I didn’t abandon you! I am sorry for not posting in about a month…I was getting ready for vacation, on vacation, and recovering from vacation. I was with my family in France, Paris and Provence specifically. I had been to Paris before, but not to Provence and loved every minute of the vacation. It was filled with tomato burrata salads, rosé, and a lot of Roman ruins. Now that I am back, you will see regular posts again! Today’s recipe is baked cauliflower tater tots that are healthy, and a great way to substitute something healthy for something naughty. Follow the recipe below!
Baked Cauliflower Tater Tots:
2 Cups of Cauliflower Florets
5 TBSP Flour
1/4 Cup Grated Parmesan Cheese
2 Large Egg Whites
Salt and Pepper to taste
3/4 Cup Coarse Breadcrumbs (panko) (you can use gluten free breadcrumbs too!)
Cooking Spray
Optional: Ground Cayenne Pepper
Baked Cauliflower Tater Tot Ingredients
Pulse cauliflower in food processor until it is a fine consistency (“cauliflower rice”)
Stir flour and cheese into cauliflower
Season with salt and pepper (and cayenne pepper, if using)
Stir in egg whites
Cauliflower Mixture
Line an 8-inch square baking dish with plastic wrap, allowing the wrap to hang over the edges
Spread the cauliflower mixture into an even layer in the pan
Ready to go into the freezer!
Cover with plastic wrap and chill in the freezer for 1-2 hours, or until the mixture is cold
Preheat oven to 400 degrees
Spread breadcrumbs on a plate
Line a rimmed baking sheet with tin foil or parchment paper and spray with cooking spray
Using the plastic wrap, gently remove the cauliflower mixture from the pan
Cut into 36 evenly sized pieces
Cauliflower cut and ready to be rolled
Roll the pieces into tater tots, then coat completely with breadcrumbs
Rolling and coating the tater tots
Place on baking sheet, about an inch apart
Ready to go into the oven!
Bake in oven until browned, about 35-45 minutes
Baked tater tots!
Serve as a side with dipping sauce of choice!
Ready to take a bite!
- 2 Cups of Cauliflower Florets
- 5 TBSP Flour
- 1/4 Cup Grated Parmesan Cheese
- 2 Large Egg Whites
- Salt and Pepper to taste
- 3/4 Cup Coarse Breadcrumbs (panko)
- Cooking Spray
- Optional: Ground Cayenne Pepper
- Pulse cauliflower in food processor until it is a fine consistency (“cauliflower rice”)
- Stir flour and cheese into cauliflower
- Season with salt and pepper (and cayenne pepper, if using)
- Stir in egg whites
- Line an 8-inch square baking dish with plastic wrap, allowing the wrap to hang over the edges
- Spread the cauliflower mixture into an even layer in the pan
- Cover with plastic wrap and chill in the freezer for 1-2 hours, or until the mixture is cold
- Preheat oven to 400 degrees
- Spread breadcrumbs on a plate
- Line a rimmed baking sheet with tin foil or parchment paper and spray with cooking spray
- Using the plastic wrap, gently remove the cauliflower mixture from the pan
- Cut into 36 evenly sized pieces
- Roll the pieces into tater tots, then coat completely with breadcrumbs
- Place on baking sheet, about an inch apart
- Bake in oven until browned, about 35-45 minutes
- Serve as a side with dipping sauce of choice!