Veggie Tots Recipe

April 30, 2018

This recipe appears in the Thrive Market cookbook, Healthy Living Made Easy. Get your copy here, and find the ingredients in this shopping list.

Here’s a veggie-filled appetizer the whole family will love! It starts with a duo of cauliflower and broccoli that’s pulsed with almond flour, parsley, flavorful spices, and coconut oil mayo. The tots are baked and served alongside a creamy dipping sauce spiked with a lemon and turmeric vinaigrette.

Veggie Tots

Yield: 20 tots
Active Time: 15 minutes
Total Time: 30 minutes


Coconut spray oil

For the veggie tots:
2 cups cauliflower florets
1 cup broccoli florets
1 egg white
1 tablespoon Primal Kitchen Avocado Oil Mayo
½ cup almond flour
¼ cup fresh parsley leaves
1 teaspoon sea salt
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground black pepper

For the dipping sauce:
¼ cup Primal Kitchen Avocado Oil Mayo
2 tablespoons Primal Kitchen Lemon Turmeric Vinaigrette & Marinade


Make the veggie tots:
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and mist with cooking spray.

Add cauliflower and broccoli to a food processor; pulse until veggies turn into a rice-size texture. Add egg white, mayo, almond flour, parsley, salt, garlic powder, onion powder, and black pepper. Pulse until fully blended. Using a tablespoon scoop, form into an oval between your palms; place on prepared sheet tray. Repeat with remaining tots.
Bake 20 minutes on top shelf of oven, rotating the tray halfway through.

Make the dipping sauce:
While the tots cook, whisk mayo and lemon turmeric marinade in a small bowl. Serve alongside veggie tots.

Recipe credit: Angela Gaines

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Nicole Gulotta

Nicole Gulotta is a writer, author, and tea enthusiast.

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