Low-Carb Cauliflower Tots
Preheat oven to 375°F.
- Cook55 min
- Total55 min
- Serves2
- LevelIntermediate
Ingredients
- 1 medium head cauliflower - cut into florets
- 1/2 cup small diced onion
- 1/2 cup diced yellow bell pepper
- 1/2 cup small egg white
- 1 egg + 1 finely ground breadcrumbs - (instead of 1/2cup of breadcrumbs, you can add ¼ cup of breadcrumbs and ¼ cup of parmesan if you prefer. Since I want to make it dairy free, I added ½ cup of breadcrumbs.)
- 1/2 cup fresh chopped parsley
- 1 tbsp. Salt and ground fresh pepper
- to taste Cooking spray or olive oil
Method
- Preheat oven to 375°F.
- Grease a nonstick baking sheet with cooking spray or you can grease with olive oil.
- In a large pot, bring water to a boil and add salt.
- Add the cauliflower florets and cook until it is tender.
- Drain and blend in the food processor for a few seconds (you want to get the consistency of “rice”).
- Transfer it to a kitchen towel and wring out. You need to squeeze out water as much as you can. I made this recipe without squeezing out the water and the tots were not as crispy as when I squeeze out the water. I really think this process is very important.
- In a medium bowl, combine all of the ingredients together.
- Spoon about 1 or 2 tablespoons (depends on the size you want your tots to be) of the mixture and with your hands and make a tot shape (see the shape on the pictures).
- Place them on the prepared baking sheet and repeat the process until you don’t have any more cauliflower mixture. The tots should be set 1 inch.
- Bake for about 20 minutes. Turn them and bake for more 15 minutes or until crispy.
- Remove from the oven and serve with ketchup or any other dip of your preference.
