I saw this recipe a while ago on Kalyn’s Kitchen and have been wanting to try it since then. Eventually got around to it today, but only after dashing out to Wal-Mart to buy a mini muffin pan! These cauli-tots are really tasty and perfect to pack for work lunches or as a side to any meal. I ate them hot out the oven and again later after they had cooled down. Either way, just as good! I got 20 tots out of this batch.
3 cups riced cauliflower
1/3 cup grated cheddar cheese
1/4 cup grated parmesan cheese
2 Tbs almond flour
1 tsp veggie or any other seasoning (I used Organix vegetable stock that my sister Bev bought for me when I visited last year)
Freshly ground black pepper
Preheat oven to 400F/200C
Lightly grease the mini muffin pan
Microwave Cauliflower rice for 2 minutes on high
Add cheddar, parmesan, almond flour and seasoning and mix together well. Add egg and stir together.
Scoop out a 1 tablespoon measure of mixture and place in the mini muffin pan.
Bake for 15 minutes on one side then turn over tots and bake for a further 15 minutes till nicely browned.
Delicious with some home-made tzaziki and a salad!
Here is a link to Kalyn’s recipe: