast
- 1 tsp sea salt to taste
- 1/2 tsp paprika
Instructions
- Preheat the oven to 400 degrees F.
- Spread the chopped broccoli over a large baking sheet and drizzle with avocado oil, and sprinkle with almond flour, nutritional yeast, sea salt, and paprika. Use your hands to toss everything together until the broccoli florets are well-coated.
- Bake on the center rack of the preheated oven 25 to 30 minutes, or until broccoli is golden-brown and crispy.
- Serve with your favorite entree, and enjoy!
Can you sub almond flour for chickpea flour? Or some other kind of flour?
Hi Rachell! I’m betting another kind of flour can be used, I just haven’t tested it. If you’re accustomed to swapping chickpea flour for almond flour and it works out well, I say go for it! I’m betting chickpea flour is slightly more absorbent than almond, so I would star with 2 tablespoons and go from there. Let me know how it turns out!
This recipe is amazing! I’ve made it a dozen times by now…my fiance eats greens/vegetables only in an obligatory sense for healthy eating, but asks for me to make this broccoli recipe because he actually really likes it. It saves well for meal prep too and reheats well in an air fryer. Highly recommend!
Wahoo! This is music to my ears (or eyes ;)!! I always love when veggie naysayers enjoy one of my vegetable recipes. Thank you for sharing, Kelly!
So good!!
So happy you like it, Courtney! xo
Can you make this with frozen Broccoli?
Ooh, that’s a great question! I’m sure you can but I haven’t tried it. I found this article on how to roast frozen broccoli: https://www.thekitchn.com/oven-roasted-frozen-broccoli-259041 you can follow their methodology using the ingredients in this recipe 😀 Enjoy!
This recipe is too good. Its super easy to make and it tastes incredible!! Our family has never eaten so much broccoli before. I’ve never liked broccoli this much before! Thank you for this family favorite, I see myself making this pretty much forever. ??
I’m so happy you and your family like it, Madelaine! Thanks so much for the sweet note! Hope you guys are staying well 😀 xoxo
Amazing!! So good. My only suggestion to readers is to mix the broccoli together with the ingredients in a bowl first for an easier coating.
I do the same! Cut the broccoli in florets then swirl in the oil mixture; I leave out the almond flour) .
Made this the other day – I could have eaten the entire broccoli. I’m doing it again today!
Yeeeees SO thrilled to hear it, Cynthia! I’m obsessed with it too…broccoli crack is what I call it. Enjoy! xo
Would any other oil work with this recipe?
I never write reviews, especially for recipes, but I was delighted by the tasty combination of garlic, sea salt & brewer’s yeast. What a treat my family will enjoy on a regular occasion!! Thank you!!
What did it taste like with brewer’s yeast? That doesn’t sound very appetising! Or did you use nutritional yeast?
Oh my!!! sounds so delicious and exactly what I need, powerhouse brocolli and veagan cheesy taste. Will definitely try VERY VERY SOON!!!
I hope you love it, Ginette! xoxo
I just made this for dinner. Easy and delicious. Thank you.
Yaaaaay, I’m happy to hear it, Natalie! Thank you for the feedback!