Cauliflower Tots
Crispy, golden, bite-sized tots made entirely from cauliflower — baked (not fried) and finished under the broiler for that satisfying crunch. A handful of simple ingredients, a kitchen towel, and a little patience is all it takes. Prepare to accept compliments at the table.
- 1 head fresh cauliflower, cut into florets (or 1 bag frozen)
- ¼ cup low-fat mozzarella cheese, shredded
- 1 large egg
- 1 tsp dried parsley
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
-
1
Cook the cauliflower
If using fresh cauliflower, place the florets in a microwave-safe bowl with 2 tablespoons of water. Microwave on high for 4 minutes until just tender. Drain and let cool slightly. If using frozen, place 2 cups of cauliflower in a pot with ½ cup water, bring to a boil, then reduce to low and cover for 2–3 minutes until just tender. Drain well either way — the goal is tender but not waterlogged.
-
2
Process the cauliflower
Add the cooked cauliflower to a food processor and pulse until finely ground and fluffy. If you have a small food processor, work in batches — overfilling it is how you end up with cauliflower on the ceiling, and nobody wants that. Add the mozzarella, egg, parsley, garlic powder, salt, and pepper and pulse until everything is well combined.
-
3
Squeeze out the moisture
This step is non-negotiable. Transfer the cauliflower mixture to a thin kitchen towel or flour sack cloth — not terry cloth, which leaves fibers behind. Gather the edges, twist tightly, and squeeze out as much liquid as possible. Press firmly and repeatedly. The drier the mixture, the crispier the tots. When you think you've squeezed enough, squeeze once more.
-
4
Preheat & shape
Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly spray with cooking spray. Roll the cauliflower mixture into small tot shapes — about 1½ inches long — and place on the prepared baking sheet with a little space between each one. Wet hands make shaping much easier.
-
5
Bake then broil
Bake at 400°F for 20 minutes until golden and set. Then switch to the broiler on high for 2 minutes to crisp up the outside — watch closely during the broil step, they can go from golden to too dark very quickly. Remove from the oven and let cool for 2 minutes before serving — they firm up as they cool.
- The squeeze is everything: The single most important step in this whole recipe is removing as much moisture as possible from the cauliflower. Wet mixture = chewy tots. Dry mixture = crispy tots. Use a thin flour sack cloth rather than terry cloth for the most thorough squeeze.
- The egg is the binder: Without an egg, the tots will struggle to hold their shape during baking. The egg holds everything together so you get proper tots rather than a pile of cauliflower crumbles.
- Wet hands for shaping: Slightly damp hands prevent the mixture from sticking and make shaping into neat tot shapes much easier and faster.
- Don't skip the broiler: The last 2 minutes under the broiler is what takes these from soft and pale to properly crispy and golden — it's the difference between a good tot and a great one.
- Dipping sauces: These are fantastic with our Creamy Garlic Parmesan Dressing, a little Dijon mustard, or plain Greek yogurt mixed with a pinch of ranch seasoning for a quick dip.