Cauliflowertots Recipes

Steps:

• Fill a saucepan with water and bring to a boil. Aggressively season it with salt. Blanch the cauliflower in boiling water for about 5 minutes. Drain and finely chop the cooked cauliflower.
• In a mixing bowl, add cauliflower, egg, bread crumbs, cheddar cheese, parmesan cheese, garlic, and salt. Chill in the refrigerator for 15-20 minutes.
• Preheat your oven to 400°F (200°C).
• Spray a nonstick baking sheet with nonstick spray.
• Shape the mixture into tot shapes and spread them evenly on the sheet. Bake for 10 minutes at 400°F (200°C). Flip and then bake for an additional 10 minutes on the other side until golden brown.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees F. Grease a nonstick baking sheet generously with cooking spray.
• Bring a large pot of salted water to a boil. Add the cauliflower florets to the water and cook just until fork tender, 5 to 10 minutes. Thoroughly drain the florets, then transfer them to the bowl of a food processor. Pulse the cauliflower for a few seconds just until it breaks down into small pieces (about the size of grains of rice). (Do not overmix the cauliflower or the mixture will be too wet to form.)
• Measure out 3 packed cups of the cauliflower and add it to a large bowl. Stir in the onion (see Cook's Note), Parmesan cheese, breadcrumbs, egg, 1 teaspoon salt and 1/4 teaspoon pepper, mixing until thoroughly combined. (The mixture should be roughly the consistency of mashed potatoes.)
• Using your hands, scoop up 1 to 2 tablespoons of the mixture and mold it into a tater tot shape. Place it on the prepared baking sheet, then repeat the shaping process with the remaining mixture, spacing the tots about 1 inch apart. Spray the tops with cooking spray for a little extra crunch.
• Bake the tots for 20 minutes, then flip them and bake an additional 10 to 15 minutes until crisped. Remove and serve with ketchup or your preferred dipping sauce.

Steps:

• Position an oven rack in the top position of the oven, and preheat to 450 degrees F. Set a cooling rack on a rimmed baking sheet.
• Heat the oil in a large skillet over medium-high heat. Add the onions, and cook, stirring frequently, until browned and soft, about 5 minutes. Remove from the heat, and let cool in the skillet.
• Remove the outer leaves and core of the cauliflower heads. Separate the heads into large florets, and trim away most of the remaining smaller stems. In 2 batches, process the florets in a food processor until very finely chopped, almost a paste, then transfer the paste to a large bowl. Wipe out the food processor.
• Put the cauliflower in the middle of a double layer of cheesecloth, and gather up the sides into a bundle. Squeeze out as much liquid as you can over the sink, then put the cauliflower back in the bowl. Add the browned onion, almond meal, egg whites and 2 teaspoons salt, and work together with your hands until combined and the mixture holds together when squeezed. Scoop out even tablespoonfuls, roll each into a ball and shape into a squared-off tot shape, and line them up on a baking sheet. (The tots can be covered loosely with plastic wrap and refrigerated overnight.)
• Pulse the rice cereal in the food processor until finely ground, and transfer to a small dish. Whisk the egg yolks with 1/4 cup water in a medium bowl. Line up the tots, egg wash, ground cereal and prepared baking sheet with the rack on your work surface. Dip the tots in the egg wash (let the excess drip off), roll them in the cereal to fully coat and place on the rack. (To avoid a mess, designate one hand for dipping and retrieving in the egg and the other for rolling in the cereal.) Spray each tot all over with the cooking spray, turning as needed. (Unsprayed breaded tots can be placed on a parchment-lined baking sheet, frozen until solid, about 2 hours, then transferred to a large freezer bag for up to 1 month. Coat with cooking spray before baking.)
• Bake the tots on the prepared baking sheet until golden brown outside and hot inside, 15 to 20 minutes. Let cool for a few minutes, then transfer to a serving platter. Serve with desired dipping sauces.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 3 minutes. Drain and cool until easily handled.
• Chop cauliflower finely until it is the size of rice grains.
• Measure out 2 cups cauliflower "rice" into a large bowl. Add bread crumbs, Parmesan cheese, egg, egg white, parsley flakes, minced onion, salt, and black pepper. Form into 30 small logs. Arrange on the lined baking sheet; spray with cooking spray.
• Bake in the preheated oven until lightly browned on the bottom, 8 to 9 minutes. Remove from oven, flip, and spray with cooking spray. Continue baking until lightly browned on the other side, 8 to 9 minutes more.

Steps:

• Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and grease with cooking spray. Set aside.
• If using whole cauliflower, remove the outer leaves and core. Cut into large chunks and add half to a food processor. Plus until finely chopped, and becomes almost like a paste. Transfer to a bowl, and continue chopping the rest of the cauliflower in the same way. If using just the stalks of cauliflower you've saved, chop up the stalks and proceed as directed.
• Once all of the cauliflower has been chopped up, transfer it onto several layers of cheesecloth, bundle up and then squeeze all of the moisture out of it, as much as you possibly can. Transfer to a large bowl, and set aside.
• Set a frying pan over medium-high heat with the oil. Once hot, add in the onions and cook until softened, about 5 minutes. Allow to cool and then add into the bowl with the cauliflower.
• Add in the almond flour, egg whites, teaspoon hot sauce, salt, and cayenne pepper, stirring until well combined.
• Using a small ice cream scoop, or a tablespoon measuring spoon, portion out a bit of the mixture onto your hands and shape into a tot, placing onto the prepared baking sheet. Spray them all with cooking spray and bake for 8 minutes. Flip over and continue cooking for another 8 minutes or until golden brown and crispy.
• Toss the cooked tots with hot sauce and transfer to a serving dish. Serve with ranch or blue cheese dressing on the side for dipping.

Steps:

• Prepare the riced cauliflower according to package directions and transfer the cooked rice to a food processor. Grind until smooth.
• Transfer the rice to a large bowl and fold together all ingredients until well combined.
• Preheat the oven to 425°F
• While the oven heats, shape the cauliflower mixture into tater tots and spread them about 2 inches apart on a greased cookie sheet.
• Bake the tots for 20-25 minutes, carefully flip the tots, and bake for an additional 15 minutes.
• Transfer the tots onto a plate lined with paper towels to remove excess oil and enjoy.

Steps:

• Preheat oven to 350 degrees F.
• Line a baking sheet with parchment paper.
• In a medium bowl, combine cauliflower, onion, bell pepper, jalapeno, parmesan cheese, breadcrumbs, cilantro and season with salt and pepper.
• Bake for 15-20 minutes, turning halfway through the cook time, until lightly golden.

Steps:

• Preheat oven to 400°F (200°C).
• Grate the cauliflower with a coarse cheese grater.
• Transfer the grated bits to a medium bowl and season with a ¼ teaspoon of the salt. Mix the cauliflower until well incorporated.
• Let the cauliflower sit for 20 minutes until the salt has drawn out some of the moisture.
• Pour the cauliflower into a kitchen towel and twist to strain as much liquid as you can.
• Place the grated cauliflower back into a bowl and mix with the breadcrumbs, parsley, parmesan, garlic, remaining ¼ teaspoon of salt, pepper, and egg, and mix until well combined.
• From the mixutre into 15 even sized tots and transfer to a parchment lined baking sheet.
• Bake for 20-24 minutes, flipping each halfway through.
• Serve with your choice of dipping sauce.
• Enjoy!

Steps:

• Cook the riced cauliflower until tender, about 3-5 minutes, then transfer the cooked cauliflower to a food processor and pulse until there are .no longer small chunks
• Transfer the pulsed cauliflower to a large bowl and add all of the ingredients and mix until well combined.
• Preheat the oven to 400°F. Shape the mixture into a shape of a tater tot and then place the tots on a prepared and greased baking sheet lined with aluminum foil.
• Bake the tots for 25 minutes.
• After 25 minutes, flip the tots and cook for an additional 15 minutes
• Serve and enjoy!