Preheat and prep: Heat the oven to 400°F (200°C). Line a baking sheet with parchment and lightly spray with oil.

Steam the veggies: Steam broccoli and cauliflower until just tender, about 6–8 minutes. You can also microwave in a covered bowl with a splash of water for 5–7 minutes.

Drain very well: Let the veggies cool slightly, then squeeze out excess moisture using a clean kitchen towel or layered paper towels. This step keeps the tots crisp.

Pulse to chop: Add the veggies to a food processor and pulse until finely chopped, like rice. Avoid turning them into a puree.

Mix the base: In a large bowl, combine chopped veggies, egg, parmesan, breadcrumbs, mozzarella (if using), garlic powder, onion powder, salt, pepper, and red pepper flakes. Stir until the mixture holds together when pressed.

Shape the tots: Scoop about 1 tablespoon of mixture and form into small cylinders. Place on the prepared baking sheet. You should get 24–30 tots.

Oil lightly: Spray or brush the tops with a little olive oil for extra browning.

Bake: Bake 18–22 minutes, flipping halfway, until golden and crisp on the edges. For extra crunch, broil for 1–2 minutes at the end.

Air fryer option: Air fry at 380°F (193°C) for 10–12 minutes, shaking or flipping halfway, until deeply golden.

Serve: Sprinkle with a pinch of salt and serve hot with ketchup, ranch, honey mustard, or spicy mayo.