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+ servings
A bowl of roasted broccoli in a white square bowl with a striped linen cloth behind.

Clean Eating Broccoli Crack

Addictively delicious baked broccoli with a crispy lemon-garlic coating. Dairy-Free & Gluten-Free
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Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins


  • 2 heads Broccoli (chopped)
  • ¼ cup Avocado Oil
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Nutritional Yeast
  • 4 Cloves Garlic (minced)
  • 1.5 tsp Lemon Juice (Freshly Squeezed)
  • 1 tbsp Almond Flour
  • ⅓ - 1 cup Pumpkin Seeds (or any other desired nut or seed)
  • ½ tsp Himalayan / Sea Salt


  • Preheat oven to 425°
  • In a large bowl, mix oil, vinegar, lemon juice, garlic, nutritional yeast and almond flour.
  • Once the mixture is well combined, add in the broccoli florets and toss until broccoli is evenly coated.
  • Pour onto a baking sheet and spread out evenly.
  • Place in the oven and bake for 10 minutes. Flip the broccoli and place back in the oven to bake for another 10 minutes.
  • Remove from the oven and serve warm.


Chopped almonds make a delcious topping in place of the pumpkin seeds. Mixed nuts and seeds are great option too!

This Broccoli Crack is also great grilled on the BBQ! Follow the same instructions, it may  just take a little longer on the grill.


Calories: 244kcal | Carbohydrates: 17g | Protein: 11g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 262mg | Potassium: 792mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1265IU | Vitamin C: 182mg | Calcium: 108mg | Iron: 3mg
Have You Made This Recipe?Mention @beetofthewild or tag #beetofthewild!