Best 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.)

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.

HEALTHY BROCCOLI CHEDDAR TOTS RECIPE BY TASTY

Steps:

• Grate the broccoli with a coarse cheese grater.
• Transfer the grated bits to a medium bowl and season with a ¼ teaspoon of the salt. Mix the broccoli until well incorporated.
• Let the broccoli sit for 20 minutes until the salt has drawn out some of the moisture.
• Preheat oven to 400°F (200°C).
• Pour the broccoli into a clean kitchen towel and twist to strain as much liquid as you can.
• Place the grated broccoli back into a bowl and mix with the breadcrumbs, chives, cheddar, garlic, remaining ¼ teaspoon of salt, pepper, and egg, and mix until well combined.
• Form the mixture into 15 even sized tots and transfer to a parchment lined baking sheet.
• Bake for 20-24 minutes, flipping each halfway through.
• Serve with your choice of dipping sauce.
• Enjoy!

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).

CHEESE SAUCE FOR BROCCOLI AND CAULIFLOWER

Steps:

• Melt butter in a saucepan over medium heat; whisk flour into butter until smooth. Pour milk into butter mixture and stir with a wooden spoon to combine. Cook and stir until mixture thickens, about 3 minutes. Add Cheddar cheese and stir until cheese is melted, about 3 minutes more. Season with salt and pepper.