Place the florets in a blender and blend to obtain a semolina-like consistency. Blend in short bursts to prevent the broccoli from giving off too much water.
Pour the broccoli florets into a bowl. Add the parmesan, paprika and beaten eggs.
Mix gently with a wooden spatula and then use your hands to form small pebbles.
Place in the oven for 12 to 15 minutes.
Enjoy hot or cold! PS: Store in an airtight jar in the refrigerator for 2-3 days.