- 2 medium heads broccoli, cut into florets (roughly about 7-8 cups)
- 1 1/2 cups sharp white cheddar cheese, shredded
- 2/3 cup seasoned panko crumbs
- 2 large eggs
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Preheat oven to 400 degrees Fahrenheit. Line baking sheet with parchment paper and set aside.
Bring a large pot of water to a boil. Add broccoli florets and cook for 5 minutes. Transfer cooked florets to an ice bath to stop the cooking. Drain thoroughly.
Place half of the florets into a food processor and pulse for a few seconds to break florets into rice-sized pieces, or finely chop if you do not have a food processor. Repeat with the rest of the florets. Do not over pulse.
Drain broccoli rice by using a strainer and squeezing batches of the broccoli rice in your hands to remove excess moisture. Broccoli rice should yield about 3 cups after draining.
In a large bowl, mix together broccoli, white cheddar, Craisins® Dried Cranberries, panko crumbs, eggs, salt, pepper and garlic and onion powder until well combined.
Using a tablespoon, scoop a heaping amount of mixture and form into tots.
Bake for 15 minutes and flip tots over and bake an additional 5-10 minutes or until golden brown.
Remove from heat and serve immediately with ketchup, ranch or your favorite dipping sauce.