Vegetarian Baked Broccoli Tots with Garlic and Parmesan Recipe

Let me tell you, these Vegetarian Baked Broccoli Tots with Garlic and Parmesan have become an absolute game-changer in our household. I was initially looking for a healthier, kid-friendly way to get more greens onto the dinner plate, especially for my somewhat broccoli-averse youngest. The moment these golden-brown beauties came out of the oven, fragrant with garlic and cheesy Parmesan, I knew I was onto something special. The kids, skeptical at first, were soon popping them like candy, and even my husband, a self-proclaimed “meat and potatoes” guy, was reaching for seconds. They are wonderfully crispy on the outside, tender and flavorful on the inside, and the fact that they’re baked, not fried, means I can feel good about serving them regularly. They’ve become our go-to for a fun appetizer, a tasty side dish, or even a light lunch. The combination of savory garlic, salty Parmesan, and the subtle earthiness of broccoli is just a match made in heaven. Plus, they’re surprisingly easy to whip up, making them perfect for busy weeknights. If you’re looking for a delicious and wholesome way to enjoy broccoli, trust me, this recipe is a must-try!

**Ingredients You’ll Need for Perfect Broccoli Tots**

To create these irresistible Vegetarian Baked Broccoli Tots, you’ll need a handful of simple, wholesome ingredients. The key to their fantastic flavor and texture lies in using fresh components and the right combination of binders and seasonings.

• Fresh Broccoli: Approximately 1 large head (about 4-5 cups of florets, yielding roughly 2-2.5 cups once steamed and finely chopped). This is the star of the show, providing a nutritious base and a lovely green hue.
• Panko Breadcrumbs: 1 cup, plus an extra 1/4 cup for optional outer coating. Panko breadcrumbs are lighter and airier than regular breadcrumbs, resulting in a much crispier tot.
• Freshly Grated Parmesan Cheese: 1/2 cup, plus extra for sprinkling on top. Use good quality Parmesan for the best nutty, salty flavor. Pre-grated can work, but fresh offers superior taste and melt.
• Large Eggs: 2, lightly beaten. These act as the primary binder, holding the tots together.
• Garlic: 2-3 cloves, minced (or 1 teaspoon garlic powder). Fresh garlic provides a pungent, aromatic kick, but garlic powder is a convenient alternative.
• Yellow Onion: 1/4 cup, finely minced (optional, but adds depth of flavor).
• All-Purpose Flour: 2 tablespoons (optional, helps with binding if your mixture feels too wet).
• Salt: 1/2 teaspoon, or to taste. Essential for bringing out all the flavors.
• Black Pepper: 1/4 teaspoon, or to taste. Adds a subtle warmth.
• Olive Oil or Cooking Spray: For greasing the baking sheet, ensuring the tots don’t stick and develop a golden-brown crust.
• Optional Seasonings: A pinch of red pepper flakes for a little heat, or 1/2 teaspoon of Italian seasoning for an herbaceous note.

**Step-by-Step Instructions for Baking Your Broccoli Tots**

Follow these detailed instructions to achieve perfectly baked, crispy, and flavorful broccoli tots every single time. The process involves a few key steps: preparing the broccoli, mixing the ingredients, shaping the tots, and baking them to golden perfection.

1. Preheat and Prepare:
   • Preheat your oven to 400°F (200°C).
   • Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking. Lightly grease the parchment paper with olive oil or cooking spray.
2. Cook the Broccoli:
   • Wash the broccoli head thoroughly and cut it into florets.
   • Steam the broccoli florets until tender-crisp, about 5-7 minutes. You can do this in a steamer basket over boiling water, or by placing them in a microwave-safe bowl with a tablespoon or two of water, covering, and microwaving on high for 3-4 minutes. The broccoli should be tender enough to chop easily but not mushy.
   • Once cooked, immediately transfer the broccoli to an ice bath (a bowl of ice and water) for a minute or two to stop the cooking process and retain its vibrant green color. Then, drain it very well.
3. Chop the Broccoli:
   • Pat the steamed broccoli florets thoroughly dry with paper towels or a clean kitchen towel. This step is crucial – excess moisture will result in soggy tots that don’t hold their shape.
   • Finely chop the broccoli. You can do this by hand with a sharp knife or by pulsing it a few times in a food processor. Be careful not to over-process it into a paste; you want small, distinct pieces for texture. Aim for pieces about the size of rice grains or slightly larger.
4. Combine Ingredients:
   • In a large mixing bowl, combine the finely chopped broccoli, 1 cup of Panko breadcrumbs, 1/2 cup of grated Parmesan cheese, the lightly beaten eggs, minced garlic, and finely minced onion (if using).
   • Add the salt, black pepper, and any optional seasonings like red pepper flakes or Italian seasoning.
   • Mix everything together thoroughly with a spoon or your hands until just combined. Don’t overmix. The mixture should hold together when squeezed. If it seems too wet, add the optional 2 tablespoons of all-purpose flour (or a bit more Panko) one tablespoon at a time until it reaches a workable consistency. If it seems too dry, you can add a tiny splash of water or another tablespoon of beaten egg, but this is rarely needed if the broccoli isn’t over-dried.
5. Shape the Tots:
   • Take about 1 to 1.5 tablespoons of the broccoli mixture for each tot.
   • Roll the mixture between your palms to form a small, compact cylinder or oval shape, similar to traditional tater tots. Squeeze firmly to ensure they hold together.
   • If desired, for an extra crispy exterior, you can lightly roll each formed tot in the extra 1/4 cup of Panko breadcrumbs before placing it on the prepared baking sheet. This step is optional but recommended for maximum crunch.
   • Arrange the tots in a single layer on the prepared baking sheet, ensuring there’s a little space between each one. This allows air to circulate for even baking and crisping. Do not overcrowd the pan; use two baking sheets if necessary.
6. Bake to Golden Perfection:
   • Place the baking sheet in the preheated oven.
   • Bake for 10-12 minutes. The bottoms should start to look golden.
   • Carefully flip each tot using a spatula or tongs.
   • Continue baking for another 10-15 minutes, or until the tots are golden brown all over, crispy on the outside, and heated through. Total baking time will be around 20-27 minutes, depending on your oven and the size of your tots.
7. Serve:
   • Once baked, remove the broccoli tots from the oven. If desired, sprinkle with a little extra Parmesan cheese while they are still hot.
   • Let them cool for a few minutes before serving, as they will be very hot inside. They will also crisp up a bit more as they cool.
   • Serve warm with your favorite dipping sauces.

**Nutrition Facts (Approximate)**

Understanding the nutritional value of what we eat is important. These Vegetarian Baked Broccoli Tots offer a healthier alternative to their deep-fried potato counterparts. Please note that these are estimates and can vary based on exact ingredient quantities, brands used, and tot size.

• Servings: This recipe makes approximately 20-24 tots, which serves about 4 people as a side dish or appetizer.
• Calories per Serving (assuming 5-6 tots): Approximately 150-180 calories.

Key Nutritional Highlights:

• Lower in Fat: Being baked instead of fried significantly reduces the fat content compared to traditional tater tots.
• Good Source of Fiber: Broccoli is rich in dietary fiber, which aids digestion and promotes satiety.
• Vitamins and Minerals: Broccoli provides essential vitamins like Vitamin C and K, as well as folate and potassium.
• Protein: The eggs and Parmesan cheese contribute a decent amount of protein.
• Vegetarian-Friendly: A fantastic way for vegetarians to enjoy a tot-like snack or side.

These tots are a great way to sneak in more vegetables, especially for picky eaters, while still delivering on flavor and satisfying that craving for something crispy and savory.

**Preparation and Cooking Time**

Knowing how long a recipe takes from start to finish helps in planning your meals, especially on busy days. Here’s a breakdown of the time investment for these delicious broccoli tots:

• Preparation Time: 20-25 minutes
  • This includes washing and chopping the broccoli (5-7 minutes).
  • Steaming or microwaving the broccoli (5-7 minutes).
  • Cooling and finely chopping the cooked broccoli (5 minutes).
  • Mixing all the ingredients and shaping the tots (5-8 minutes).
  • Note: If you’re very efficient or using a food processor for chopping, this time might be slightly less.
• Cooking Time: 20-27 minutes
  • This is the baking time in the oven, including the flip halfway through. The exact time can vary depending on your oven’s accuracy and the desired level of crispiness.
• Total Time: Approximately 40-52 minutes
  • From gathering your ingredients to pulling golden, crispy tots out of the oven, you can expect this recipe to take under an hour, making it a feasible option for weeknight cooking or a quick appetizer.

This manageable timeframe makes these Vegetarian Baked Broccoli Tots with Garlic and Parmesan an accessible and rewarding culinary endeavor.

**How to Serve Your Delicious Baked Broccoli Tots**

These Vegetarian Baked Broccoli Tots are incredibly versatile and can be enjoyed in numerous ways. Their savory, cheesy, and garlicky profile makes them a welcome addition to many meals or a standout snack on their own. Here are some fantastic ideas on how to serve them:

• As a Classic Appetizer with Dips:
  • Ketchup: The timeless pairing. Its sweetness and tanginess complement the savory tots perfectly.
  • Ranch Dressing: A creamy, herby classic that kids and adults alike will love.
  • Garlic Aioli: Elevate the garlic flavor with a homemade or store-bought garlic aioli. Simply mix mayonnaise with minced garlic, lemon juice, and a pinch of salt.
  • Sriracha Mayo: For a spicy kick, mix sriracha with mayonnaise to your desired heat level.
  • Honey Mustard: The sweet and tangy notes of honey mustard provide a delightful contrast.
  • Marinara Sauce: A warm bowl of marinara sauce for dipping gives them an Italian flair.
  • Greek Yogurt Dip: Mix plain Greek yogurt with lemon juice, dill, garlic powder, and a pinch of salt for a healthier, tangy dip.
  • Sweet Chili Sauce: Offers a lovely sweet, spicy, and tangy combination.
• As a Healthy Side Dish:
  • Alongside Burgers: A fantastic alternative to French fries with your favorite veggie burgers or traditional burgers.
  • With Grilled or Baked Chicken/Fish: Their savory profile pairs beautifully with lean proteins.
  • Next to a Quiche or Frittata: Add a fun, crispy element to a brunch spread.
  • With Sandwiches or Wraps: Swap out chips for these more nutritious tots.
  • As part of a “Kid’s Choice” Dinner: Serve with other kid-friendly favorites like chicken nuggets (or veggie nuggets) and fruit.
• For Entertaining and Parties:
  • On a Platter: Arrange them artfully on a platter with a selection of dipping sauces. They are great finger food.
  • Make-Ahead Friendly: You can shape the tots ahead of time and bake them just before guests arrive.
  • Crowd-Pleaser: Their universal appeal makes them a hit with guests of all ages, including vegetarians.
• As a Nutritious Snack:
  • After-School Snack: A healthier and more filling option than processed snacks for kids.
  • Guilt-Free Munching: Perfect for when you’re craving something savory and crispy without the heaviness of fried foods.
• Creative Twists:
  • Broccoli Tot “Nachos”: Top a pile of baked tots with melted cheese, salsa, sour cream, and jalapeños.
  • In a “Bowl” Meal: Add them to a grain bowl or salad for extra texture and flavor.

No matter how you choose to serve them, these Vegetarian Baked Broccoli Tots with Garlic and Parmesan are sure to be a delightful and satisfying treat. Don’t forget to serve them warm for the best texture and flavor experience!

**Additional Tips for Broccoli Tot Perfection**

To ensure your Vegetarian Baked Broccoli Tots turn out absolutely perfect every time, here are five additional tips that can make a significant difference:

1. Achieve Maximum Crispiness:
   • Don’t overcrowd the baking sheet: Give your tots enough space. If they are too close together, they will steam rather than bake and crisp up. Use two baking sheets if necessary.
   • Consider a final broil: For an extra-crispy finish, after they are fully cooked, you can switch your oven to the broil setting for 1-2 minutes. Watch them very carefully during this time, as they can go from golden to burnt very quickly.
   • Ensure Panko adhesion: If you’re doing the optional Panko coating, gently press the breadcrumbs onto the tots to help them stick better during baking.
2. The Importance of Squeezing Broccoli Dry:
   • This cannot be stressed enough. After steaming and chopping the broccoli, place it in a clean kitchen towel or several layers of heavy-duty paper towels and wring out as much moisture as humanly possible. The drier the broccoli, the crispier your tots will be, and the better they will hold their shape. Wet broccoli is the number one enemy of crispy tots.
3. Customize Your Flavor Profile:
   • Cheese Variations: While Parmesan is classic, feel free to experiment. Sharp cheddar, Gruyère, or even a bit of Monterey Jack for meltiness can be delicious. A sprinkle of nutritional yeast can be used for a cheesy flavor if you’re aiming for dairy-free (along with an egg substitute).
   • Spice it Up: Add a pinch of cayenne pepper, smoked paprika for a smoky depth, or a finely minced jalapeño (seeds removed for less heat) to the mixture.
   • Herb Power: Fresh herbs like finely chopped parsley, chives, or dill can be added to the mix for extra freshness. Dried Italian seasoning or Herbes de Provence also work well.
4. Getting the Consistency Just Right:
   • Before shaping all your tots, test one. Form a tot and see if it holds its shape. If the mixture is too crumbly, it might need a little more binder – try adding another tablespoon of beaten egg or a teaspoon of water. If it’s too wet and sticky (making it hard to shape), add a tablespoon more of Panko breadcrumbs or all-purpose flour until it’s manageable. The ideal consistency is moist enough to stick together but not so wet that it’s goopy.
5. Storage and Reheating for Best Results:
   • Storage: Store leftover baked broccoli tots in an airtight container in the refrigerator for up to 3-4 days.
   • Reheating: For the best texture, avoid reheating in the microwave, as this can make them soggy. The best way to reheat is in the oven or a toaster oven at 350°F (175°C) for 5-10 minutes, or until warmed through and re-crisped. An air fryer also works wonderfully for reheating, usually at 350-375°F for 3-5 minutes.
   • Freezing: You can freeze unbaked tots by placing them on a baking sheet in a single layer until solid, then transferring them to a freezer-safe bag or container for up to 2-3 months. Bake from frozen, adding about 5-10 minutes to the baking time. You can also freeze baked tots, though they might not be quite as crispy upon reheating as freshly baked ones.

By keeping these tips in mind, you’ll be well on your way to mastering the art of the perfect Vegetarian Baked Broccoli Tot!

**Frequently Asked Questions (FAQ) About Baked Broccoli Tots**

Here are answers to some common questions you might have about making these delicious Vegetarian Baked Broccoli Tots with Garlic and Parmesan:

1. Q: Can I make these broccoli tots vegan?
   • A: Yes, you absolutely can adapt this recipe to be vegan with a few substitutions!
     • Egg Replacer: For the eggs, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5-10 minutes to thicken – use two flax eggs for this recipe) or a commercial vegan egg replacer. You might find the tots are slightly more delicate with a flax egg, so handle them gently.
     • Vegan Parmesan: There are many store-bought vegan Parmesan alternatives available. You can also use nutritional yeast (about 1/4 to 1/3 cup) for a cheesy, umami flavor, possibly adding a little extra salt.
     • Ensure your breadcrumbs are vegan (most Panko brands are, but always check).
     • With these changes, you’ll have delicious vegan broccoli tots!
2. Q: Can I use frozen broccoli instead of fresh?
   • A: Yes, frozen broccoli can be used as a convenient alternative. You’ll need to thaw it completely first. Once thawed, it’s even more crucial to remove excess moisture. After thawing, steam or microwave it briefly just until tender (it will cook faster than fresh). Then, chop it finely and squeeze out as much water as possible using a clean kitchen towel or paper towels. Frozen broccoli tends to hold more water, so this draining step is paramount to avoid soggy tots.
3. Q: How do I make my broccoli tots extra crispy without frying?
   • A: Several factors contribute to crispiness:
     • Panko Breadcrumbs: Using Panko instead of regular breadcrumbs is key, as they create a lighter, crunchier crust. The optional step of rolling the formed tots in an additional layer of Panko also significantly boosts crispiness.
     • Dry Broccoli: As mentioned multiple times, ensure your cooked broccoli is thoroughly dried and squeezed of excess moisture.
     • Don’t Overcrowd: Bake tots in a single layer with space between them on the baking sheet. This allows hot air to circulate.
     • Sufficient Baking Time & Flipping: Bake until they are truly golden brown and flip them halfway through for even crisping.
     • High Heat: Baking at 400°F (200°C) helps achieve a crispy exterior.
     • Oil/Spray: Lightly greasing the parchment paper helps the bottoms crisp up.
     • Brief Broil: A minute or two under the broiler at the very end (watch carefully!) can add extra crunch.
4. Q: Can I make these broccoli tots ahead of time?
   • A: Yes, there are a couple of ways to make them ahead:
     • Prepare and Refrigerate (Unbaked): You can prepare the broccoli mixture, shape the tots, and arrange them on a baking sheet. Cover them tightly with plastic wrap and refrigerate for up to 24 hours. Bake as directed when ready.
     • Bake and Reheat: Bake the tots completely, let them cool, and store them in an airtight container in the refrigerator. Reheat in the oven or toaster oven at 350°F (175°C) for 5-10 minutes, or in an air fryer, until hot and crispy.
     • Freeze (Unbaked or Baked): For longer storage, freeze unbaked tots on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 5-10 minutes to the baking time. You can also freeze fully baked tots and reheat from frozen, though the texture might be slightly compromised compared to fresh.
5. Q: My broccoli tots are falling apart. What did I do wrong?
   • A: This is a common issue with a few potential causes:
     • Too Much Moisture: The most likely culprit. If the broccoli wasn’t squeezed dry enough, the mixture will be too wet and won’t hold together.
     • Not Enough Binder: You might need a bit more egg or breadcrumbs. If the mixture feels very loose and doesn’t stick when you try to form a tot, try adding another tablespoon of Panko or a bit more beaten egg. The optional flour can also help.
     • Broccoli Chopped Too Coarsely: If the broccoli pieces are too large, the tots will have a harder time binding. Ensure it’s finely chopped.
     • Not Packed Tightly Enough: When shaping the tots, make sure to press the mixture firmly together.
     • Overmixing (Less Common): While you need to mix well, extreme overmixing could potentially break down the structure too much, though this is less common than the moisture issue.
     • If you’re struggling, try chilling the mixture in the refrigerator for 20-30 minutes before shaping; this can sometimes help it firm up.

Print