Best 6 Cheesy Broccoli Cauliflower Tots Recipes

CHEESY LOW CARB CAULIFLOWER TOTS RECIPE - 4 INGREDIENTS

Steps:

• Stir fry cauliflower rice in 2 tbsp (30 mL) oil in a large saute pan or wok over medium-high heat, until soft and lightly browned, with no moisture left in the pan.
• Meanwhile, whisk the egg in a large bowl. Mix in the mozzarella, garlic, and sea salt.
• When the cauliflower rice is done, stir it into the bowl right away while it's hot. It will melt the cheese in the bowl and make the mixture sticky.
• Use a small cookie scoop to pick up balls of the "dough". Form small tater tot sized patties and flatten slightly. (Make sure they are not too thick so that they'll cook through.)
• Wipe the pan lightly with a paper towel to get rid of any cauliflower rice pieces.
• Heat the remaining 2 tbsp (30 mL) avocado oil in the pan over medium heat. Add the tater tots in a single layer, trying not to have them touch, and fry for about 2 minutes, until golden on the bottom. Flip and repeat until golden on the other side. Transfer to paper towels to drain.
• Repeat with all tater tots. (You may need to add more oil between batches.)

BROCCOLI CAULIFLOWER VEGETABLE TOTS

Steps:

• Preheat oven to 400-degrees Fahrenheit
• In a food processor, pulse the cooked and cooled vegetables along with the salt and pepper until creamy, but still slightly chunky.
• Remove the vegetables to a bowl and mix with ¼ cup Parmesan cheese, egg and flour.
• Place the panko bread crumbs into a shallow dish.
• Use two tablespoons or a small ice cream scoop to drop large dollops of the vegetable mix into the dish of panko crumbs.
• Gently roll the vegetable tots in the panko crumbs until thoroughly coated. Once coated re-roll the tots into uniform balls.
• Place the coated tots on a baking sheet that has been liberally sprayed with olive oil spray. Lightly spray the tots with a coating of olive oil spray.
• Bake the broccoli cauliflower tots in a preheated 400-degree Fahrenheit oven for 15 minutes.
• Remove the baking sheet and turn the tots over. Return the vegetable tots to the oven for an additional 15 minutes or until browned and crispy.
• Serve hot with your favorite dipping sauce or dressing.

CHEESY CAULIFLOWER BROCCOLI TOTS

Steps:

• 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.

CHEESY BROCCOLI TATER-TOPPED CASSEROLE

Steps:

• Preheat oven to 400°F. Cut up any large broccoli or cauliflower florets into bite-size pieces. Set aside.
• Melt butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle evenly with Cheddar cheese. Top with potato nuggets.
• Bake 45 to 55 minutes or until heated through and potato nuggets are golden brown and crispy.

CHEESY BROCCOLI AND CAULIFLOWER

Steps:

• Cut broccoli and cauliflower into florets, discarding outer leaves and stems.
• You should have about 8 cups broccoli florets and 4 cups cauliflower.
• In a large pot, bring 8 cups of lightly salted water to a boil.
• Add cauliflower; cook 2 minutes.
• Add broccoli; cook an additional 6 minutes or until vegetables are crisp tender. Drain.
• While vegetables are cooking, make Cheese Sauce:.
• In a medium-size saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute.
• Gradually whisk in the milk; continue to whisk until smooth. Bring to a boil.
• Remove from heat and stir in cheese, mustard, chiles, hot-pepper sauce and salt.
• Stir until smooth. If a thinner sauce is desired, stir in a few more tablespoons of milk.
• To serve, place vegetables in large serving dish and pour cheese sauce over the top. Serve immediately.
• Do Ahead: Cook vegetables, rinse under cold water to stop cooking. Drain and refrigerate. Prepare sauce; let cool, then cover and refrigerate up to a day ahead.
• To serve, uncover; remove from refrigerator and let stand 30 minutes.
• Reheat separately in microwave oven (adding more milk to sauce as needed).

CAULIFLOWER-CARROT CHEESY TOTS

Steps:

• Pulse carrots and cauliflower in a food processor (or grate carrot on smallest holes and cauliflower on largest holes of a box grater) until rice-like in texture. Transfer to a large heatproof bowl and toss with 1 Tbsp. oil and 1/4 tsp. salt. Cover with plastic wrap and microwave on high 3 minutes. Carefully remove plastic wrap and let cool slightly.
• Meanwhile, mix cheeses, garlic, chives, pepper, 1/2 cup panko, and remaining 1/2 tsp. salt in a medium bowl. Stir in carrot mixture until well combined.
• Spray a rimmed baking sheet with nonstick spray. Using your hands, roll tablespoonfuls of carrot mixture into tater-tot shapes. Transfer to prepared sheet, then chill at least 10 minutes.
• Place flour in a shallow baking dish. Mix remaining 1 cup panko and 4 Tbsp. oil in another shallow dish. Lightly beat eggs in a shallow bowl. Working in batches, toss tots in flour, then dredge in egg, shaking off excess, then coat in panko mixture. Return to baking sheet and chill at least 10 minutes or up to 1 hour.
• To Bake:
• Arrange a rack in center of oven and preheat to 425°F. Set a wire rack inside a rimmed baking sheet. Spray with nonstick spray, then transfer tots to rack. Bake tots until deep golden brown and cheese is melted (check by piercing a tot with a paring knife), 22-25 minutes. Serve immediately with ketchup.
• To Fry:
• For extra-crispy tots, fill a large, deep-sided skillet with 1" vegetable oil and heat over medium to 350°F. Working in batches, fry tots, flipping halfway through, until golden brown and crispy, about 2 minutes per batch. Using a slotted spoon, transfer to a paper towel-lined platter or baking sheet. Serve immediately with ketchup.
• Do Ahead
• Tot mixture can be formed but not breaded 1 day ahead; cover loosely with plastic and chill.