Ingredients

The following ingredients have 24 Servings
  • Cooking spray or olive oil
  • 4 cups cauliflower florets (approximately one large cauliflower head)
  • 1 egg
  • 1/2 cup onion (diced)
  • 1/3 cup shredded parmesan
  • 1/3 cup shredded cheddar
  • 1/4 cup finely ground breadcrumbs (use almond flour for the low-carb version)
  • Salt and ground fresh pepper to taste

Instruction

  • Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper or grease with cooking spray or olive oil.
  • Steam the cauliflower florets. Fill a large pot or skillet with 1 to 2 cups of water and place a steamer basket in the bottom. Bring the water to a boil, place florets into the basket and cover with a lid. Steam for approximately 5 minutes.
  • Drain steamed cauliflower florets. Place them in your food processor and pulse for a few seconds (you want to get the consistency of “rice”).
  • Transfer pureed cauliflower to a kitchen towel or cheese cloth and wring it out. Remove as much moisture as possible. Once, I made this recipe without squeezing out the water and the tots were not as crispy. This process is very important!
  • In a medium bowl, add all the ingredients and mix until well combined.
  • Spoon 1-2 tablespoons (depending on the size you prefer) of the mixture and use your hands to make a tot shape.
  • Place tots on the prepared baking sheet and repeat the process until you use up the cauliflower mixture. The tots should be set 1 inch apart.
  • Bake for about 20 minutes. Turn them over and bake 10 minutes longer, until crispy.
  • Remove from the oven and serve with ketchup or any other dip of your preference.