Baked Broccoli Cauliflower Veggie Tots and Creamy Chive Dip
Original recipe by by Sophia DeSantis, Veggies Don’t Bite
Active Time: 15 minutes • Total Time: 30 minutes
Yields: 6 Servings
- For the Tots:
- 1 cup Earthbound Farm Fresh Organic Broccoli, chopped (save the stems for baked sticks or rounds)
- 1 cup Earthbound Farm Fresh Organic Cauliflower, chopped (save the stems for baked sticks or rounds)
- 1 medium organic russet potatoes peeled
- ½ cup white beans
- ½ cup breadcrumbs
- 1 teaspoon organic yellow onion minced
- ¾ teaspoon sea salt
- ¼ teaspoon ground black pepper
- Creamy Chive Dip:
- 1 ½ cups cashews
- 1 cup water
- 2 tablespoons lemon juice
- 1 tablespoon white distilled vinegar
- 1 clove organic garlic
- 1 teaspoon sea salt
- ½ cup chopped chives
Get your kids in the kitchen with these broccoli cauliflower tots from Sophia DeSantis of Veggies Don’t Bite. They are super simple, easy to put together and have few ingredients!
Preheat the oven to 400° F
Boil potato for about 6-8 minutes, until just able to put fork in it. Blanch broccoli and cauliflower by dropping them in the boiling water for about a minute.
You could also cook the vegetables in the microwave!
While this is cooking, cut the stems of the cauliflower and broccoli into sticks or rounds. Mix with a drizzle of olive oil, some sea salt and black pepper. Put on a parchment lined cookie sheet and set aside.
Strain the potato, broccoli and cauliflower and put in a food processor with the other ingredients.
Pulse until mixture is crumbly and sticks together.
Form into tot shapes, using a heaping tablespoon for each.
Bake on a parchment lined cookie sheet for 30-35 minutes, or until the edges are browning.
Also put the cookie sheet with the stems in the oven at the same time. Bake these for about 20 minutes, or until you get the texture you like.
VEGAN SOUR CREAM AND CHIVE DIP:
While baking, make the dip by putting all ingredients except the chives into a blender and blending until nice and smooth. Add in the chives, and pulse to incorporate.
When the tots and stems are done, serve with the dip! Dip makes about 2 cups.
Cut the raw broccoli cauliflower and potato into larger chunks and measure roughly, or use the weights given
You can use frozen veggies if you prefer. Just measure out the same amount, defrost slightly in the microwave or countertop, then strain out any residual water.
Sub in other veggies to clean out your fridge. Carrots, sweet potato, zucchini, and spinach all work great! Just make sure to strain out any extra moisture.