How to: Make your own – Cauliflower and Cheese Tots

 

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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.

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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.

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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.

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In they go!

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Out they come, light, crispy and cheesy.

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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.

Enjoy!

Erin

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

Ingredients

  • 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

Directions

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.

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