broccoli dough

  • 600g (1 lb 5 oz) broccoli florets (about 2 heads), roughly chopped (see tips + tricks)
  • ¾ cup (90g/3 oz) almond meal (ground almonds)
  • ½ cup (25g/¾ oz) finely grated parmesan
  • 3 eggs
  • sea salt and cracked black pepper
  1. In small batches, place the broccoli in a food processor and process until finely chopped.Transfer to a large bowl. Add the almond meal, parmesan, eggs, salt and pepper to the broccoli and mix well to combine. Makes 1 quantity
For cooking times, click here to view the broccoli, pumpkin, sage and goat’s cheese tart

TIPS + TRICKS
+It’s best if you don’t add too much of the broccoli stem to this dough. A floret with roughly 6–8cm (3 in) of stem is great. Adding extra can make the dough watery.

+You can swap half, or all, of the broccoli for cauliflower if you prefer. Again, just don’t use too much of the stem.

Photography: Con Poulos

RATE THIS RECIPE:
Reader ratings (4.00) 43211

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox