Crispy Cauliflower Tots

cauliflower tots
AuthorOrganic_ashleyCategory, DifficultyIntermediate

I love to have a hearty side dish with a meal but often find myself frustrated with the calories and time involved in prepping it after a long day. These tots hold up well in the fridge and taste great for a couple of days after they were made. The best part – they are also guilt free! Hope you love them as much as I do!

cauliflower tots
Yields8 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins
 2 cups cauliflower florets, finely chopped
 1 egg
 1 egg white
 1 small spanish onion
 3 tablespoons fresh parsley
 1/2 cup old cheddar - grated
 1/2 cup Italian breadcrumbs
 2 tablespoons parmigiano reggiano
 1 teaspoon olive oil
 1/2 teaspoon salt
 1/2 teaspoon pepper
 1 clove garlic - minced
1

Preheat oven to 400°F. Spread the olive oil on a lined baking sheet to prevent tots from sticking. Bring a pot of water about 1/4 of the way full to a boil.

2
3

Place the cauliflower florets in the pot of boiling water. Cover pot and let cook for 4 to 5 minutes or until they become tender. Once cooked drain well and dry with a paper towel or dish cloth. Chop florets finely and place into medium bowl.

4
5

In the bowl with the cauliflower, add the egg, egg whites, cheddar, breadcrumbs, onion, garlic, parsley and parmigiano reggiano. Mix thoroughly, then add the salt and pepper. Make sure all ingredients have been combined.

6
7

Use a tablespoon to scoop the mixture into your hands and roll into smooth, small 2 inch long segments onto the lined baking sheet. Repeat until all mixture has been used up.

8
9

Place the baking sheet into the oven and let cook for 8 – 9 minutes. Flip tots, and cook for another 8 – 9 minutes or until tots begin to turn golden. Remove from oven, let cool and enjoy.

Ingredients

 2 cups cauliflower florets, finely chopped
 1 egg
 1 egg white
 1 small spanish onion
 3 tablespoons fresh parsley
 1/2 cup old cheddar - grated
 1/2 cup Italian breadcrumbs
 2 tablespoons parmigiano reggiano
 1 teaspoon olive oil
 1/2 teaspoon salt
 1/2 teaspoon pepper
 1 clove garlic - minced

Directions

1

Preheat oven to 400°F. Spread the olive oil on a lined baking sheet to prevent tots from sticking. Bring a pot of water about 1/4 of the way full to a boil.

2
3

Place the cauliflower florets in the pot of boiling water. Cover pot and let cook for 4 to 5 minutes or until they become tender. Once cooked drain well and dry with a paper towel or dish cloth. Chop florets finely and place into medium bowl.

4
5

In the bowl with the cauliflower, add the egg, egg whites, cheddar, breadcrumbs, onion, garlic, parsley and parmigiano reggiano. Mix thoroughly, then add the salt and pepper. Make sure all ingredients have been combined.

6
7

Use a tablespoon to scoop the mixture into your hands and roll into smooth, small 2 inch long segments onto the lined baking sheet. Repeat until all mixture has been used up.

8
9

Place the baking sheet into the oven and let cook for 8 – 9 minutes. Flip tots, and cook for another 8 – 9 minutes or until tots begin to turn golden. Remove from oven, let cool and enjoy.

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