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Cauliflower Tots
Cauliflower Tots
Cauliflower Tots
  1. Preheat oven to 400F/200C. Spray a Mini Muffin Pan with non-stick spray.
  2. Cut away the leaves of the cauliflower, but use most of the inner core part. Coarsely chop the cauliflower, place in a micro-wave proof bowl, cover with cling wrap, and microwave 2 minutes on high or until slightly soft) Quickly take off the cling-wrap and let the steam escape, and if you see any water in the bottom of the bowl, put the cauliflower into a colander and let the water drain off.
  3. Pulse cauliflower in a food processor until slightly chunky, but do not over pulse into puree!
  4. Put finely chopped cauliflower into a bowl and add the reduced-fat sharp cheddar, coarsely grated Parmesan, almond flour, salt, Spike Seasoning (if using), and fresh-ground black pepper. Stir until ingredients are well-combined. Add the egg and stir until the ingredients are mostly coated with egg.
  5. Using a tablespoon sized measuring spoon to scoop out rounded spoonfuls of the mixture and place it in the mini muffin pan (24 mini muffins) Bake 15 minutes Carefully turn each cauliflower tot over in the muffin tin and bake 15 minutes more, or until tots are nicely browned on both sides. Serve hot.
  6. Makes 24 tots
  7. Found
Recipe Notes

Nutritional Information

  • Serving per recipe: 3
  • Serving size: 8 tots
  • Per Serving
  • Calories: 182
  • Protein: 15g
  • Total Fat: 11.2g
  • Carbohydrates: 9.24g
  • Dietary Fiber: 4g
  • Net Carbohydrates: 5.24g

Greenlite Units

  • 0.5 C, 2 P

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