Should I buy a whole Cauliflower or buy pre-packaged Cauliflower rice?
The choice is completely yours but whenever possible it's best to buy the freshest ingredient possible and that would be a whole head of Cauliflower. To chop it into small pieces all you need to do is to put it in a blender for a couple of pulses, that should do the trick. If you are short on time, definitely buy the pre-packaged Cauliflower rice.
Tips on how to make these tater tots:
- These little guys can be a bit difficult to form into the perfect tater tot shape so don't be too hard on yourself. I tried both using my hands alone and also using a spoon. The spoon was the way to go because it allowed me to keep the shape nice and round. When you place the tots in your pan, they will flatten out a little, this is normal.
- My favorite oil for higher temperature cooking is grapeseed oil because it is neutral in flavor and holds up when the burner flame is higher.
- I added a little tapioca flour which essentially is a replacement for corn starch. It gives the exterior of these tots a more crispy texture.
- Do not skip the step where you put the soft Cauliflower in the refrigerator: the
mixutreneeds to firm up so that the tots hold their shape so this step is key.
Cauliflower Tater Tots
- 4 cups cauliflower florets ½ to 1 head of cauliflower
- 1 egg
- ¼ cup grated parmesan cheese
- ¼ cup shredded cheddar cheese
- ⅔ cup panko
- ½ onion grated
- salt and pepper to taste
- olive oil spray
- ketchup optional for dipping
- Preheat the oven to 400°F and grease a large baking sheet with olive oil spray.
- Cut the cauliflower into florets and boil until cauliflower is fork-tender. Drain.
- Place the cauliflower florets into a food processor and pulse until the pieces are the size of a grain of rice. Then, place cauliflower into a clean kitchen towel and squeeze out the excess liquid, and discard the liquid. Transfer all of the squeezed cauliflower into a large bowl.
- Add the egg, parmesan cheese, cheddar cheese, panko, and onion into the bowl with the cauliflower. Add salt and pepper to taste, and then give it a mix with a spatula until well combined.
- Spoon about 1 tablespoon of the mixture into your hand and then roll into a tater-tot shape. Place each tot on the greased baking dish and bake for 15 to 20 minutes, turning halfway through the cooking time. Cook until the tots are golden but not burned.
- Serve cauliflower tots with ketchup.
- If you don’t have panko breadcrumbs, you can use regular breadcrumbs. You can swap the breadcrumbs for a gluten-free version to make this a gluten-free cauliflower tater tot recipe.
- If you don’t have a food processor, you can use a box grater on a whole head or finely chop the florets manually.
- If you’re having trouble flipping your tots in the oven, use a thin spatula.
- You can buy riced cauliflower at the store to cut down on prep time.
- The more liquid you can squeeze from the cauliflower, the better the tots will hold their shape. Excess liquid will also make the tots soggy, so work your arm muscles and squeeze!
- Do not over boil the cauliflower florets, or they will turn mushy, making it difficult to rice.