Crispy Baked Cauliflower Tots Recipes

BAKED CAULIFLOWER TOTS

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.

5-INGREDIENT BAKED CAULIFLOWER TOTS

Steps:

• Preheat the oven to 350°F. Grease a nonstick baking sheet liberally with cooking spray.
• Bring a large pot of salted water to a boil. Add the cauliflower florets to the water and cook them just until fork tender, 5 to 10 minutes. Thoroughly drain the florets and transfer them to a food processor. Pulse the cauliflower for a few seconds just until the 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. (See Kelly's Notes.) Stir in the diced onion, 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 and repeat the shaping process with the remainder of the mixture, spacing the tots about 1 inch apart.
• Bake the tots for about 20 minutes then flip them and bake an additional 10 to 15 minutes until crisped. Remove and serve with ketchup, pesto, hummus or your preferred dipping sauce.

CRISPY BAKED CAULIFLOWER TOTS

Steps:

• Place a large skillet over medium heat and add 1/2 tablespoon oil.
• Add garlic and shallot and saute for 2 to 3 minutes.
• Transfer to a mixing bowl and place skillet back over stovetop.
• Add remaining oil to skillet and top with riced cauliflower. Season with salt and pepper.
• Saute cauliflower until just cooked through, 4 to 5 minutes. Remove from heat and allow cauliflower to cool.
• Transfer cooled cauliflower to a clean cheesecloth and squeeze out as much excess liquid possible.
• Transfer cauliflower to bowl with garlic and shallot and stir together. Add remaining ingredients to mixing bowl and fold together until fully combined. Season with salt and pepper.
• Preheat oven to 375˚F.
• Using your hands form tablespoon sized discs (or "coins") of cauliflower mixture and place onto a parchment lined baking sheet, 1/2 - 1 inch apart.
• Bake tots for 20 minutes then remove from oven and flip each one. Place tots back into the oven and continue to bake for an additional 10 to 15 minutes or until tots have browned and crisped.
• Lightly top tots with a sprinkle of salt and serve immediately.

CRISPY BAKED CAULIFLOWER

Steps:

• Place cauliflower in a saucepan with a small amount of water. Cover and cook for 5-10 minutes or until crisp-tender; drain. , In a small resealable plastic bag, combine flour, garlic powder, paprika and pepper. Place cornflake crumbs in another resealable bag. Lightly beat egg whites in a shallow bowl. Toss the cauliflowerets one at a time in flour mixture, then roll in egg whites and coat with crumbs. , Place on a baking sheet coated with cooking spray. Bake at 425° for 15-20 minutes or until golden brown. Serve immediately.

BAKED CAULIFLOWER TOTS

Steps:

• Position an oven rack in the top position of the oven, and preheat to 450ºF. 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.

BAKED BUFFALO CAULIFLOWER TOTS

Steps:

• For the blue cheese sauce: Whisk together the yogurt, mayonnaise, lemon juice, milk, Worcestershire and cayenne in a medium bowl until smooth. Gently stir in the blue cheese. Season with 1/2 teaspoon salt and pepper to taste. Refrigerate overnight or up to 3 days, covered, to let the flavors develop.
• For the cauliflower tots: Position an oven rack at the top 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 onion, and cook, stirring frequently, until browned and soft, about 5 minutes. Remove from the heat, and let cool in the skillet.
• Remove and discard the outer leaves and core of the cauliflower. Separate the heads into large florets, and trim away most of the stems. Process half the florets in a food processor until very finely chopped, almost a paste. Transfer to a large bowl. Repeat with the remaining florets.
• Lay out a large double layer of cheesecloth, and put the cauliflower paste in the middle. Gather up the sides into a bundle. Hold the bundle over the sink, and squeeze out as much of the liquid as you possibly can (there will be a fair amount). Put the remaining cauliflower back into the bowl (it should be fairly dry now).
• Add the browned onion, almond meal, egg whites, hot sauce, 2 teaspoons salt and cayenne to the cauliflower, and work together with your hands until combined and the mixture holds together when squeezed.
• Scoop out even tablespoonfuls of the cauliflower mixture. Roll each into a ball, shape into a squared-off tot shape and place on a baking sheet. (The tots can be covered loosely with plastic wrap and refrigerated up to overnight.)
• Pulse the rice cereal in the food processor until finely ground, then transfer it 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 rack) on your work surface. Dip each tot in the egg wash, letting the excess liquid drip off, then roll in the cereal to fully coat and place on the baking sheet. (To avoid a mess, designate one hand for the 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. (The unsprayed breaded tots can be frozen on a parchment-lined baking sheet until solid, about 2 hours, then transferred to a large freezer bag and frozen for up to 1 month.)
• 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. Shake some hot sauce on top. Serve with the blue cheese sauce. (If baking the tots from frozen, coat with cooking spray and bake for until golden brown outside and hot inside, 15 to 20 minutes.)

CAULIFLOWER TOTS

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.

CAULIFLOWER TOTS RECIPE BY TASTY

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!