CHEESY BAKED CAULI TOTS RECIPE
These may just be one of my best healthy recipes ever. Cauliflower tots are seriously our favorite side dish! All three of us just devour these perfectly crispy, cheesy, dare-I-say potato-ey little nuggets, even without taters in these tots.
What are cauliflower tots?
These tasty little finger food bites are the veggie alternative to tater tots made with shredded cauliflower instead of shredded potato. This recipe was inspired by Zucchini Tater Tots. While those are delicious, the addition of zucchini does affect the potato-ey texture. So I tried shredding cauliflower. Lo and behold, it worked!
Ingredients
3 cups shredded cauliflower (about half of a head. See Note.)
4 oz. shredded sharp cheddar cheese (about 1 cup)
1 egg
1/4 cup cornmeal or bread crumbs or ground oats also work
1 teaspoon kosher salt
a few grinds black pepper
1/2 teaspoon ground mustard
Instructions
Preheat your oven to 400°F. Spray a mini muffin tin with oil or cooking spray.
Place the shredded cauliflower in a kitchen towel and squeeze out the excess moisture.
Combine all of the ingredients in a large bowl, and mix together thoroughly. I like to use a fork.
Using a spoon or scoop, divide the mixture between the muffin cups and press down firmly into the cups.
Bake at 400°F for 20-25 minutes, or until golden brown.
What are cauliflower tots?
These tasty little finger food bites are the veggie alternative to tater tots made with shredded cauliflower instead of shredded potato. This recipe was inspired by Zucchini Tater Tots. While those are delicious, the addition of zucchini does affect the potato-ey texture. So I tried shredding cauliflower. Lo and behold, it worked!
Ingredients
3 cups shredded cauliflower (about half of a head. See Note.)
4 oz. shredded sharp cheddar cheese (about 1 cup)
1 egg
1/4 cup cornmeal or bread crumbs or ground oats also work
1 teaspoon kosher salt
a few grinds black pepper
1/2 teaspoon ground mustard
Instructions
Preheat your oven to 400°F. Spray a mini muffin tin with oil or cooking spray.
Place the shredded cauliflower in a kitchen towel and squeeze out the excess moisture.
Combine all of the ingredients in a large bowl, and mix together thoroughly. I like to use a fork.
Using a spoon or scoop, divide the mixture between the muffin cups and press down firmly into the cups.
Bake at 400°F for 20-25 minutes, or until golden brown.
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