I don't know about any of you, but I love tater tots. In all reality, anything potatoe-y is delicious to me. Not that I still don't eat potatoes, but I do try to limit my intake of them, as I don't feel they are always the best food for my body. But, you know what my body does enjoy? Cauliflower! Thank goodness, because cauliflower has a very similar texture, flavor, and consistency to that of potatoes. Plus, they are a natural detoxifier and anti-oxidant loaded with omega-3's, fiber, and vitamins B1/B2/B3/B5/B6/B9/C/K. Sweet!
In the past, I've made: mashed cauliflower (to me, they are better than mashed potatoes), roasted cauliflower, cauliflower buffalo "wings," and a few other concoctions. My friend Emma and I were talking about making cauliflower pizza crust. Anyone have a recipe we could try?
These cauliflower tots were soooo flippin' good. I'm really glad I now have a new substitute for when I'm craving something starchy. Moist and filling on the inside with a crunchy texture on the outside. Plus, all around great flavor. Can you tell I'm obsessed? I'm reminding myself of Napoleon Dynamite.
Alright, I digress, check out these super delicious tots!
Cauliflower Tots, adapted from this recipe, makes about 30 tots
3 c. cauliflower (mine was 1/2 a head) 2 eggs 1/3 c. white onion, diced 1 tbsp. garlic, minced 1/3 c. Panko bread crumbs 1/3 c. bread crumbs* 1/4 c. parsley, chopped Salt + pepper to taste
*I would have only used Panko (to make them gluten-free), but I ran out. Ha!
In a pot, bring a 1/4" of water to a boil and add cauliflower. With lid on, let simmer for 5 minutes. Remove from heat and drain in a colander to remove as much liquid as possible. Roughly chop (or mash) cauliflower in small pieces, and then add to a bowl with the remainder of the ingredients. Once mixed, form 1 tbsp. of mixture into an oval shape. Bake at 400° for 20-25 minutes.
Enjoy these with your favorite sauce (ketchup, mustard, etc.), or all by themselves. Delicious, and a great alternative to tater tots. :)