Cauliflower Tots
Usually made from potatoes, these baked cauliflower tots put a keto spin on the traditional Tater Tot™ recipe. Seasoned with flavourful spices, you'll be eager to add them to your snack-time menu.
Ingredients
- 2 medium heads cauliflower rinsed (or 1-907g package of frozen florets)
- 2 large eggs beaten
- 1/2 cup grated Parmesan cheese 70g
- 1 cup grated mozzarella cheese 140g
- 1 cup almond flour
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- 1 tsp salt
- 1/4 tsp ground black pepper
Instructions
- Cut the cauliflower into small florets.
- Bring to boil approximately 1-inch of water in a stockpot. Place cauliflower in a steamer basket, cover and cook until tender, about 5-10 minutes.
- Drain and let cool slightly at room temperature until cool enough to handle (about 5 minutes).
- Using a food processor, pulse until it resembles rice grains.
- Place cauliflower in a cheese cloth and squeeze out the extra moisture over a bowl.
- Once cauliflower is fairly dry, add in the beaten eggs, cheeses, almond flour, and all the spices. Mix until thoroughly combined.
- Preheat the oven to 425°F.
- Spray a prepared baking sheet with cooking oil. Using a large spoon or cookie scoop, place evenly sized rounds of the cauliflower mixture onto the baking sheet.
- Form them into "tot" shapes by pressing down slightly with your finger or the back of a spoon.
- Bake for 15 minutes, until golden-brown.
- Serve with a sour cream or ranch dip.
Notes
You can purchase frozen cauliflower rice to help cut the prep time down for this recipe. Just defrost in the fridge overnight or in the microwave.
If you don't own a food processor, you can grate the raw cauliflower instead.