CAULIFLOWER TATER TOTS RECIPE BY TASTY
Here's what you need: frozen riced cauliflower, parmesan cheese, onion, bread crumbs, egg, salt, pepper
Provided by Zoe Ferdman
Yield 30 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 15 calories, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams
EASY CAULIFLOWER TATER TOTS RECIPE BY TASTY
Here's what you need: riced cauliflower, breadcrumb, parmesan cheese, white onion, egg, salt, pepper
Provided by Zoe Ferdman
Yield 15 servings
Number Of Ingredients 7
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!
Nutrition Facts : Calories 30 calories, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, Sugar 0 grams
CAULIFLOWER TOTS
Tater tots without the taters. Can alter the ingredients: Cheddar and green onion, Mexican cheese blend and chili powder, or bacon and white Cheddar. Let your imagination run wild.
Provided by voochkoo
Categories Appetizers and Snacks Cheese
Time 44m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 116.9 calories, Carbohydrate 14.9 g, Cholesterol 36.9 mg, Fat 3.4 g, Fiber 4 g, Protein 8.3 g, SaturatedFat 1.5 g, Sodium 257.7 mg, Sugar 4.3 g
CAULIFLOWER-CARROT CHEESY TOTS
This play on traditional tater tots swaps in cauliflower and carrot for the usual potato, adding a sweet, vegetal flavor and a good dose of fiber, antioxidants, and vitamins. The baked method might be easier (and slightly healthier), but the super-crispy fried method is more finger-licking good. Either way, these tots are the perfect party snack.
Provided by Katherine Sacks
Categories snack Vegetarian Carrot Cauliflower Kid-Friendly Healthy Super Bowl Cheese Side Small Plates
Yield Makes 34
Number Of Ingredients 14
Steps:
- Pulse carrots and cauliflower in a food processor (or grate carrot on smallest holes and cauliflower on largest holes of a box grater) until rice-like in texture. Transfer to a large heatproof bowl and toss with 1 Tbsp. oil and 1/4 tsp. salt. Cover with plastic wrap and microwave on high 3 minutes. Carefully remove plastic wrap and let cool slightly.
- Meanwhile, mix cheeses, garlic, chives, pepper, 1/2 cup panko, and remaining 1/2 tsp. salt in a medium bowl. Stir in carrot mixture until well combined.
- Spray a rimmed baking sheet with nonstick spray. Using your hands, roll tablespoonfuls of carrot mixture into tater-tot shapes. Transfer to prepared sheet, then chill at least 10 minutes.
- Place flour in a shallow baking dish. Mix remaining 1 cup panko and 4 Tbsp. oil in another shallow dish. Lightly beat eggs in a shallow bowl. Working in batches, toss tots in flour, then dredge in egg, shaking off excess, then coat in panko mixture. Return to baking sheet and chill at least 10 minutes or up to 1 hour.
- To Bake:
- Arrange a rack in center of oven and preheat to 425°F. Set a wire rack inside a rimmed baking sheet. Spray with nonstick spray, then transfer tots to rack. Bake tots until deep golden brown and cheese is melted (check by piercing a tot with a paring knife), 22-25 minutes. Serve immediately with ketchup.
- To Fry:
- For extra-crispy tots, fill a large, deep-sided skillet with 1" vegetable oil and heat over medium to 350°F. Working in batches, fry tots, flipping halfway through, until golden brown and crispy, about 2 minutes per batch. Using a slotted spoon, transfer to a paper towel-lined platter or baking sheet. Serve immediately with ketchup.
- Do Ahead
- Tot mixture can be formed but not breaded 1 day ahead; cover loosely with plastic and chill.
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Ratings 5Calories 93 per servingCategory Low-Calorie Cauliflower Side Dish Recipes
- Bring a large pot of water to a boil. Add cauliflower and boil until tender, 10 to 12 minutes. Drain in a colander, shaking to remove excess water. Return the cauliflower to the pot and dry over medium-low heat, stirring with a wooden spoon, about 3 minutes. Remove from heat. Using a potato masher, mash the cauliflower until it resembles clumpy rice. Transfer to a large bowl to cool, stirring occasionally.
- Stir flour and cheese into the cooled cauliflower. Season with pepper and salt. Stir in egg whites. Line an 8-inch-square baking dish with plastic wrap, allowing the wrap to hang over the edges. Spread the cauliflower mixture into the pan, compacting it into an even layer. Cover with plastic wrap and chill in the freezer until very cold, 1 to 2 hours.
- Spread breadcrumbs on a plate. Gently turn the cauliflower mixture out onto a cutting board, removing the plastic wrap. Cut it into 36 evenly sized pieces. Roll the pieces in the breadcrumbs, turning to coat all sides. Place on the baking sheet, about 1 inch apart.
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Ratings 6Calories 214 per servingCategory Side Dish
- Preheat you oven to 400 degrees and very GENEROUSLY spray a cookie sheet with cooking spray.
- Place the cauliflower florets into a food processor and blend until broken down and “rice-like.” Transfer to a microwave-safe bowl and microwave for 3 minutes. Stir and then microwave and additional 2 minutes.
- Add in the onion, cottage cheese and garlic and stir until well mixed. Microwave again for 20 seconds.
- Finally, add in the egg white, cheddar, panko, parsley and a pinch of salt and pepper, to taste. Stir until well mixed and the egg white is evenly distributed.
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