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Cheesey Cauliflower Tots
Please use all organic ingredients when possible!
Course
Breakfast, Side Dish, Snack
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
45
minutes
minutes
Servings
9
-12 tots
Author
Megan Lawson
Ingredients
1 1/2
cup
Shredded Cauliflower
about half of a head
1/2
cup
Vegan Cheese
I used Daiya Pepperjack Style Shreds
2
tbsp
Cornmeal
I used yellow cornmeal
1
Flax Egg
1 tbsp ground flax + 3 tbsp water
1/2
tsp
Onion Powder
if you're not a fan of onion you can omit
1/8
tsp
Turmeric
1/8
tsp
ground mustard
1/8
tsp
Paprika
a few shakes of salt and black pepper
to your liking
Instructions
Preheat oven to 350
To get the shredded cauliflower, pulse the florets in the food processor until it resembles rice
Remove the cauliflower and measure out 1 1/2 cups. Then place it in a dish towel and squeeze out the extra moisture over the sink
Put the shredded cauliflower in large bowl and mix together with the rest of the ingredients
Scoop out little balls, forming them into a tot like shape and place them on baking sheet lined with parchment paper
Make sure they aren't too high. After placing them on parchment paper I pushed down on each one to flatten just a bit
Bake for 20 min and then flip over for another 15 min (might be a little longer. you want them to be golden on top)
Take out and let cool for a few minutes before serving
Enjoy!