Cauliflower Tater Tots
Photo courtesy of purewow.com
Guys. We truly thought we couldn’t do better than good old Tater Tots. Then we discovered this recipe for cauliflower tots. You guessed it: We sub in the vegetable for potatoes (and add in a few other game-changing ingredients) and something seriously magical happens. They’re crispy. They’re satisfying. They’re perfect for dipping. What more could you ask for?
INGREDIENTS
– Nonstick cooking spray, as needed
– 3 cups prepared cauliflower rice, cooled (see recipe below)
– 1 bunch scallions, minced
– 2 tablespoons chopped fresh parsley
– 1 cup shredded cheddar cheese
– 1 teaspoon garlic powder
– ½ teaspoon cayenne pepper
– 1 egg, lightly whisked
– 1 egg white, lightly whisked
– ¾ cup panko bread crumbs
DIRECTIONS
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and spray it generously with nonstick spray.
- Press the prepared cauliflower rice with paper towels or a clean kitchen towel to absorb excess moisture. Transfer to a large bowl.
- Add the scallions, parsley, cheese, garlic powder, cayenne, egg and egg white; mix to combine. Add the bread crumbs and mix to combine.
- Scoop out 2 tablespoons of the mixture and form it into a cylindrical shape. Place on the prepared baking sheet. Repeat until all the mixture has been used. Spray the surface of the tots with nonstick spray.
- Bake until they’re golden brown on the bottom, 17 to 20 minutes. Flip the tots and bake 5 to 10 minutes more to get the other side all golden. Serve immediately, with your favorite dipping sauce(s).
Cauliflower Rice
It takes just 10 minutes to make
Guys. We’ve got a genius new use for cauliflower: A few whirls in a food processor and you have a delicious, healthy substitute for rice. Plus, our cauliflower rice recipe is ready in a fraction of the time (ten minutes!), so you can get back to all the other important things in your life, like listening to Adele’s new album on repeat.
INGREDIENTS
– 1 head cauliflower
– 1 to 2 tablespoons olive oil
– Salt and freshly ground black pepper, to taste
DIRECTIONS
- Cut the cauliflower into florets. Roughly chop the tender part of the stems, discarding the tough and leafy parts.
- Working in batches, transfer the cauliflower to the bowl of a food processor, filling it only halfway. Pulse the cauliflower until it resembles rice, about 45 seconds to 1 minute. Repeat with the remaining cauliflower.
- The “rice” can be served at this point, or stored in the refrigerator for up to five days. To serve it uncooked and cold, toss the cauliflower rice with 2 tablespoons olive oil, and season with salt and pepper. To serve it cooked and warm, sauté the cauliflower rice in 1 tablespoon olive oil for 2 to 3 minutes, and season with salt and pepper.
