Wash the broccoli. Cut off the tough part of the stock and discard. Chop the florets (I ran mine through the food processor which made for a nice consistency). Leave the tender, small parts of the stocks.
Place chopped broccoli into a microwave-safe bowl and cover with a safe plate or lid. Microwave for 5 minutes; stirring midway. If necessary, drain off any accumulated water and discard.
In a large bowl, whisk together eggs, salt, garlic powder, tarragon, black pepper, and cayenne pepper. Add the grated cheese and almond meal. Mix everything together well.
Using your hands, form 18 to 20 patties into round balls or use a 1 1/2-inch scoop to scoop out the mixture and drop onto a parchment-lined sheet pan sprayed with olive oil cooking spray.
Heat a large frying pan with 2 tablespoons butter and 1 tablespoon olive oil over medium high heat. Using a metal spatula, put broccoli balls into the pan (do not crowd or let them touch each other). Cook until bottom side is golden and then turn, cooking until that side is also golden brown; then return to the sheet pan. Cook the remaining balls.
When finished cooking, sprinkle the tops with Parmesan or Romano cheese.
Turn your oven to broil. Place the sheet pan under the hot broiler just until the cheese bubbles and melts. Watch closely and this happens fast.
Makes 2 servings.
* Broccoli is available all year, with a peak season from October through April. Select a bunch that is dark green with tightly closed flowerets. The stalks should be firm, without leggy branches. The buds should be tightly closed and the leaves crisp. Also the stronger broccoli smells, the older it is. Refrigerate, unwashed, in a plastic bag, for up to four days.
Herb Broccoli and Cheese Bites Recipe: https://whatscookingamerica.net/karencalanchini/herb-broccoli-cheese-bites.htm