A grownup version of the classic tater tots, these broccoli 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! Either method works so feel free to choose either!
- If you typically buy whole heads of broccoli and cut the florets yourself, this recipe will take a bit more time but it will save you money! Buying whole broccoli heads is the way to go if you have 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!
Steps for the Best Broccoli Tots
In my experience, the best homemade broccoli tots are small and hand-rolled, then dipped in a coating that keeps the exterior crispy and packed with flavor! I like to do a coating of powdered parmesan cheese (from a can) for a salty cheesy flavor.
- Steam your Broccoli- you want the broccoli to be soft enough to form into tots, but firm enough to hold together (not mushy).
- Coat your tots. I do not recommend skipping this step! With no coating on your tots, they will be boring and bland. I prefer a mixture of almond flour and cheese.
- The coating flavors are up to you: so mix it up! Powdery (grated) Parmesan cheese, Sharp Cheddar, Gruyere, etc. Just make sure whatever you coat them in is chopped or blended very finely. You can place shredded cheese in the freezer to solidify, then toss it in a blender or food processor to finely chop it.
- Forming and Baking- Keep your broccoli tots small and press them firmly together for the best texture and taste. Then, flip them halfway through the bake time for even cooking and 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! Just kidding 🙂 They will love these broccoli tots, too!
I went with 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 Snacks? Try these!
- 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.
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 InformationYield 4 servings Serving Size 5 tots
Amount Per Serving Calories 99Total Fat 7gCarbohydrates 4gNet Carbohydrates 2gFiber 2gProtein 5g