Bring a pot of water to a boil and add the broccoli florets. Steam or boil them until tender, about 5-7 minutes. Drain well, pat dry, and then chop the broccoli finely. This helps prevent excess moisture from making the patties soggy.

In a large bowl, combine the finely chopped broccoli from Step 1, grated cheddar cheese, shredded Parmesan, flour (or almond meal), lightly beaten eggs, minced onion, chopped garlic, salt, and black pepper. Mix thoroughly until the ingredients are evenly distributed and the mixture holds together. I like to taste the mixture at this point and add a bit more salt or pepper if needed.

Scoop out portions of the broccoli mixture and shape them into patties using your hands. Try to make them uniform in size for even baking. If the mixture feels too sticky, wet your hands lightly with water to help shape the patties.

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly brush or spray it with olive oil to prevent sticking. Arrange the patties on the sheet and bake for 15-20 minutes, flipping halfway through, until golden brown and set. For extra crispiness, I sometimes broil them for the last 2 minutes.