Veggie Tots for Toddlers

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Veggie Tots for Toddlers on Hello Rascal Kids. Lifestyle blog for the modern families, parents and kids.

Getting kids - and many adults - to eat the daily recommended amount of vegetables is no easy feat. When my kids were between the ages of one and two-and-a-half, I tried all sorts of creative ways to sneak veggies into their meals.

  • I shredded carrots into spaghetti sauce

  • I minced broccoli into meatballs

  • I treated them to zucchini bread and carrot muffins

  • I made veggie noodles

  • I added corn, peppers, and onions to make Fiesta Mac and Cheese

My mom thought I was crazy, and I often felt she was right. Was I working too hard to get my kids to eat veggies? Maybe. But what parent doesn’t do something crazy all in the name of their kids?!

A friend of mine shared this recipe she modified and perfected for cauliflower tots. Think homemade tater tots, but with cauliflower mixed in with the potatoes. (Note: you can substitute broccoli for the cauliflower, but the flavor is a big stronger.)

Veggie Tots for Toddlers on Hello Rascal Kids. Lifestyle blog for the modern families, parents and kids.

Ingredients you’ll need:

  • 12 ounces of cauliflower florets

  • 3 small red potatoes (each about 2 inches in length)

  • 1 large egg

  • 1/4 cup breadcrumbs (store bought will suffice)

  • 1/2 - 1 cup shredded cheddar cheese

  • Salt and Pepper

The Process:

  1. Line a baking sheet with parchment paper. Preheat the oven to 375 degrees.

  2. Steam the cauliflower until a knife can pierce through easily.

  3. Peel the potatoes, and then cut them into 1/2 inch pieces. Steam the potatoes in a microwave safe container for 4 minutes, or until a knife can pierce through easily.

  4. Cut the cauliflower into pieces the same size as the potatoes.

  5. In one bowl, combine the cauliflower and potatoes, and mash them until smooth.

  6. Add the shredded cheese, salt, and pepper to taste.

  7. Using a cookie scoop, form the tots and place them on the baking sheets.

  8. Bake in the oven for 20 - 25 minutes, depending on your preferred level of crispiness. Rotate 2 or 3 times during baking.

These are easy to make, and the kids love to help. I’ve experimented with different seasonings, keeping the potatoes more chopped rather than mashed, and swapping veggies, but the above list of ingredients is the one my kiddos prefer.

And hey, if your kids don’t go for these, you can at least say you tried (yet again!).

Written by Brandi Stanton, mama to 2 rascals, ages 2 and 4.