Oh my this was such an amazing simple side or appetizer to throw together! I had cauliflower and broccoli I needed to use up before going bad. You also could use zucchini or yellow squash for this recipe as well. I love to try and make simple dishes with what I have in the fridge. All you need for the recipe is a food processor or blender to mix all the ingredients together. Anyone can make this simple guilt free recipe. Low carb, keto and clean eating. I paired these veggie tots to go with scrambled eggs and bacon. I dipped the veggie tots in ranch dressing mixed with sriracha. You could also do olive oil, squeeze of a lemon, drizzle of balsamic vinegar and sprinkle S&P for another great dipping sauce idea.

For the veggie tots:

• 2 cups cauliflower florets
• 1 cup broccoli florets
• 1 egg white
• 1 Tbl Avacado Mayo
• 1/2 cup almond flour
• 1/4 cup fresh rosemary
• 1 Tsp sea salt
• 1/2 Tsp garlic powder
• 1/2 onion powder
• 1/4 Tsp ground black pepper
  

Dipping sauce:

• 1/2 cup of ranch dressing
• 2 Tbl of siracha or less for less spice

Instructions:

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, rosemary, 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 or more to ensure they’re golden brown, on top shelf of oven, rotating the tray halfway through. Super simple and easy! 😊

While the tots cook, whisk ranch dressing and siracha together in a small bowl. Serve alongside veggie tots.

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