• Chop the heads off the broccoli (reserve the stalks and make broccoli fries or chop into a salad). Place the broccoli florets in a food processor and pulse until like a rice sized consistency. Option to do this in two batches so the broccoli blitzes equally and doesn’t get too fine.
• Steam chopped veggies for 5 minutes.
• Chop and saute the onion in 1 tablespoon of oil (about 5 – 7 minutes).
• Let both the riced veggies and sauteed onion cool for about 15 minutes.
• Chop the red bell pepper as small as you can and add it to the veggies.
• Add the 2 eggs, salt, garlic and black pepper to the veggie mixture until well incorporated
• Grind the flax seeds and fold the flax seed meal into the mixture.
• Preheat the oven to 375 degrees F.
• Form into even sized patties, and place on an oiled cookie sheet. Bake for 35-45 minutes, turning the patties over halfway through cooking time.

Tips:

• Make sure to drain cauliflower and broccoli really well before mixing it with the rest of the ingredients or else patties will fall apart.
• Oil the baking sheet well so the patties won't stick and space them evenly on the baking sheet.