Cauliflower Cheddar Tots – Fresh. Out.

Following the success of our Zucchini Tots, we decided to make a cauliflower version.

That is all. You’re welcome.

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  • 2 cups riced fresh cauliflower, packed
  • 2 large eggs (or 1/2 cup egg whites)
  • 1 large garlic clove, minced
  • 1/2 cup shredded extra sharp cheese
  • 1/4 cup shredded parmesan cheese
  • 4 tbsp nutritional yeast
  • 2 tbsp Anthony’s coconut flour
  • 1 tbsp Anthony’s arrowroot flour
  • 1 tbsp finely chopped fresh chives, packed
  • 1 tbsp extra-virgin olive oil, divided
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper
  1. Place oven rack at center position and preheat oven to 400 degrees F. 
  2. Break a medium head of cauliflower into uniform pieces and pulse in a food processor to rice, then measure 2 packed cups. 
  3. Heat a large saute pan over medium-low heat and add 2 teaspoons of the olive oil and cauliflower rice. Cook 2-3 minutes then add the garlic and stir to combine. Cook another 3-4 minutes until the rice befins to soften. Remove from heat and transfer in small batchs to a potato ricer, clean cotton towel or cheesecloth to squeeze out any excess liquid. 
  4. Place squeezed cauliflower in a large bowl and allow to cool.
  5. In another bowl, combine salt, pepper, coconut and arrowroot flours, and nutritional yeast.
  6. Measure cheese and chives and add to cooled cauliflower then beat two eggs and fold into the cauliflower and cheese mixture. Add the dry ingredients and combine fully. Let rest 5 minutes. 
  7. While the mixture is resting, use remaining teaspoon of oil to grease a non-stick metal 24-well mini muffin tin (or two 12-well tins). 
  8. Divide the mixture evenly between the 24 wells and press down firmly to pack.  There should be just enough mixture to fill the wells without spilling over. 
  9. Bake on center rack for 20 minutes. The tots will be golden brown on top and a deeper brown around the sides. Watch closely after 15 minutes so cheese does not burn. 
  10. Remove from oven and immediately go around the edges of each well with a knife or toothpick to separate the tot from the sides of the tin. Let sit about 5 minutes before attempting to remove the tots. They need some time to finish off and firm up. 
  11. Transfer to a serving platter or plates and s serve immediately.

Refrigerate leftovers in an airtight container up to 4 days. Freezing is not recommended. 

Keywords: CAULIFLOWER, CAULIFLOWER RICE, CAULIFLOWER TOTS, LOW-CARB, GRAIN-FREE, GLUTEN-FREE, HEALTHY TATER TOTS, HEALTHY SNACKS, QUICK MEALS, APPETIZERS, SIDES

CAULIFLOWER CHEDDAR TOTS