Ingredients

The following ingredients have 4 Servings
  • 3 Cups Cauliflower florets ((290g))
  • 6 Tbsp diced onion
  • 3 Tbsp Light cottage cheese
  • 1 1/2 Tbsp minced garlic
  • 1 large Egg white
  • 3/4 Cup Reduced-fat Cheddar cheese, (shredded)
  • 1/2 Cup + 2 Tbsp Gluten free panko
  • 3 Tbsp Parsley, (minced)
  • Salt and pepper to taste

Instruction

  • Preheat you oven to 400 degrees and very GENEROUSLY spray a cookie sheet with cooking spray.
  • Place the cauliflower florets into a food processor and blend until broken down and “rice-like.” Transfer to a microwave-safe bowl and microwave for 3 minutes. Stir and then microwave and additional 2 minutes.
  • Add in the onion, cottage cheese and garlic and stir until well mixed. Microwave again for 20 seconds.
  • Finally, add in the egg white, cheddar, panko, parsley and a pinch of salt and pepper, to taste. Stir until well mixed and the egg white is evenly distributed.
  • Using a 1 Tbsp measure form the cauliflower into tots. I find the easiest is to really pack the cauliflower into a 1 Tbsp measuring spoon and then gently top it onto your hand until it comes out of the spoon in a perfect tot shape. Place it on the pan. Do this for all the cauliflower. You should end up with 32-34 tots.
  • Generously spray the tops with cooking spray and bake for 20 minutes. Then, spray the tops generously again, and bake an additional 7-10 minutes, or until the tots are golden brown and crunchy.
  • DEVOUR! (I like them with ketchup!)