Cauli-Tots
These are my healthier version of “tator tots” made with cauliflower instead of potatoes. They are both gluten free and vegetarian and can be made to eat right away, or frozen to eat later. I love the convenience of tossing these in the oven along side some healthy “chicken fingers” and having dinner in minutes. Not only that, but a dinner with a vegetable. Shhhhh. Don’t tell the kids ( or my husband 😉 ).
Enjoy!
Ingredients:
1 head of cauliflower
1 egg, beaten
1/4 teaspoon salt, plus more for “breadcrumbs”
1/4 teaspoon garlic poweder, plus more for “breadcrumbs”
1/4 teaspoon dried basil, plus more for “breadcrumbs”
1/4 teaspoon dried oregano, plus more for “breadcrumbs”
2 1/2 cups almond flour
Pepper
Coconut Oil
Directions:
Cut the cauliflower into bite size pieces ans steam over some hot water for about 20 minutes (until fork tender).
Preheat oven to 400*.
Line a baking sheet with parchament paper and brush the parchment with coconut oil.
Take cooked cauliflower and place in food processor.
Process until smooth like whipped potatoes and add a pinch of salt and a pinch of pepper to the mash.
Place the mash in the freezer for about 10 minutes to cool it down.
While it cools, beat the egg and add all the 1/4 teaspoons of salt and spices to the egg.
Now mix the cooled cauliflower with 1 1/2 cups almond flour.
Add the egg mixture too. (The dough should start to stick together enough to roll into small tots). You can always add more flour if it’s not sticking.
Fill a separate, shallow bowl with remaining 1 cup of almond flour and add a dash each of salt, pepper, garlic powder, oregano, basil (or even parsley, or Italian seasoning). These will be your “breadcrumbs”.
Roll the cauliflower batter into bite size balls and roll each ball in the “breadcrumbs” until coated.
Place the now coated tots on the baking sheet and bake for 15 minutes.
Flip the tots over, drizzle with olive or coconut oil and bake for another 10-15 minutes (until both sides are brown).
Serve with tomato sauce for dipping.
- 1 head of cauliflower
- 1 egg, beaten
- ¼ teaspoon salt, plus more for "breadcrumbs"
- ¼ teaspoon garlic poweder, plus more for "breadcrumbs"
- ¼ teaspoon dried basil, plus more for "breadcrumbs"
- ¼ teaspoon dried oregano, plus more for "breadcrumbs"
- 2½ cups almond flour
- Pepper
- Coconut Oil
- Cut the cauliflower into bite size pieces ans steam over some hot water for about 20 minutes (until fork tender).
- Preheat oven to 400*.
- Line a baking sheet with parchament paper and brush the parchment with coconut oil.
- Take cooked cauliflower and place in food processor.
- Process until smooth like whipped potatoes and add a pinch of salt and a pinch of pepper to the mash.
- Place the mash in the freezer for about 10 minutes to cool it down.
- While it cools, beat the egg and add all the ¼ teaspoons of salt and spices to the egg.
- Now mix the cooled cauliflower with 1½ cups almond flour.
- Add the egg mixture too. (The dough should start to stick together enough to roll into small tots). You can always add more flour if it's not sticking.
- Fill a separate, shallow bowl with remaining 1 cup of almond flour and add a dash each of salt, pepper, garlic powder, oregano, basil (or even parsley, or Italian seasoning). These will be your "breadcrumbs".
- Roll the cauliflower batter into bite size balls and roll each ball in the "breadcrumbs" until coated.
- Place the now coated tots on the baking sheet and bake for 15 minutes.
- Flip the tots over, drizzle with olive or coconut oil and bake for another 10-15 minutes (until both sides are brown).
- Serve with tomato sauce for dipping.
