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These little bites are sure to please any kid (or adult) who’s been avoiding their greens. Consider making a double batch because these will fly as soon as they’re out of the oven.

Makes about 20 tots

12 ounces broccoli florets (about 4 cups)

2 ounces white Cheddar (about ¾ cup grated)

⅓ cup gluten-free panko bread crumbs (regular will work, too)

1 egg

½ teaspoon salt

¼ teaspoon onion powder

⅛ teaspoon black pepper

1. Preheat the oven to 425°F.

2. Bring a medium pot of water to a boil. Add the broccoli and cook for about 3 to 5 minutes, until just tender but not mushy. Drain the broccoli in a colander and rinse with cold water to stop the cooking and keep the bright-green color.

4. Add the broccoli to a food processor and pulse (about 10 times) until fine and crumbly but not a paste. Combine the rest of the ingredients with the broccoli in a large mixing bowl. Stir well so that everything is evenly distributed. The mix will be a little crumbly, but the tots will hold together once you start shaping them.

5. Measure out the broccoli mix about a tablespoon at a time, shaping them into little tater-tot shaped cylinders in your palm. It might take a minute to get the hang of it, but once you do, it’ll go by fast. Place the shaped tot standing on a parchment lined baking sheet. You should get about 20 to 24 with this batch.

6. Bake for about 20 minutes, rotating the pan halfway through the cooking time.

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