- 1 head broccoli, broken into florets
- 1/2 head cauliflower, broken into florets
- 1 1/2 cups shredded Mexican cheese blend
- 1/2 cup coconut flour
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 eggs
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Bring a pot of water to a boil. Add broccoli; boil until tender, about 5 minutes.
- Place 1/2 the broccoli into a food processor or blender. Pulse until broken down into smaller, finer pieces. Transfer to a clean cheesecloth over a large bowl. Repeat with remaining broccoli. Twist the cheesecloth to squeeze out the liquid. Transfer broccoli to a mixing bowl.
- Chop cauliflower into small pieces in the food processor. Transfer to a clean cheesecloth over the large bowl. Twist and squeeze out excess moisture. Transfer cauliflower to the mixing bowl.
- Mix shredded Mexican cheese blend with the vegetables in the mixing bowl. Stir in coconut flour, onion powder, garlic powder, salt, and pepper. Add eggs; mix well. Scoop out about 1 tablespoon of the mixture onto a flat work surface and roll into a 'tot' about 1 inch tall and 3/4 inch wide. Repeat shaping the remaining mixture and place tots on the prepared baking sheet.
- Bake in the preheated oven, turning the pan as needed, until tots are evenly golden brown, 25 to 30 minutes.
04/17/2018
recipepes.com
Cheesy Broccoli Cauliflower Tots, recipe
PT15M
PT1H
5
455 calories
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