Three-Cheese Gluten Free Broccoli Tots Recipe (2024)

5 from 1 vote

• ▢ 4 cups broccoli cut into florets, about 1 large head
• ▢ 2 large eggs whisked
• ▢ ¾ cup Italian seasoned breadcrumbs gluten-free if needed
• ▢ ½ cup Cheddar cheese finely shredded
• ▢ ¼ cup Parmesan cheese grated
• ▢ 1 tsp. salt to taste
• ▢ ¼ tsp. black pepper
• ▢ ¼ tsp. garlic powder
• ▢ ¼ tsp. paprika

• Preheat oven to 400 degrees.

• Boil Broccoli: Bring a large pot of water to a boil. Once boiling, add a steamer basket full of the broccoli into the pot. Cover pot with a lid and reduce heat to medium. Steam for 4-5 minutes or until broccoli is bright green.

• Finely Chop Broccoli: Let broccoli sit at room temperature for a few minutes before adding to a food processor fitted with an S-blade. Pulse broccoli 20-30 times, scraping down the side halfway through, or until a fine crumb forms and there are no pieces bigger than ¼”.

• Make Broccoli Tot Mixture: Add broccoli to a large bowl and along with the whisked eggs, breadcrumbs, Cheddar cheese, Parmesan cheese, salt, pepper, garlic powder, and paprika. Mix with a spatula until well combined.

• Bake in Dish: Line a 9x9-inch baking dish with a piece of parchment paper. Spritz any exposed areas of the dish with non-stick cooking spray. Add the broccoli tot mixture to the baking dish. Press it down until it is fully compacted with a spatula. Bake the broccoli mixture in the oven for 20 minutes. (Refer to notes if you’d like to make tots the traditional way.)

• Cut into Tots and Bake: Once partially baked, keep the mixture in the baking dish and cut into “tots”- either 6x6 for squares, or 7x5 for a more classic rectangular shape. Add the tots to a large baking sheet lined with parchment paper, with the side of the tot that was originally on the bottom of the baking dish now facing up. Continue baking for an additional 10-15 minutes, or until crispy.

• Serve tots with a sprinkle of finely chopped fresh parsley and a side of ketchup. Enjoy!

5 from 1 vote