How to: Make your own – Cauliflower and Cheese Tots



The harvest is rolling in now, folks.  It’s the very best time of year to get fresh everything and I’m feeling overwhelmed with choice!

I picked up 2 huge heads of cauliflower last week for $4. Because $4!

I made 4 cauliflower and cheese quiches (2 went straight into the freezer) and these little golden nuggets.IMG_6854

My little kiddo, who thank lordie is an excellent eater, is full-on in to the finger foods now.  It took quite a while for her to warm up to actually feeding herself rather than playing the part of greek goodess and being hand fed by servants (read: mum & dad), but she’s got it now!

So, I made tot-sized tots! How perf.


I love that this is such a straightforward, simple recipe.  Minimal ingredients, minimal prep, minimal fuss.  While I haven’t experimented much with the recipe yet, I’m certain you could make changes to suit your needs.  Panko rather than cornmeal, onion or garlic power rather than mustard or even a cheese switcheroo like parmesan or asiago.


Leaving the mixture in the refrigerator before forming your tots will give the cornmeal a bit of time to absorb a little moisture and will help them stick together. If you’re in a rush you can get away with leaving this step out, but you’ll have to treat the tots delicately until they’re cooked.


In they go!


Out they come, light, crispy and cheesy.


Eat them while warm from the oven.  If for some crazy reason you have leftovers, they’re best re-heated in the oven.  Dipping sauce you ask? I’d go with sriracha mayo, but that’s just me.



Cauliflower Cheddar Tots

Serves 2 dozen-ish tots
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Website Katya Wulfers - Yummy Mummy Club


  • 1 Small head of cauliflower (or about ½ a large one, cut into florets)
  • 1 cup finely grated old cheddar cheese
  • 1 Large egg
  • ¼ cup cornmeal
  • 1 teaspoon salt
  • ½ teaspoon ground mustard powder


1. Preheat oven to 400F.
Pulse cauliflower in a food processor until very fine. You should have approximately 3 cups of finely chopped cauliflower.
2. Add cauliflower and remaining ingredients to a large bowl and mix well until thoroughly combined. Place bowl in refrigerator for 10 minutes.
3. Using heaping tablespoon form cylindrical tots with the mixture and place on a parchment lined baking sheet.
4. Bake for 16 minutes, flipping each tot over halfway through.
Serve warm.

How to: Recipe Makeover – Broccoli Slaw

I love a classic.  Books, movies, and mayonnaise laden salads included.

Honestly, I’m never really happy at a barbecue without a creamy potato or pasta salad, so let’s leave those alone for now.

This one’s a fun little update on the creamy bacon-y version of the classic broccoli salad.  Not to worry, I don’t completely ruin the fun.  There’s cheese, guys (and a little mayo still).


Also, if you want to add crispy bacon or even better, crispy proscuitto, I will allow it. I’m generous like that.


Broccoli Slaw


  • 1 Small head of broccoli (chopped into small florets)
  • 2 tablespoons finely chopped red onion
  • 50g cheddar cheese (about ⅓ cup cut into small cubes or grated on the large side of box grater)
  • ⅓ cup toasted pecan pieces
  • ¼ cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon whole grain mustard
  • 2 teaspoons honey
  • salt and pepper to taste


Toast pecans in frying pan over medium heat, stirring occasionally for about 5 minutes.


1. Combine salad ingredients in a large bowl. In a separate small bowl, whisk together dressing ingredients.
2. Add dressing and toss to combine thoroughly. For best results, allow to sit for 1 hour before serving.

How To: Recipe Makeover – Vegetarian Cobb Salad


I know this title may read like an oxymoron.

Bacon and chicken are two of the ingredients typically found in a Cobb salad, joining eggs, blue cheese, tomatoes, and avocados. But who says you can’t deviate from the original now and then? What would life be like if we were all the same, right?


When I posted this picture of my unique cobb salad creation on instagram, one person commented this was definitely not a cobb salad. It may not be typical, but it is MY cobb salad, my VEGETARIAN cobb salad to boot!


Instead of chicken and bacon, we’ve got black beans and sweet potatoes. Instead of blue cheese, creamy and tangy goat cheese. Instead of eggs, sweet beets. I’ve kept the usual avocado and tomatoes. And when all of these ingredients are arranged oh so prettily on top of a bed of romaine, a vegetarian cobb salad is born. Top it all of with an herby mustard vinaigrette and you’ve got one heck of a delicious summer meal.

So call it what you want – a vegetarian cobb salad, a fully loaded salad, a rainbow salad, or just an extremely tasty salad. Bottom line, make this salad.



Vegetarian Cobb Salad

Serves 2-4
Dietary Vegetarian
Meal type Lunch, Main Dish, Salad


  • 1 large head of romaine
  • 2 sweet potatoes (chopped)
  • 1 can of sliced beets (drained and rinsed)
  • 1/2 cup black beans (drained and rinsed)
  • 1/2 cup cherry or grape tomatoes (halved)
  • 1 large avocado (diced)
  • 1/2 cup goat cheese (crumbled)

Salad Dressing

  • 1 Tsp garlic powder
  • 2 Tbsp dijon mustard
  • 2 Tsp dried oregano
  • 1/2 Tsp salt
  • 1/4 Tsp pepper
  • 1/2 cup balsamic vinegar
  • 1/4 cup olive oil


This may not be your typical cobb salad, but it is just as delicious. Feel free to sub the usual blue cheese for the goat cheese, or feta would also work well. Chickpeas or kidney beans can replace the black beans. The recipe can easily be doubled or tripled for a crowd.


1. Preheat oven to 425 and toss sweet potatoes with 1 tbsp olive oil and a sprinkle of salt and pepper. Place on a parchment lined baking sheet and bake for about 25 minutes, or until brown and tender. Set aside.
2. On a large plate place a layer of romaine lettuce. Top evenly in rows with sweet potatoes, tomatoes, black beans, avocado, goat cheese, and beets. Top with dressing or serve on the side for everyone to toss themselves.
Salad Dressing
3. Place all ingredients in a bowl and whisk until combined.

How to: Make your own – Oven-Baked Sweet Potato Tater Tots


Tater tots.

Blog post, complete.


Kidding. Sorta.

I don’t have much to say to convince you to try these because closeted or not, you love tater tots.  We all do. They’re a universal crowd pleaser that may even lead to world peace one day.  Pizza and tater tots.  They can really bring people together.


How simple are these, though? 5 ingredient simple! As always in these circumstances, I recommend using the best quality ingredients possible.  Real-deal parmesan, OK?


Adding the sweet potatoes to the chives and parmesan when they are still slightly warm will melt the cheese a little in the process and help these bind together really well.


The melted butter in the panko is essential.  It will help these babies crisp up to perfection in a nice hot oven. Oven-baking means these are hella healthy, too.

IMG_4050 IMG_4074

Now, pop some tots.



Oven-Baked Sweet Potato Tater Tots

Serves Makes 2 dozen tots
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes


  • 2 Medium sweet potatoes (peeled)
  • ½ cup finely grated parmesan cheese
  • 2 tablespoons chopped chives
  • ½ teaspoon salt (divided)
  • ¼ teaspoon fresh ground black pepper (divided)
  • 1 tablespoon butter (melted)
  • ¾ cup panko bread crumbs


For a spicy mayo dipping sauce, combine ¼ cup each of mayonnaise and greek yogurt and add 1 tsp of sriracha chili sauce (or more if you like it muy caliente)


1. Preheat oven to 400F.
With a sharp knife, poke 6-8 holes all over each sweet potato. Microwave potatoes on high for 5-6 minutes, flipping them over halfway through. Allow them to cool just enough to touch, and grate with the large side of a box grater. They should not be completely soft all the way through; the centre of the potatoes should be slightly undercooked.
2. In a medium bowl, combine grated sweet potatoes, chives, parmesan cheese, ¼ tsp of salt and ⅛ tsp black pepper. In a separate small bowl, combine panko and melted butter.
3. Form each tot using approximately 1 heaping tablespoon of the grated potato mixture. Pack them very tightly. They will be about 1" wide and 1.5" long. Roll each tot into the panko mixture until well coated and transfer to a parchment lined baking sheet.
4. Bake for 30 minutes, flipping each tot over halfway through.
Serve immediately with spicy mayonnaise or sauce of choice.

How To: Recipe Makeover – Kale Caesar Salad with Crispy Chickpea Croutons


We have to talk about these crispy chickpea croutons.

You are going to want to make a double batch and eat them by the handful they are that good. I was going make our delicious and one of my ‘go-to’ salads the other night – our curry roasted squash and chickpea salad with an addictive tahini dressing, but I was craving a caesar salad. And no, I am not expecting again. Just sometimes you want to ditch the old vinaigrette and load up a salad with a creamy dressing and boat loads of cheese.



But, being a “healthy” eating blog and all, I swapped the usual dressing for this bright and lemony version, kept the cheese, because cheese, and created these addictive crunchy chickpeas in lieu of the usual crouton toppers. Not that I have anything againts those mind you, and I do love our other kale caesar version, but with a can of chickpeas staring me in the face I wanted something different.


Can we talk also talk about my mini food processor? I love it and highly recommend it for whirling up small batch recipes, like this dressing. It saves you from lugging out and cleaning the big gun.


Back to the chickpeas – make them! And this salad!

We had it topped with a piece of simple olive oil and salt and pepper roasted salmon, but this salad would stand alone as a delicious lunch or turn it into more of a substantial dinner with a some grilled chicken, steak, or salmon.


A craving for the classic caesar? Give this updated version a whirl!



Kale Caesar Salad with Crispy Chickpea Croutons

Serves 4-6
Meal type Lunch, Main Dish, Salad
Website Adapted From Mountain Mama Cooks


  • 1 large head kale (stems removed, leaves shredded)
  • 1/2 Pint grape tomatoes (cut in half)
  • 1 can chickpeas (drained and rinsed)
  • 1 Tsp olive oil
  • 1/2 Tsp salt
  • 1/4 Tsp pepper
  • 1/4 Tsp garlic powder
  • grated parmesan cheese (to garnish salad)


  • 1/2 cup low fat mayonnaise
  • 1 clove garlic
  • 1 Tsp worschershire sauce
  • 1 Tsp dijon mustard
  • 2 Tbsp olive oil
  • 1 lemon (juiced)
  • 1/4 cup parmesan cheese (grated)
  • 1 Tbsp water
  • salt and pepper (to taste)


While this salad is great on it's own, turn it into more of a substantial meal by topping it with a piece of grilled chicken or salmon. The heartiness of the kale stands up to the dressing, making leftovers just as delicious the next day.


1. Preheat oven to 375 degrees and place chickpeas on a parchment lined baking sheet.
2. Add olive oil, salt, pepper, and garlic powder to chickpeas and toss to evenly coat. Bake in the oven for about 30 minutes, until browned and starting to get crispy. Set aside.
3. Place kale and tomatoes in a large bowl. Top with chickpeas and dressing and toss to evenly coat. Top with additional parmesan cheese before serving.
4. Combine all ingredients in the bowl of a food processor and process until combined. Taste and add salt and pepper. If dressing is too thick, add a little bit more water.