Cauliflower Tots will turn into your family's new most loved vegetable side dish. Gooey, firm, and an absolutely kid-affirmed option in contrast to potato tots! You don't need to let them know cauli tots are a veggie-stuffed and gluten free formula.
These may simply be one of my best solid plans ever. Cauliflower potato tots (OK, in fact short the potatoes) are genuinely our preferred side dish! Every one of the three of us simply eat up these flawlessly fresh, gooey, might I venture to state potato-ey little pieces.
This solid side dish is made with cauliflower rather than potatoes, and they're heated rather than browned! I couldn't care less on the off chance that you tell your children what's in them or not, yet you need to make these mushy, firm cauli-tots. They are so incredibly great I'm prepared to begin calling them Awesome-Tots! Gooey, fresh, so incredibly great that they'll effectively supplant those different tots as your family's preferred side dish.
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Ingredients
- 3 cups shredded cauliflower (about half of a head. See Note.)
- 4 oz. shredded sharp cheddar cheese (about 1 cup)
- 1 egg
- 1/4 cup cornmeal or bread crumbs or ground oats also work
- 1 teaspoon kosher salt
- a few grinds black pepper
- 1/2 teaspoon ground mustard
Instructions
- Preheat your oven to 400°F. Spray a mini muffin tin with oil or cooking spray.
- Place the shredded cauliflower in a kitchen towel and squeeze out the excess moisture.
- Combine all of the ingredients in a large bowl, and mix together thoroughly. I like to use a fork.
- Using a spoon or scoop, divide the mixture between the muffin cups and press down firmly into the cups.
- Bake at 400°F for 20-25 minutes, or until golden brown.
- Allow to cool slightly before running a knife around the edge to pop the tots out of the muffin tin.
For more detail : bit.ly/2EiBWAW
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