Okay, I am not going to pretend that these pictures do anything for these yummy tots. I tried out this new recipe after buying cauliflower. Cauliflower is probably my husband’s least favorite vegetable and he kind of hates when I make it. I really had low expectations because the last time I tried to use cauliflower in a less than traditional recipe he called it interesting. Just a heads up, when they say you can use cauliflower to make a “cream” sauce don’t believe them. I had to side with my husband on that one.
But lets get back to these Cauliflower Tots, they were delicious. They were yummy bite size, cheesy goodies. I think my husband ate almost half the tray which says ALOT for anything with cauliflower in them. I love these Pampered Chef Deluxe Mini Muffin Tins that were the perfect size, but did a great job not allowing the tots to stick. The best part, I just threw the muffin tin in the dishwasher after.
I served these with Dijon Mustard and Maple Syrup Chicken and a Salad. I hope you enjoy!
- ½ large head caulflower, coarsely chopped
- ⅓ cup sharp cheddar
- ¼ cup coarsely grated Parmesan cheese
- 2 T all purpose flour or almond flour
- ½ tsp. Himalayan salt
- ½ tsp. garlic powder
- fresh-ground black pepper to taste
- 1 egg
- Preheat oven to 400F. Spray a Mini Muffin Pan with non-stick spray.
- Remove the leaves of the cauliflower. Finely chop half of the cauliflower until chopped well, but not pureed. I used this Manual Food Processor. Steam the cauliflower in saucepan for about 5 minutes until soft, but not mushy. Drain the water with a colander to ensure all excess water is drained off. Add to a bowl.
- Add sharp cheddar, coarsely grated Parmesan, flour, garlic powder or salt, and fresh-ground black pepper. Stir until ingredients are well-combined. Add the egg and stir until the ingredients are coated with egg.
- Use a small Cookie Scoop or a steel one-tablespoon measuring spoon to scoop out rounded spoonfuls of the mixture and place it in the mini muffin pan. Bake 15 minutes. Carefully turn each cauliflower tot over in the muffin tin and bake 15 minutes more, or until tots are nicely browned on both sides. Serve hot; these are best served right out of the oven.