Asparagus Cauliflower Veggie Tots

Meet Asparagus Cauliflower Veggie Tots – a lighter version of the classic potato tot. Coated with panko and baked until golden, they’re delicious on their own, and even better dunked into a creamy yogurt-ranch dip. Better make a double batch of these beauties … the kids are going to love ‘em!

Serves: 5
15 mins Prep time 30 mins Cook time
15 mins Prep time
30 mins Cook time
  • For the Dip, mix all ingredients in small bowl until well blended. Cover. Refrigerate until ready to serve.

  • For the Tots, preheat oven to 425°F. Place asparagus and carrots in food processor; cover. Process until coarsely chopped. Add cauliflower; cover. Process again until coarsely chopped. Add 1/4 cup of the panko and remaining ingredients; cover and pulse until well blended. Squeeze veggie mixture dry in a large piece of cheesecloth.

  • Shape the veggie mixture, one tablespoonful at a time, into balls then form into a “tot” shape. If the veggie tots do not hold their shape, refrigerate 20 to 30 minutes. Roll tots in remaining 1 cup panko to coat. Place on baking sheet sprayed with no stick cooking spray.

  • Bake 30 minutes or until golden brown and crisp, turning once. Serve veggie tots with Yogurt Ranch Dip.

Nutrition information

(Amount per serving)

  • 140Calories: 140Cholesterol: 11mg
  • Sodium: 139mgProtein: 8g
  • Total Fat: 4gSaturated Fat: 3g
  • Fiber: 3gCarbohydrate: 18g