Cauliflower Tots with Ketchup

Cauliflower Tots with Ketchup

Crispy baked tots made from riced cauliflower, cheese, and breadcrumbs.

Total 55 min Makes 4 servings Calories 215/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These tots swap potatoes for finely riced cauliflower, bound with egg, cheese, and breadcrumbs, then baked until golden and crisp on the outside. They make a lighter side dish or snack, pairing well with ketchup for dipping, and work nicely as a kid-friendly way to sneak in vegetables.

Ingredients

  • 1 medium head cauliflower, cut into florets
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 2 tablespoons yellow onion, finely minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
  • 1 tablespoons olive oil, for brushing
  • 1/2 cup ketchup, for serving

Method

  1. Bring a pot of water to a boil and steam or boil the cauliflower florets for 5 minutes, until just tender.

  2. Drain the cauliflower well and pulse in a food processor until it resembles coarse rice, or finely chop by hand.

  3. Transfer the riced cauliflower to a clean kitchen towel and squeeze out as much excess moisture as possible.

  4. Preheat the oven to 425°F and line a baking sheet with parchment paper.

  5. In a large bowl, combine the cauliflower, cheddar, panko, Parmesan, egg, garlic, onion, salt, pepper, and smoked paprika. Mix until evenly combined.

  6. Scoop about 1 tablespoon of the mixture at a time and shape into small tot logs, placing them on the prepared baking sheet.

  7. Brush the tops of the tots lightly with olive oil.

  8. Bake for 20 minutes, then flip each tot and bake for another 5 to 10 minutes, until golden and crisp.

  9. Let the tots cool on the baking sheet for 5 minutes before serving warm with ketchup for dipping.

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★ 4.4 (1)

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    Cauliflower Tots with Ketchup

    These tots swap potatoes for finely riced cauliflower, bound with egg, cheese, and breadcrumbs, then baked until golden and crisp on the outside. They make a lighter side dish or snack, pairing well with ketchup for dipping, and work nicely as a kid-friendly way to sneak in vegetables.

    55 min 4 servings 215 cal

    Ingredients

    • 1 medium head cauliflower, cut into florets
    • 1 cup sharp cheddar cheese, shredded
    • 1/2 cup panko breadcrumbs
    • 1/4 cup grated Parmesan cheese
    • 1 large egg
    • 2 cloves garlic, minced
    • 2 tablespoons yellow onion, finely minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon smoked paprika
    • 1 tablespoons olive oil, for brushing
    • 1/2 cup ketchup, for serving

    Method

    1. 1

      Bring a pot of water to a boil and steam or boil the cauliflower florets for 5 minutes, until just tender.

    2. 2

      Drain the cauliflower well and pulse in a food processor until it resembles coarse rice, or finely chop by hand.

    3. 3

      Transfer the riced cauliflower to a clean kitchen towel and squeeze out as much excess moisture as possible.

    4. 4

      Preheat the oven to 425°F and line a baking sheet with parchment paper.

    5. 5

      In a large bowl, combine the cauliflower, cheddar, panko, Parmesan, egg, garlic, onion, salt, pepper, and smoked paprika. Mix until evenly combined.

    6. 6

      Scoop about 1 tablespoon of the mixture at a time and shape into small tot logs, placing them on the prepared baking sheet.

    7. 7

      Brush the tops of the tots lightly with olive oil.

    8. 8

      Bake for 20 minutes, then flip each tot and bake for another 5 to 10 minutes, until golden and crisp.

    9. 9

      Let the tots cool on the baking sheet for 5 minutes before serving warm with ketchup for dipping.