Crispy hot bites of tater tots are a treat I rarely eat. I generally don’t care for food fried in gobs of oil. And until I came across this take on tater tots, I’d never even thought of making them at home! The use of cauliflower instead of potatoes intrigued me. I was surprised by the light and airy texture inside the crispy tater tots. They were mild, had a pleasant “cheesy” flavor from the nutritional yeast and I could also taste the cauliflower.
Come to think of it, I actually like them better than the real thing!
To get truly crispy results, make sure the oven is preheated and hot enough when you bake them. I also spritzed the tops with a little cooking spray before baking them for a little extra help with browning.
This recipe was a definitely on the tedious side to make. But now that I’ve done it once, I believe the next time will be easier and faster. I might add some different spices and seasonings to change them up. I will also experiment by using a flaxseed “egg”. That would make them vegan.
If you are lucky enough to have any left over, just reheat them in the oven until piping hot!
Here’s the recipe:
- 1 large cauliflower cut into florets
- olive oil
- 1/2 cup of minced onion
- 2 cloves garlic, minced
- 3/4 cup nutritional yeast flakes (or use parmesan)
- 1/2 cup finely chopped cilantro or parsley
- sea salt
- freshly ground pepper
- 1/2 almond flour or bread crumbs
- 1 egg
Preheat the oven to 400°.
Oil a baking sheet and set aside.
Bring a large pot of water to a boil.
Add the cauliflower and a teaspoon of salt.
Turn down heat and cook gently until fork-tender.
Drain and put the cauliflower into a bowl.
Place in refrigerator until cold.
Heat a little olive oil in a small pan.
Add the minced onion and a pinch of salt.
Sauté until soft and translucent.
Add the garlic and sauté a few more minutes.
Remove pan from heat.
When the cauliflower is completely cooled,
pulse it in a food processor until it resembles rice.
I had to do this in batches to avoid getting cauliflower mush.
Place the cauliflower rice into a large bowl.
Add the sautéed onion, nutritional yeast,
almond flour or bread crumbs, cilantro and the egg.
Season generously with salt and pepper.
Next, make sure you wash your hands really well.
Mix all the ingredients with your hands until well combined.
The mixture should be moist enough to stick, but not wet.
If it is too dry, add another egg.
Form into small tater tots and place them onto the oiled baking sheet.
Spritz the top of the tater tots with a little cooking spray.
Place the baking sheet into the preheated oven and bake for about 20 minutes.
Turn the taters overhand bake for another 15 to 20 minutes, or until nicely browned and crispy.
They taste great plain, or with a little ketchup, hot sauce or ranch dressing.