A grownup version of the classic tater tots, but instead of carbs these tots are full of broccoli and cheese!
Who says tots have to be tater?
Only 5-year-olds and the Potato Council of America, that’s who!
I won’t pretend that when compared, a tater tot turned broccoli tot is the same. It may look the same and dunk the same, but I think we can all agree that no one has mistakenly eaten a spear of broccoli and thought, “gee wiz, is that a potato? Because I honestly don’t know!“.
Need more proof? Ask a five-year-old.
They are the culinary truth-tellers of the world.
BUT since we aren’t five years old and have grown to appreciate the nutrient-dense allure of broccoli, the flavor of aged cheese, and fancy dipping sauce—let us also accept how magnificent-but-different a tot of broccoli can truly be.
Tots A La Broccoli
Making a head of broccoli into a “tot” can be easy or it can be exhaustive and overly complicated, depending on the type of person you are.
If you are a person who likes to buy whole heads of broccoli and waste time cutting every piece of inedible garbage away until you’re left with a small pile of florets and a big pile of green garbage—this recipe will take some time.
If you love the idea of pre-cut and washed bags of broccoli that have that “steam in microwave” label on it (my personal choice) the prep will take about 10 minutes and possibly add years to your life.
What. A. Deal.
Tot Process
Do you know why most people who are out there making tots fail time and time again? It’s because they don’t coat their tots!
You cannot just go in bare naked with no coat on your tots or they will be boring and bland.
The coating flavors are up to you: powdery (grated) Parmesan cheese, Sharp Cheddar, Gruyere, etc but PLEASE, for the love of tots, do not skip this step.
At this point, you have a bake-flip-bake situation to ensure a crispy brown exterior and then…that’s it! You’re done. Dinner is served.
Everyone but your five-year-old is happy.
I went with a sour cream and dill dipping sauce for these pics but full disclosure, I dip everything in ketchup…
You can take the girl out of the midwest, but you can’t take the midwest out of the girl amirite?
Please don’t unfollow me *insert nervous laugh here*
Need More Shnacks? Try these!
Mediterranean Roasted Cabbage Steaks with Pesto! {Gluten Free & Keto}
Unbelievably Crunchy Super Seed Crackers & Whipped Herb Ricotta Dip
Gooey Baked Mozzarella Cheese Sticks 🧀 {Low Carb & Gluten Free}
Easy Baked Broccoli Tots! Gluten Free & Keto Friendly
Get your greens in the form of your favorite childhood snack!
Ingredients
- 1 12 oz bag Broccoli Florets
- 1 large Egg, beaten
- 1/2 cup Shredded Parmesan Cheese
- 1/4 cup Almond Flour
- 1 tsp Olive Oil
- 1 tsp Italian Seasoning Blend
- 1/4 tsp Salt
- 1/4 cup Grated Parmesan Cheese
- 1/4 cup Almond Flour
Instructions
- Heat oven to 400° and line a large baking sheet with parchment paper.
- Steam broccoli in the bag or a microwave-safe steamer for 2 minutes. OR fill a large pot with water and bring to a boil: add broccoli and cook until it begins to soften. Strain and let cool.
- Add the cooked broccoli to a food processor and pulse a few times to break up the florets. If you don't process the broccoli enough, they tots will fall apart when you're rolling them!
- In a large bowl, combine the Broccoli, 1/2 cup of Shredded Parmesan, 1/4 cup Almond Flour, Italian Seasoning, Salt, 1 beaten Egg, and 1 tbsp Olive Oil. Mix well.
- In a separate bowl, combine the 1/4 cup of grated* Parmesan cheese and 1/4 cup Almond Flour and mix. Form about 1 generous tbsp of the broccoli mixture into a "tot" and gently roll in the coating.
- Arrange the tots on the prepared baking sheet. I like to spritz them with Olive Oil Spray but it's not required! Bake for 15 minutes, turn each tot over, then bake for an additional 10 to 15 minutes or until both sides are browned.
Notes
Cheese Options: Parmesan Cheese is my favorite, but other hard cheeses would work, too! If you want to use cheddar, I suggest freezing the shredded cheddar for an hour or two, then pulsing it with the almond flour to make the coating to make it more "powder-like".
Nutrition Information
Yield 4 servings Serving Size 5 totsAmount Per Serving Calories 99Total Fat 7gCarbohydrates 4gNet Carbohydrates 2gFiber 2gProtein 5g
I love these! And I like ketchup too….so yeah you’re right. 🙂