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.
12 ounces broccoli florets (or about 4 cups)
2 ounces white cheddar (about ¾ cup grated)
⅓ cup gluten-free panko breadcrumb (regular will work too)
½ teaspoon salt
¼ teaspoon onion powder
⅛ teaspoon black pepper
1. Preheat the oven to 425°
2. Bring a medium pot of water to a boil. Add the broccoli and cook for about 3-5 minutes, just until 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 they’ll hold together once you start shaping them.
5. Measure out about a tablespoon of the broccoli mix, 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 20-24 with this batch.
6. Bake for about 20 minutes, rotating the pan halfway through the cooking time.