View More Paleo Broccoli Recipes:
Addictive Roasted Broccoli and Mushrooms with Onion Wedges
The Best 5-Ingredient Roasted Broccoli with Lemon (Oven Baked)
Sheet Pan Roasted Broccoli and Sweet Potatoes
Life-changing Garlic Roasted Broccoli and Carrots
Garlic Roasted Broccoli (I Could Eat This Everyday)
Creamy Paleo Crockpot Broccoli Soup (So Good!)
Ingredients
- For the broccoli tots:
- 1 head broccoli, cut into florets and riced
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 egg
- ¼ cup almond flour
- 2 tbsp coconut flour
- 2 tbsp nutritional yeast (optional)
- salt, black pepper to taste
- For the cheese sauce:
- 1 cup raw cashews, soaked in hot water for 30 minutes
- 3 tbsp unsweetened almond milk
- 2 tsp lemon juice
- 1 tsp apple cider vinegar
- 2 tbsp nutritional yeast (optional)
- ½ tsp onion powder
- ½ tsp garlic powder
- salt to taste
Directions
- Preheat oven to 350°F.
- Place the broccoli rice in a bowl and sprinkle with ½ tsp salt.
- Mix to combine.
- Let sit for 20 minutes.
- Using a clean dish towel or cheese cloth, drain broccoli completely, removing as much water as possible.
- Transfer the broccoli to a large bowl.
- Add the egg, garlic powder, onion powder, almond flour, coconut flour and nutritional yeast.
- Season to taste with salt and black pepper.
- Mix to combine.
- Line a large baking sheet with parchment paper.
- Scoop out mixture 1 tablespoon at a time and shape into tot forms.
- Bake in preheated oven for 35-40 minutes, until golden brown.
- Remove from the oven and allow to cool slightly.
- To make the cheese sauce, drain and rinse the cashews.
- Place the cashews and the rest of ingredients in a high speed blender and blend until smooth.
- Season to taste with salt and serve with broccoli tots.
Would this work with frozen broccoli?
It would! I recommend using fresh broccoli though, as it gives the recipe a ‘freshness’ you just can’t get with frozen broccoli.