Aligning With Health
Heidi Tobey - Holistic and Functional Wellness Health Coach

Cauliflower and Broccoli Tots

 All Sides and Salads
 All Recipes

Yeilds 4 Servings


Ingredients
  • 2 slices soft whole wheat sandwich bread, torn into bits
  • 1½ cups small cauliflower florets and chopped peeled stems
  • 1½ cups small broccoli florets and chopped peeled stems
  • 1 egg or 1 flax egg
  • ½ teaspoon coarse sea salt

Directions
Preheat the oven to 400ºF. Line a baking sheet with parchment paper.

Place bread in a small bowl, add ½ cup water and let soak for at least 15 minutes. Bring a medium pot filled two-thirds with water to a boil. Add cauliflower and broccoli and return to a boil, then boil for 1 minute. Immediately drain and cool vegetables under cold running water. Drain well. Wrap vegetables in a kitchen towel or paper towels to remove as much moisture as possible.

Combine vegetables, egg and salt in a food processor. Squeeze bread very well to remove excess liquid and add to the processor. Pulse just until chopped but not puréed.

Scoop vegetable mixture by rounded tablespoons onto the prepared baking sheet. Dampen your fingers to prevent them from sticking and form mixture into tot-shaped cylinders. Bake until browned and firm, 20 to 25 minutes. Serve warm.
 

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