Tater Tots without the potato.
Entire head of broccoli
3 tbsp Panko Bread Crumbs (for broccoli mixture)
½ cup Panko Bread Crumbs (for coating “bombs” after mixed and formed)
1 tbsp coconut flour
3 tbsp half & half (or buttermilk)
¼ cup grated parmesan
½ cup shredded mozzarella (not fresh mozz, make sure it’s a dry mozz)
1 teaspoon onion powder
½ teaspoon chili powder
Salt & pepper to taste
Preheat oven 350 degrees.
Remove florets from stalk (leave a little of the stem on each floret) and place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Place into the oven for 20 mins and the florets begin to brown slightly on edges.
While broccoli in oven, combine rest of ingredients in a mixing bowl.
Once broccoli out of oven, place into food processor and blitz.
Mix blitzed broccoli with ingredients in bowl.
Pour ½ cup Panko into shallow dish and season.
Form broccoli mixture into shapes – meatballs, tots, fries, etc.
Coat in Panko and place on oiled sheet pan. Bake in oven (350 degrees) for 20 mins.
*for all over browning – turn broccoli bombs over halfway through baking time.
I made a dipping sauce to go with these:
¼ mayo + ¼ plain Greek yogurt + lemon zest + juice from ½ lemon + salt and pepper
Use your imagination and add additional flavors to the bombs – bacon, jalapeno, red pepper, etc. Also – get creative with the dip. However, no dip is needed they are delicious on their own!