Steam Then Chop Broccoli: Add water to a pot over high heat and bring to a boil. Add broccoli florets to a steamer basket, cover with a lid, and steam them until fork-tender, about 5-6 minutes. Transfer the broccoli away from the stovetop to cool just slightly, then remove any excess moisture by blotting the broccoli gently with some paper towel. Then, chop the steamed florets into small pieces using a sharp knife.

Mix Fritter Ingredients Together: Add the broccoli to a mixing bowl, then add eggs, grated Parmesan cheese, ground sunflower seed meal or almond flour, garlic powder, pepper, and salt. Mix until well combined.

Start Cooking Fritters: Add avocado oil to a cast iron skillet over medium heat. Allow it to get hot. Then, using a ¼ cup mixing cup, scoop the mixture from the mixing bowl, transfer to the pan, and flatten with the back of the measuring cup. Repeat process until you have 3-4 fritters in the pan to cook at a time.

Finish Cooking Fritters: Cook them for about 2-3 minutes on the first side. Check them and if you can easily flip them over without them breaking and their golden brown on that side, flip them and cook them for another 1-2 minutes. (You may need to lower the heat to medium-low if the oil starts to get too hot and is turning dark.)

Serve: Serve with Greek yogurt or sour cream.