After I made Cheesy Cauli-Tots, I thought they'd be good if I made them a little cheesier. They turned out fantastic! Out of the two recipes for Cauli-Tots I like this one the best. I used Daiya Pepperjack Style Shreds in this because it's quick and easy, but the next time I make these tasty tots I'm going to try it with cashew cheese. Any vegan cheese should work fine though.
These are perfect at any meal. Make them for family or friends and they'll be shocked they're eating cauliflower! Just remember, don't tell them what's in it beforehand… :)
Lighter tots – “cheesier” Darker tots – “cheesy”
If you can't decide which Cauli-Tots to make here is some guidance. If you're more of a “potato-y texture” person than you might like the Cheesy Cauli-Tots best. If you're a “cheese lover & texture” person THIS is the recipe for you! Either way they're both delicious and good for you too! Check out some of the benefits under the recipe.
Cauliflower pulsed into “rice” like texture
Measure out 1 1/2 cups
Place shredded cauliflower in dishtowel and squeeze extra water out
Mix ingredients together
Form “tot” shapes with your hands and place on baking sheet lined with parchment paper
I baked these in the oven, but they also worked in my food dehydrator. You have to leave them in there longer… about 4 hours to get them crispy. I stored them in the fridge and freezer. They were so good they went pretty quick! I reheated both versions in my dehydrator. They still tasted scrumptious and held up well. The oven would probably work well too.