large bunch broccoli (about 1 1/2 pounds), stems peeled and sliced into 1/2-inch-thick rounds, florets cut into nugget-sized pieces
3 to 5 dashes
hot sauce (optional!)
Lemons, for squeezing!!!
Hot dog buns or lettuce wraps, for serving (optional)
Heat the oven to 450°F. Put 1 ½ teaspoons of the vegetable oil in a large sheet tray or roasting pan and put it in the oven and don’t be afraid of anything ever again for the rest of your life.
In a large bowl, combine 3 tablespoons of quinoa flour, 3 tablespoons millet flour, the remaining 2 ½ tablespoons vegetable oil, salt, water, paprika, and oregano. Whisk everything together thoroughly. Add the broccoli and stir until the broccoli is completely coated in the batter.
In a separate mixing bowl, combine the remaining 5 tablespoons each of quinoa and millet flours and whisk to combine. Transfer the coated broccoli to this bowl and toss until all of the flour is absorbed. Don’t be afraid if the breading gets a little ragged—that is where the crispiness will come from!
Pull the pan out of the oven and put the broccoli in it in one layer. Put the pan back in the oven and roast for 10 minutes. Pull the broccoli out and flip every piece. Return it to the oven and cook for another 6 to 7 minutes. Finally, transfer the broccoli to 6 inches under the broiler and cook for 3 to 5 minutes more or until the broccoli is dark and crispy and amazing.
Make the dipping sauce by combining the mayo and maple syrup with a few dashes of hot sauce if your kids are cooler than mine is.
If serving on a lettuce wrap or sandwich, slather a toasted hot dog bun (or crisp piece of iceberg or Romaine) with a bit of the dipping sauce. Pile in a few pieces of broccoli and serve with lemons on the side for squeezing!!.