Everybody loves a tater tot. Eh-vreh-body.
Tater tots and ligers. Both favorites.
A place The Hubbs and I hit up a few times a year has straight up ol’ skool tater tots and ketchup. Before going there, I had not indulged in a tater tot in about 20 years. And then, just like that, I was totally obsessed. For obvious health reasons, being obsessed with tater tots is not a good thing. So, I set out to make a healthy alternative. A good place to start for carb-bread substitutes is cauliflower. Man, I was pleasantly surprised! A little snappy sauce and they’re a perfect guilty pleasure packed with nutrients. AND they’re baked. You’re welcome!
Cauliflower Tater Tots
- 1 head of Cauliflower, riced, and squeezed of it’s liquid
- 2 eggs, whisked
- 1/4 cup of sharp cheddar cheese
- 1 TBSP almond flour
- 1/4 tsp onion powder
- 1/8 tsp white pepper
- salt to taste
Prepare a baking sheet with a parchment sheet that has been lightly sprayed with high-heat cooking oil or cooking spray. Rice, steam, cool, and de-juice your cauliflower like the technique used in our cauliflower crackers.
Cut your head of cauliflower into florets
Next up…the Cauliflower is ‘riced’ and steamed. Doing so allows us to get the most moisture out of the cauliflower when you give it the big squeeze.
Next, add the eggs, cheese, almond flour, onion powder, white pepper, and salt.
Throw in all of the other ingredients and mix well.
Mix the ingredients well. Preheat your oven to 375 degrees Fahrenheit. Using the space where your hand meets your fingers, form your cauli tots by gently squeezing and rolling a small amount of the mixture while lightly tapping down the ends to create the familiar barrel shape. Place your tots on the parchment, leaving a bit of space between each one. When all of your tots are lined up, spray the tops lightly with high-heat cooking oil or cooking spray.
Your tots are ready to pop into the oven. Having tots without the guilt and carbs is so worth the wait!
Pop your tots in the oven and bake for 12 minutes or until browned on the bottom. Roll each tot a quarter of a roll and cook 5 or so minutes until the new bottom is browned. Repeat the quarter-turn roll and cook another 5 minutes or so until the bottom is browned. Repeat the roll one last time to make sure all sides are browned and crisp.
Ermagahhhhd. Tots! Even Napoleon Dynamite would stuff these into his pants pockets!
I’m a big fan of serving these tots with a mayo-ketchup-horseradish sauce. After all, if the tots are all full of goodness you can get a little cray cray with your condiments!
Eat them up!
Charlie Eats 