Preheat an oven to 400 degrees. In a food processor, pulse the pork rinds until you have a fine, crumbly breading. Set this aside on a plate for breading the broccoli in Step 3.
Chop raw broccoli into large, chunky florets (this will be easier for breading later). In a mixing bowl, gently fold the broccoli with the remaining ingredients until the cream has soaked into the broccoli and it’s coated in the spices.
One by one, let the excess cream drip off the broccoli florets before rolling them in the pork rinds. The broccoli won’t be fully coated, but about 80-90% covered in crumbs. Arrange the breaded broccoli florets on a sheet tray lined with parchment paper.
Bake the tray for 25 minutes, flipping over once after about 15 minutes. Cool for just a couple minutes before enjoying!