If your kids are finicky about eating veggies, try serving them these Crunchy Creamy Broccoli Cauliflower Vegetable Tots with their favorite dipping sauce. It could be a game changer!
Not long ago I purchased a bag of premade, frozen broccoli tots in my local supermarket. Much to my surprise, I really liked the flavor of them, and even my husband said they were pretty tasty.
Since I’m not one to shy away from a challenge (even a mental challenge I gave to myself), I decided to make my own broccoli cauliflower vegetable tots, and the results were every bit as tasty (even more so) than what I’d purchased in the market. Plus, since I’d made them myself I know exactly what’s in them, and now so do you!
Just as their title states, these broccoli cauliflower vegetable tots are crunchy on the outside and creamy on the inside thanks to the outer coating of panko breadcrumbs and the inside addition of Parmesan cheese, an egg and a little flour which helps to bind them together.
I used two bags of frozen broccoli and cauliflower vegetables (the steam in the bag variety) which I cooked according to the package directions. However, if you’d like make these vegetable tots with fresh broccoli and cauliflower that will work too. Just make sure to cook the vegetables by steaming, boiling, or roasting until they’re soft enough to chop to a relatively smooth consistency in a food processor or blender.
The grocery list for making Crunchy Creamy Broccoli Cauliflower Vegetable Tots is short and sweet. As mentioned earlier, I used two bags (10 ounces each) of frozen broccoli and cauliflower. I steamed the vegetables in the microwave according to the package directions and then cooled them enough so they could be easily handled.
The other ingredients I used is ¼ cup freshly grated Parmesan cheese, 3½ tablespoons all-purpose flour, 1 egg, salt, pepper and approximately 1 cup of panko bread crumbs. If, however, you’d like to make these broccoli cauliflower vegetable tots completely gluten-free, instead of rolling the vegetable tots in the panko bread crumbs, roll them in additional Parmesan cheese and substitute the 3½ tablespoons of the all-purpose flour with almond flour. Then bake as instructed.
Here’s the quick and easy photo tutorial for making broccoli cauliflower vegetable tots. Should you have any questions, please don’t hesitate to contact me or leave me a comment in the comment section at the end of this post.
Pulse the cooked broccoli and cauliflower in a food processor along with salt and pepper until chunky.
Transfer the broccoli and cauliflower mixture to a bowl and stir in the egg. flour, and Parmesan cheese. Use a two tablespoons or a mini ice cream scoop to drop mounds of the vegetable mixture into a shallow pan of panko crumbs.
Roll the vegetable tots in the panko crumbs until completely coated. Place the panko crusted tots on a baking sheet that has been liberally coated with baking spray. Bake in a preheated 400-degree oven for 15 minutes. Turn once and continue baking for an additional 15 minutes. Serve with your favorite dipping sauce or dressing.
- 2 packages 10 ounces each frozen broccoli and cauliflower, cooked according to package directions and cooled.
- 1½ teaspoons salt
- ½ teaspoon pepper
- ¼ cup freshly grated Parmesan cheese
- 1 egg
- 3½ tablespoons all-purpose flour substitute almond flour if making gluten free)
- 1 cup panko crumbs or for gluten free tots, 1 additional cup grated Parmesan cheese
Preheat oven to 400 degrees.
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.
Place the coated tots on a baking sheet that has been liberally sprayed with baking or olive oil spray.
Bake the broccoli cauliflower tots in a preheated 400 degree 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.
Tools and equipment:
food processor or high speed blender
spatula or wooden spoon
mini ice cream scoop or two tablespoons
baking spray or olive oil spray
If you’re hungry for more delicious vegetable recipes for side dishes as well as main courses, I’d like to suggest the following easy and seasonal recipes that I know you’ll also enjoy…
Pimento Cheese Mashed Potatoes, Italian Layered Zucchini Parmesan, Oven Roasted Carrots, Broccoli, Shallots & Cashews, Roasted Sweet Potatoes, Brussels Sprouts with Apples, Spaghetti Squash & Zucchini Pancakes, and Farmer’s Market Vegetable Salad.
I’d also like to share some of my favorite vegetable recipes from sites around the web…
From Damn Delicious – 15 Easy Quick and Delicious Vegetable Side Dishes
From The Kitchn – 20 Quick and Easy Vegetable Recipes
From Inspired Taste – Easy Vegetable Lasagna
From Cook The Story – 15 Minute Easy Vegetable Soup
From Oh My Veggies – 66 Savory Stuffed Vegetable Recipes
…just to name a few *wink, wink*
Since we’re moving rapidly into the holiday season, namely Halloween, I’d like to coordinate this post for broccoli and cauliflower vegetable tots with these fun and whimsical Nightmare Before Christmas hand painted wine glasses that are available for purchase by contacting me directly.
For additional information about my Kudos Kitchen recipes, please follow me on
Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!
Until we eat again, I hope you have a delicious day!