Broccoli Cauliflower “Meatballs”

Preheat the oven to 180°C/ 350°F.

Cut the broccoli and the cauliflower into florets and chop their stems into small pieces. Steam the vegetables or cook them in a little water until soft. Drain very well and let cool down a bit.

Measure about 4 cups of the mixed vegetables and place them in the food processor. Pulse until chopped and transfer to a medium bowl. Add the almonds, breadcrumbs, garlic, Parmesan and Gouda or cheddar, the beaten eggs, salt and pepper. Mix well and form about 20 little balls. Squeeze them a little to make sure they hold their shape.

Brush a mini-muffin tray with some olive oil and place the balls into the molds. Bake for about 20 minutes until golden and heated through. Loosen the edges with a knife if necessary and remove from the pan.

Serve hot or cold.