• (about 12 ounces) 2 medium broccoli crowns, cut into medium florets(any excess stalks)
• (about 4 heaping cups) sliced 1/4-inch thick
• 2 cloves garlic, lightly smashed
• (about 2 tablespoons) 1 small scallion, thinly sliced
• 1/4 cup fresh flat-leaf parsley leaves
• 1 large egg plus 1 large egg yolk
• 1/4 teaspoon cayenne pepper, optional
• 1 teaspoon paprika
• Kosher salt and freshly ground black pepper
• 3/4 cup almond flour (about 3 ounces)
• 1 cup finely shredded sharp Cheddar (about 3 1/2 ounces)
• Nonstick extra-virgin olive ooil cooking spray

Ranch Dipping Sauce:

• 1/2 cup sour cream
• 1/3 cup keto-friendly mayonnaise
• 2 tablespoons distilled white vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Kosher salt and freshly ground black pepper
• 1 tablespoon fresh dill, finely chopped
• 1/4 cup fresh flat-leaf parsley leaves, finely chopped

Method:

1. Add the 1/4 cup water, the garlic, and the broccoli to a medium-sized, heat-safe glass bowl. Wet a paper towel and place it over the broccoli first. Depending on your microwave, microwave for around THREE minutes, or until brilliant green and crisp-tender. After carefully removing the paper towel and discarding any remaining water in the bowl, add the mixture to a food processor and let it cool for five minutes. After cleaning, set the glass dish aside.
2. Meanwhile, place a rack in the middle of the oven and warm to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside.
3. Add the parsley and onion to the food processor. Pulse (just like rice) until the broccoli combination is finely minced. Transfer the whole egg, almond flour, cayenne (if using), paprika, egg yolk, 1 1/2 teaspoons salt, and a few grinds of black pepper to the bowl that was set aside. Using your hands, thoroughly incorporate all the ingredients.
4. Spoon generous scoops of the mixture onto the baking sheet that has been preheated; there should be approximately 28 total, evenly spaced apart. Wet your hands slightly, then roll each mound into a spherical ball while rewetting them as necessary.
5. This helps prevent your hands from becoming sticky and makes rolling the mixture much simpler. Spray the balls with cooking spray, then sprinkle the tops with the remaining cup of cheddar cheese to help it stick by lightly pushing it into the tops.
6. Bake for about twenty-five minutes, turning the baking sheet once throughout the cooking process, or until the bits are cooked through and light golden brown.

For the ranch-style dip:
Meanwhile, mix the mayonnaise, sour cream, parsley, dill, vinegar, garlic powder, onion powder, and a generous amount of salt in a small bowl. Add extra salt and pepper to taste, and whisk to blend.
Transfer the broccoli cheese pieces to a dish and serve the r