Cauliflower Tots

5 from 1 vote

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Make caulitots, win over the kids (and yourself), and become a card carrying member of the Cauliflower Fan Club.

Cauliflower Tots / Lucy Beni / Katie Workman / themom100.com
Cauliflower Tots / Lucy Beni / Katie Workman / themom100.com

There is no question that cauliflower has been having a long, popular moment. I was already a cauliflower fan, even a cauliflower lover, mostly in the form of sliced and broken chunks of cauliflower tossed with a generous amount of olive oil, sprinkled with a liberal amount of salt, and roasted to a deep caramelized brown in a fairly high oven. My family can eat a baking sheet of that before dinner even hits the table.

But geez, once people started realized you could “rice” it – eg, chop it into tiny rice-sized pieces – it blossomed into a true “thing”. It can be used in stir fries, pizza crusts, risottos, meatloaves – anywhere regular rice can make an appearance, you might find cauliflower edging its way in.

Cauliflower Tots / Lucy Beni / Katie Workman / themom100.com

And now, have you heard? Cauliflower is taking over your tater tot! The same general concept – finely chopped and cooked cauliflower bits – is showing up in the form of Caulitots.

To start with, these are just plain delicious. (The cheese does not hurt.) Secondly, they are just plain fun. Thirdly, if you are in the bucket of parents wondering endlessly how to get more vegetables into your kids’ bellies, you may have found a go-to solution.

Cauliflower Tots / Katie Workman / themom100.com / Photo by Lucy Beni

You may even want to enlist a kid or two to help you form the tots, which is a fairly enjoyable task, but more enjoyable with a helper.

Here are some additional items I think I’m going to try adding to the tots in the future: minced chives, chopped parsley, a pinch of garlic powder, or chili powder or paprika. But if you make them just as they are below, I’ll probably see you at the next Cauliflower Fan Club meeting.

That up there is the Greek Turkey Meatloaf, dotted with feta, olives, and oregano. That is one of my all time greatest hits meatloaves.

Cauliflower is taking over your tater tot! These are just plain delicious and fun. A great way to get more vegetables onto the plate.

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Cauliflower Tots / Katie Workman / themom100.com / Photo by Lucy Beni

Other Cauliflower Recipes:

Also read: How to Cook Cauliflower.

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5 from 1 vote

Cauliflower Tots

Make caulitots, win over the kids (and yourself), and become a card carrying member of the Cauliflower Fan Club.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 People
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Ingredients 

  • 2 ½ cups cauliflower florets
  • 1 large egg
  • cup shredded cheddar cheese
  • ¼ cup grated Parmesan cheese
  • cup Panko breadcrumbs
  • Kosher salt and freshly ground pepper to taste

Instructions 

  • Preheat the oven to 400°F. Oil a baking sheet, or line with parchment paper, and set aside. Place the cauliflower florets with 1/2 cup of water in a medium saucepan, cover the pot, place over medium-high heat and bring to a boil over high heat. Reduce the heat to medium low and simmer until just tender, about 10 minutes. Drain and place the chopped cauliflower in a food processor. Pulse the cauliflower until it is in very small pieces, essentially a grated rice-like consistency.
  • Place the cauliflower on a clean kitchen towel, roll it up, and twist and squeeze it over the kitchen sink until you have removed as much moisture from the cauliflower as possible.
  • Lightly beat the egg in a medium sized bowl, and mix in the cheddar, Parmesan, Panko, and salt and pepper. Add the cauliflower and stir to combine. Scoop out rounded tablespoons of the mixture and form them into cylindrical shapes and place on the prepared baking sheet. Bake for about 20 minutes, until the caulitots are golden and firm. Serve hot.

Notes

Here are some additional items I think I’m going to try adding to the tots in the future: minced chives, chopped parsley, a pinch of garlic powder, or chili powder or paprika.

Nutrition

Calories: 115.99kcal, Carbohydrates: 7.16g, Protein: 8g, Fat: 6.39g, Saturated Fat: 3.51g, Cholesterol: 56.31mg, Sodium: 225.01mg, Potassium: 221.08mg, Fiber: 1.48g, Sugar: 1.65g, Vitamin A: 207.82IU, Vitamin C: 30.13mg, Calcium: 166.27mg, Iron: 0.82mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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10 Comments

  1. Jean Hanighen says:

    Hi
    I like your site but too many ads popping up.

    I’ll use a site with less ads. The pop ups are the worst.

    1. Katie Workman says:

      I’m adjusting the ad frequency – definitely don’t want too many ads, so thanks for letting me know!

  2. Iris says:

    Can you tell me if the nutritional values at the end of the recipe is for the whole amount please.

    1. Katie Workman says:

      it’s for 1 serving, and the recipe serves 4!

  3. Janet L says:

    Is the entire recipe 16 tots or does on serving equal 16 tots–Is a serving 4 or 16 tots?

    1. Katie Workman says:

      it’s 4 tots per person, 16 in all!

  4. Pamela Schoenbachler says:

    You have alot of ads on your website. When I print one of your recipes I get a large blank spot in the middle of the recipe where the ad is. Sometimes it takes 2 pages for a 1 page recipe. I have your cookbooks and enjoy your blog but maybe your website could be improved. Sorry, just very frustrated!

    1. Katie Workman says:

      I think we’ve fixed that! Sorry we’re trying to keep this all under control.

  5. Brittany says:

    If you’re starting with cauliflower that’s already been “riced”, how much would you need?

    1. Katie Workman says:

      …shoot, not sure — 2 – 2 1/4 cups? Next time I make them I will measure and let you know!