Ingredients
Scale
- 2 cups riced broccoli (fresh or frozen & thawed)
- 1/2 cup grated Parmesan cheese
- 1/4 cup almond flour
- 1 egg, beaten
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil, for brushing
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Mix riced broccoli, Parmesan, almond flour, egg, garlic powder, salt, and pepper in a bowl until well combined.
- Form mixture into 1.5-inch tot-shaped cylinders (about 20–24 total).
- Place on tray, brush lightly with olive oil.
- Bake 18–20 mins, flipping halfway, until golden and crisp.
Notes
- For vegan option, substitute egg with 1 flax egg (1 tbsp ground flax + 3 tbsp water) and use nutritional yeast instead of Parmesan.
- For extra crunch, broil 1–2 mins at the end—watch closely.
- Serve with maple-mustard, ranch, or mashed avocado.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 6 tots
- Calories: 95 Kcal
- Sugar: 1g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
