Tater Tots – Cauliflower

Cheesy Baked Cauliflower Tots – Mock Tater Tots


1/2 large head cauliflower, coarsely chopped.
[I used a whole head and doubled the rest of the ingredients and it still filled the 2 x 12 mini muffin pans.]
1/3 cup sharp cheddar
1/4 cup coarsely grated Parmesan cheese
2 T almond flour
1/2 tsp. salt
1/2 tsp. pepper
1 egg

Coarsely chop up 1/2 large head of cauliflower into like ½ of each floret.
Put cut up cauliflower in a bowl, cover the bowl with plastic-wrap, and microwave on high for about 2 minutes.

Process the cauliflower with the steel blade in the food processor until it’s finely chopped (but be careful not to over process so it’s starting to get pureed.) It should still be slightly bigger than rice.

Stir in the remaining ingredients and mix until it’s well-combined.

Then add one egg and mix until the mixture is mostly all coated with egg.

Pre-heat the oven to 400 F. Spray a Mini Muffin Pan with non-stick spray and use a spoon to scoop out rounded scoops of the mixture and put in the muffin pan. Bake for 15 minutes at 400 degrees.

Turn them out on a baking sheet sprayed with olive oil and put back into the oven and bake about 15 minutes on the other side.  

They can be set aside and reheated.  The crisper they are – the better.

(Makes 24 small tots)

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