Cauliflower Tater Tots are a fun and healthy twist on a classic snack. They're crispy on the outside, tender on the inside, and packed with flavor — perfect for any occasion!
The star of this recipe is cauliflower, providing a nutritious base with a mild flavor that absorbs seasonings beautifully. Breadcrumbs add the necessary structure and crunch, while Parmesan cheese infuses the tots with a rich, savory taste. A large egg acts as a binder, ensuring everything sticks together nicely. Garlic powder and onion powder enhance the flavor profile with aromatic depth. A pinch of salt and black pepper balances the flavors, and a dash of fresh parsley provides a hint of freshness. Finally, a light spray of olive oil helps achieve that perfect golden-brown finish.
These tots are delightful on their own, but they pair wonderfully with a zesty dipping sauce like sriracha mayo or a classic ketchup. They're also a great side for grilled chicken or a hearty lentil soup.
First, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup. While the oven is warming up, cut the cauliflower into small florets. Steam these florets for about 5-7 minutes until they're soft but not mushy. Let them cool slightly before either chopping them finely by hand or pulsing them in a food processor — you want a rice-like texture.
In a large mixing bowl, combine the finely chopped cauliflower with breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, salt, pepper, and parsley. Mix everything thoroughly until you have a cohesive mixture. Now comes the fun part: shaping the tots. Take small amounts of the mixture and form them into little cylinders, roughly 1 inch long, and place them on the prepared baking sheet.
Lightly spray the tots with olive oil to help them crisp up in the oven. Pop them into the preheated oven and bake for 20-25 minutes, turning them halfway through to ensure even browning. You'll know they're done when they're golden brown and have a nice crispy texture.
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