This Cauliflower Tots recipe is the latest on my hit parade of ‘magic cauliflower’ recipes. These crispy little guys will make you forget all about potatoes.
I recently served them up with a beautiful piece of salmon for dinner. You would think the salmon would have been the star but these little ‘faker taters’ stole the show.
They make up quickly if you’ve made the steamed and shredded cauliflower ahead of time. (See the Magic Cauliflower recipe here.)
An important tip for making Cauliflower Tots: If you’ve frozen the shredded cauliflower, just be certain to squeeze it gently in the bag and pour off the excess liquid before using it in a recipe.
If you’ve been craving french fries these just may be the answer. These are a low carb bargain: they are under 1 carb total or .4 net carbs per Tot.
And as you may have guessed from the pictures they aren’t as small as the ‘tato version. I made these with a small cookie scoop. A tot makes one big hearty bite or two respectable bites. 🙂 — Enjoy!
Get it Here | Make it at Home
Kraft Grated Parmesan Cheese
McComick Onion Powder
Cauliflower Tots Recipe
Ingredients
- 2 cups Cauliflower steamed & shredded
- 8 tbsp Parmesan Shredded Cheese
- 1 tbsp Butter
- 1 large Egg yolk
- ¼ tsp Onion Powder
Instructions
- Heat oven to 425 degrees.
- Place all ingredients in a small mixing bowl and stir them together.
- Use a small cookie scoop or Tablespoon measure to form tots and put them on a parchment lined cookie sheet.
- Place it in refrigerator for 10 mins to allow them to firm up.
- Bake 15-18 mins till golden and crispy.
- Move to paper towels to drain.
- Serve warm.
- Notes
- You can skip the 10 minutes in the refrigerator, but the Tots may not hold together well after baking.
Notes
Serving size: 1 Calories: 24 Fat: 1.8 Carbohydrates: .8 Fiber: .4 Protein: 1.4
I’m not sure I could ever forget about potatoes but I’ve never seen anything that looked this good so maybe… 🙂
these look amazing!! One question… Does the recipe call for one egg plus and egg yolk, or just one egg yolk?
It is just the yolk.
How big is the serving size? 16? If so, how many servings will this make? That info is a bit deceiving.
They are 1 net carb each. The Nutrition info is at the bottom of the recipe as it is on most of my recipes. Transparency is important to me.
For the Cauliflower Tots, can we just bake them whole instead of shredding them?
In order to mix all the ingredients together the cauliflower will need to be chopped fine at least. If you just wish to crumb coat the florets here is a recipe you might like to try: http://allrecipes.com/recipe/239616/buffalo-cauliflower/?mxt=t06dda If this recipe is too hot for your taste, simply omit the hot sauce and use a bit more butter to make cauliflower fries.
These look delicious!! Do you know if they freeze & reheat well?
I haven’t tried this yet — if you do please let us all know how it goes.
Is each tot 1 carb?
Yes, if your are are counting only net carbs. 🙂
Hello! Have you ever tried putting the raw cauliflower in a processor, then mixing all ingredients together and baking?
I haven’t done this yet. If you try it, please let us know how the Tots turned out!
Can you deep fry these instead of baking? Or would they fall apart in the fryer?
I’ve never tried frying them. Wonder if they’d need to be frozen first like their less attractive ‘tato cousin? If you try it, let us know!
Probably a stupid question, but how do you shred cauliflower after it’s been cooked?
I see a link for Kraft Parmesan cheese under the recipe. Is this the cheese you used in the tots? Wondering if subbing freshly grated cheese would work, or if the cellulose in the Kraft holds it together better.
How much is 1 serving?
It’s on the recipe. 😉
Love cauliflower and trying all kinds of new things. I used fresh shreadded parmesan, fresh steamed and shreadded cauliflower. Not staying together. Should you always get all the liquid out before using cauliflower? His has happened to me before. Want to master caulifower but not sure what to do.
You could try squeezing out a bit of the liquid by placing the steamed & shredded cauliflower in a cheese cloth or strong paper towels and squeezing or patting gently. Are you following the recipe exactly? The egg and the butter along with the Parmesan and placing in the fridge to firm up are key to these holding together. Best wishes for your cauliflower adventures.
I am following to the letter. Will trying squeezing out the liquid. Thanks.
If smaller tots were used do you think they would work for rarer rot casserole
A Low Carb Tater tot casserole sounds delicious! Please share if it works for you!
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