The base of this recipe is from The Low Cholesterol Cookbook & Action Plan (page 152). I've modified to use whole wheat bread crumbs to make it easier, and provided 2 flavor profiles: one using popular Italian spices, one using popular Indian spices.
Preheat oven to 400°F
Line baking sheet with parchment paper
Bring a medium pot filled two-thirds with water to a boil over high heat.
Add the cauliflower and broccoli florets and return the water to a boil. Boil for 1 minute. Immediately drain and cool the vegetables under cold running water. Drain well. Wrap the vegetables in clean dishtowel or paper towel to remove as much water as possible and set aside.
In a food processor, combine the cooked vegetables, egg, paprika, salt, pepper and spices
Add the bread crumbs to the food processor. Pulse until the ingredients are chopped and well mixed (but not pureed!) Scoop the vegetable mixture by rounded tablespoons onto the prepared backing sheet and form into bite-sized cylinders. (Dampen fingers to prevent from sticking, if necessary.)
Bake for 20-25 minutes until browned and firm. Serve warm.
Makes 30 tots.
Jennifer Koslo, the recipe originator, suggests "you might try using a mix of almond flour ... to boost the cholesterol lowering power." My suggestion would be to modify by using 3/4 cup of whole wheat bread crumbs and 1/4 cup almond flour (you want the dry ingredients to be about 1 cup or they are too dry!)
You could also try this recipe using unseasoned, whole wheat panko rather than whole wheat bread crumbs.
Try Whole Foods if you are having trouble finding whole wheat bread crumbs.