When I posted a picture on Instagram of the broccomole I made a week or two ago, a friend texted me to ask if all my taste buds had died.
Admittedly, broccomole might sound a little weird, but it’s actually not a new thing. My bestie Google has tons of recipes for it.
And the impetus behind me making it? I’m currently not eating avocado or guacamole, and this sounded like the next best thing.
And it pretty much was.
The recipe I created for it was healthier than some of the other versions floating around the interwebs, but I’m sure it was just as tasty. Take some cooked broccoli (I made it in a Ziploc steamers bag to make it even simpler), and whirr it around with a few other simple ingredients. And then get creative.
I just served it alongside some roast chicken (and another time, turkey sausage), and with each bite, I took a bit of broccomole and a bit of meat. Heaven. The broccomole would also be pretty awesome if it was stuffed inside a flattened, and then rolled up, chicken breast or a piece of firm white fish. Or as a dipper with some chopped up raw vegetables.
While it doesn’t completely cure my avocado craving, it’s almost like the next best thing.
And I totally swear my taste buds have not officially died. Not even close.
*And if you happen to be on Take Shape for Life, this is absolutely on plan.
Recipe courtesy of Cate O’Malley
3 cups cooked broccoli
1 teaspoon to 1 tablespoon extra virgin olive oil (start with a teaspoon and add more as needed to reach the desired consistency)
1 light Laughing Cow cheese wedge
In a food processor, add the broccoli, cheese, chili powder, salt, and pepper. As you start mixing, stream in the olive oil. Mix until it’s well combined and nearly emulsified.