These Garlicky & Cheesy Carrots and Cauliflower Tots are packed with fresh cauliflower, carrots, cheddar, garlic, and crunchy panko—perfectly crispy and oh-so-cheesy!
You know those moments when you’re determined to make something healthy, but your taste buds just want something crispy and cheesy? Yeah, that’s exactly how these Garlicky & Cheesy Carrots and Cauliflower Tots were born in my kitchen.
I remember staring at a sad head of cauliflower and a couple of lonely carrots sitting in my fridge, feeling zero inspiration. But then I thought about my love for tater tots—you know, the ones you can’t stop eating once you start? So, I figured, why not try making a healthier, veggie-packed version?
The first time I made them, my kitchen smelled like garlic heaven. Before I even got a chance to plate them up, my husband grabbed one straight from the pan. “Wow. These are actually good,” he said—sounding both surprised and impressed. (As if I ever make anything that’s NOT good?) The real test? My picky eater of a niece. She devoured them without even noticing the vegetables inside. That’s when I knew this recipe was a keeper.
Why You’ll Love This Garlicky & Cheesy Carrots and Cauliflower Tots Recipe?
- Crispy on the outside, melty on the inside – The perfect tot texture.
- Packed with veggies – But let’s be real, they taste like cheesy goodness.
- Easy to make – Boil, mix, shape, and bake. That’s it!
- Kid-approved – If my veggie-hating niece loves them, yours will too.
- Perfect for meal prep – They reheat beautifully for a quick snack.
Ingredient Notes:
Every ingredient plays a key role in making these tots deliciously crispy and cheesy. Let’s break it down:
- Cauliflower – The main base. It keeps the tots light but still holds everything together.
- Carrots – Adds a little natural sweetness and a pop of color.
- Cheddar & Parmesan – The cheddar gives a bold, gooey factor, while the parmesan adds saltiness and extra crisp.
- Garlic (fresh & powdered) – We’re going all in on the garlic because why not?
- Panko breadcrumbs – Adds crunch and structure so the tots don’t fall apart.
- Egg – Works as the glue that keeps everything together.
- Oregano & Parsley – A little herby freshness to balance out all the cheese.
How To Make Garlicky & Cheesy Carrots and Cauliflower Tots?
These tots come together so easily. Here’s how to make them:
Step 1. Cook the Veggies
Bring 4 cups of water to a boil with ½ teaspoon of salt. Add the cauliflower florets and carrots and let them cook for 5 minutes. You want them soft but not mushy. Drain and rinse with cold water, then pat dry really well. Let them cool slightly.
Step 2. Make the Cheese Mixture
In a large bowl, mix together the green onions, minced garlic, panko breadcrumbs, egg, cheddar cheese, parmesan cheese, oregano, garlic powder, parsley, salt, and black pepper.
Step 3. Pulse the Veggies
Transfer the cooked cauliflower and carrots to a food processor and pulse a few times. You want them chopped small but still a little chunky—think crumbly, not pureed. Add them to the cheese mixture and pulse everything together 5-6 more times until combined.
Step 4. Shape the Tots
Use about 2 tablespoons of the mixture per tot and roll them into small ovals with your hands. If the mixture feels a little wet, add a bit more panko to firm it up.
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Step 5. Bake to Crispy Perfection
Place the tots on a lightly greased baking sheet and bake at 400°F (200°C) for 10 minutes. Flip them over and bake for another 9-10 minutes until golden brown and crispy.
Step 6. Serve & Enjoy!
Let them cool for a couple of minutes (they’ll be hot inside!). Then serve with your favorite dipping sauces—ketchup, ranch, honey mustard, or even a garlicky yogurt dip.
Storage Options:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep for 2 months.
- Reheating: Bake at 375°F (190°C) for 10 minutes or air fry at 350°F (175°C) for 5-7 minutes to crisp them up again.
Variations and Substitutions:
Want to switch things up? Try these fun variations!
- Swap the veggies – Use broccoli instead of cauliflower or sweet potatoes instead of carrots.
- Go cheesier – Add mozzarella for a melty, stringy effect.
- Make it gluten-free – Use gluten-free breadcrumbs or almond flour instead of panko.
- Air fry them – Air fry at 375°F (190°C) for 12-15 minutes, flipping halfway through.
What to Serve with Garlicky & Cheesy Carrots and Cauliflower Tots?
- Classic dips: Ketchup, mustard, or ranch.
- Fancy options: Try a spicy aioli, honey mustard, or garlic yogurt dip.
- Pair with a meal: Serve alongside burgers, grilled chicken, or even a cozy soup.
- Brunch sidekick: Pair with scrambled eggs and avocado for a fun breakfast twist.
Frequently Asked Questions:
Can I make these without a food processor?
Absolutely! Just finely chop the cauliflower and carrots with a knife. It takes a little longer, but it works.
Can I make these ahead of time?
Yes! Shape the tots and freeze them raw. Then bake or air fry straight from the freezer when you’re ready to eat!
How do I keep them crispy?
Make sure your veggies are well-drained and pat them dry before mixing. Also, don’t overcrowd the baking sheet—they need space to crisp up!
And there you have it—crispy, garlicky, cheesy perfection in tot form! Whether you’re looking for a fun side dish, a sneaky way to eat more veggies, or just something ridiculously delicious to snack on, these Garlicky & Cheesy Carrots and Cauliflower Tots are about to become your new obsession.
Now tell me—what’s your go-to dipping sauce? Are you a ketchup purist, a ranch fanatic, or do you have a secret sauce I need to try? Let me know in the comments!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Garlicky & Cheesy Carrots and Cauliflower Tots
Ingredients
- 4 c. water
- 1/2 tsp. salt
- 1 small head cauliflower cut into florets
- 2 large carrots
- 2 green onions thinly sliced (white parts only)
- 3 garlic cloves minced
- 1 c. panko breadcrumbs
- 1 egg
- 1/2 c. grated reduced-fat sharp cheddar cheese
- 1/4 c. grated parmesan cheese
- 1 tsp. dried oregano
- 1/2 tsp. garlic powder
- 1/4 c. finely chopped fresh parsley
- Salt and freshly ground pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Lightly grease a baking sheet, with cooking spray. Set it aside.
- In a pan bring 4 cups of water to a boil adding 1/2 teaspoon of salt.
- Add the cauliflower and carrots to the boiling water. Let them cook for 5 minutes.
- Once done, drain and rinse the cauliflower and carrots with water. Use paper towels to pat them dry. Allow them some time to cool down.
- In a mixing bowl combine the sliced green onions, minced garlic, panko breadcrumbs, egg, grated cheddar cheese, grated parmesan cheese, dried oregano, garlic powder chopped fresh parsley, salt and freshly ground pepper.
- Transfer the cauliflower and carrots into your food processor. Pulse several times until they are evenly chopped without becoming too fine in texture.
- Now add the cheese mixture to the food processor. Pulse for approximately 5 to 6 times until everything is thoroughly combined.
- Using 2 tablespoons of the mixture at a time shape it into oval-shaped tots using your hands.
- Place these tots onto the baking sheet. Bake for about 10 minutes. Then flip them over. Continue baking for 9 to 10 minutes until they turn beautifully golden browned.
- Take them out of the oven. Allow them to sit for a couple of minutes. Enjoy these Carrots and Cauliflower Tots with a variety of dipping sauces, such as ketchup, tangy mustard, smooth yogurt or your own personal preference.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
