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Simple Cheesy Cauliflower Broccoli Tots

This recipe for Simple Cheesy Cauliflower Broccoli Tots are a great spin on this popular snack. It’s a perfect for adding more vegetables to your kids’ diet. You’ll only need 5 ingredients to make this and can have a fresh batch of tot ready in about 45 minutes. These tots are also Gluten-Free, Keto, and Low-Carb.

Top shot of Simple Cheesy Cauliflower Broccoli Tots served on a blue plate with a bowl of marinara sauce on the right.
  • cauliflower
  • broccoli 
  • egg
  • cheese (shredded – we used cheddar)
  • salt and black pepper
  1. Preheat oven to 400ºF/200ºC.
  2. Bring a pot of well salted water to the boil, add the cauliflower and broccoli and cook for 10 minutes – or until tender.
  3. Use a slotted spoon to scoop the florets into a food processor and blitz until fine.
  4. Use a clean tea towel or cheese cloth to squeeze the extra moisture from the cauliflower and broccoli.
  5. Transfer the cauliflower and broccoli to a mixing bowl, and add the cheese, salt and pepper.
  6. Stir in the egg and then form into tots.
  7. Place the tots on a prepared baking sheet and slide into the oven for approximately 25 minutes, until they start to brown.

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Cheesy Cauliflower Broccoli Tots

Healthy baked tots made with a mix of cauliflower and broccoli. 5 Ingredients. 45 Minutes. Gluten-Free. Keto. Low-Carb
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Serving Size 28 tots

Ingredients

  • 3 cups cauliflower (one small head of cauliflower cut into florets)
  • 3 cups broccoli (one small head of broccoli cut into florets)
  • 1 egg
  • 1 cup cheese (shredded – we used cheddar)
  • 1 tsp salt
  • to taste ground black pepper

Instructions

  • Preheat oven to 400ºF/200ºC.
  • Bring a pot of well salted water to the boil, add the cauliflower and broccoli and cook for 10 minutes – or until tender.
  • Use a slotted spoon to scoop the florets into a food processor and blitz until fine. You can leave it chunkier if you desire.
  • Use a clean tea towel or cheese cloth to squeeze the extra moisture from the cauliflower and broccoli.
  • Transfer the cauliflower and broccoli to a mixing bowl, and add the cheese, salt and pepper. Take a small bite and add more salt and pepper if necessary.
  • Lastly, stir in the egg and then form into tots.
  • Place the tots on a prepared baking sheet and slide into the oven for approximately 25 minutes. Until they start to brown.

Notes

Tips and Tricks:
1. You can made these tots bigger or smaller to your own liking. We made them almost like “nuggets”, but you can also make them smaller like normal potato tots.
 

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19 Comments

  1. These look great but I didn’t care for the taste. Even my son who likes broccoli and loves cheddar didn’t like these.

    1. I’m very sorry to hear that. If I had to troubleshoot it, I would most likely assume that you may have not added enough salt. Especially if your son loves broccoli and cheddar, he should have liked these. Maybe you or him dislikes cauliflower? It’s hard to say. I do made these pretty often myself, I even make it without cheddar for my one year old and he loves it.

  2. Tried this tonight and they are incredible! Thank you so much for this recipe! It will now be on our list of favorites!

    1. Hi Morgan! I haven’t tried freezing them, but I can’t imagine it would be an issue. Should work just fine! 🙂

  3. These look great. Your whole website is all food I am excited to make and eat! Also glad to hear you’re going to Asheville! That’s where m from, its a perfect place to be!

  4. So i tired these…and by the time i was finished pureeing and mixing the ingredients, I was left with more of a runny paste than anything i could form into “tots”. Any suggestions on where I went wrong?

    1. Hi Lindsay! I’m sorry to hear that the recipe didn’t work for you. It’s hard to troubleshoot when I’m not in the kitchen with you, but my first guess would be that you didn’t drain the broccoli and cauliflower enough with the cheese cloth? Or it might be possible that the egg you used was very big and thus made the mixture too runny. If the egg is the culprit, I’ll add a note to the recipe mentioning that it would be better to whisk the egg in a separate bowl and add it little by little until everything just sticks. Hope that helps!

      1. Thanks so much! I think I maybe didn’t drain it enough. The good news is that my family still liked them. They just came out like little flat pancakes. 🙂

    1. Hi Stacy! 🙂 Unfortunately, I am unable to provide nutritional information on my recipes as I am not a registered nutritionist/dietitian.

  5. I love the small list of ingredients that, I’m certain, create an incredible appetizer! I can totally see me stuffing these in to a tortilla and melting even more cheese all over them! Thanks for sharing 😀

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