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Recipes

Easy Roasted Broccoli Tots with Cheese Dipping Sauce (Dairy-Free)

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Much to the delight of my parents, broccoli and cheese were among my favorite foods growing up. That is, because I used to dip my broccoli in cheese, otherwise I wouldn’t eat it. For my parents, that was a small compromise to make considering I was willingly reaching for some greens—not an easy feat apparently. Now that I have my own kids, I’m quickly discovering how a little bit of creativity goes a long way. In this case, some cheese dipping sauce goes a long way. These easy roasted broccoli tots are a hit with the little ones, so much that I make them a few times a week without any complaints. The best part is I use a dairy-free dipping sauce made from soaked raw cashews, almond milk, lemon juice, apple cider vinegar, onion powder, garlic powder, and nutritional yeast.

Paleo Roasted Broccoli Tots with Cheese Dipping Sauce
Serving Size
1
Calories/Serving
216

Paleo Roasted Broccoli Tots with Cheese Dipping Sauce

Paleo Roasted Broccoli Tots with Cheese Dipping Sauce

Paleo Roasted Broccoli Tots with Cheese Dipping Sauce

Paleo Roasted Broccoli Tots with Cheese Dipping Sauce

Paleo Roasted Broccoli Tots with Cheese Dipping Sauce

Paleo Roasted Broccoli Tots with Cheese Dipping Sauce

Paleo Roasted Broccoli Tots with Cheese Dipping Sauce

Paleo Roasted Broccoli Tots with Cheese Dipping Sauce

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!)


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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

  1. Preheat oven to 350°F.
  2. Place the broccoli rice in a bowl and sprinkle with ½ tsp salt.
  3. Mix to combine.
  4. Let sit for 20 minutes.
  5. Using a clean dish towel or cheese cloth, drain broccoli completely, removing as much water as possible.
  6. Transfer the broccoli to a large bowl.
  7. Add the egg, garlic powder, onion powder, almond flour, coconut flour and nutritional yeast.
  8. Season to taste with salt and black pepper.
  9. Mix to combine.
  10. Line a large baking sheet with parchment paper.
  11. Scoop out mixture 1 tablespoon at a time and shape into tot forms.
  12. Bake in preheated oven for 35-40 minutes, until golden brown.
  13. Remove from the oven and allow to cool slightly.
  14. To make the cheese sauce, drain and rinse the cashews.
  15. Place the cashews and the rest of ingredients in a high speed blender and blend until smooth.
  16. Season to taste with salt and serve with broccoli tots.

Servings

Serving Size

1

Servings/Recipe

6

P.S. Make sure to take a look at the Paleo Grubs Book. It has over 470+ easy paleo recipes and free 10 week meal plan. Click here to view recipes.

Nutrition Information

Calories

216

Carbohydrates

17 g

Fat

14.1 g

Sugar

3.5 g

Protein

9.6 g

Fiber

4.9 g

Calories 216 kcal
Potassium 535.6 mg
Vitamin A 42.9 µg
Vitamin C 91.3 mg
Folic Acid (B9) 74.2 µg
Sodium 348.3 mg

Print Recipe

    • It would! I recommend using fresh broccoli though, as it gives the recipe a ‘freshness’ you just can’t get with frozen broccoli.

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