Break the weekday potato malaise with another white vegetable the kids might love. These cauliflower tots are a healthy potato gem substitute and they're vege-licious.
Ingredients
- 550 g cauliflower florets
- 1/4 cup onion finely diced
- 1/4 cup parmesan finely grated
- 1/4 cup dried breadcrumbs
- 1 egg
- 1 tsp salt and pepper
Method
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Step 1Preheat the oven to 180˚C. Line a baking tray with baking paper.
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Step 2Bring a large pot of salted water to the boil and add the cauliflower florets. Cook for 5 - 10 minutes, until just tender.
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Step 3Drain the florets and transfer them to a food processor. Pulse lightly until the florets break down to about the consistency of rice. Tip the florets into a large bowl and add, onion, parmesan cheese, egg and salt and pepper. Mix to combine.
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Step 4Use your hands to form 1 - 2 tablespoons of the mixture into 'tot' shapes and place them on the baking tray. (You may need two baking trays, depending on how big you make your tots.) The recipe should yield you about 12 - 16 tots.
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Step 5Bake the tots for 20 minutes and then flip them over and bake for a further 10 - 15 minutes. They should be browned and crisped when ready.
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Step 6Remove from the oven and serve with hummus and a squeeze of lemon.
Recipe Notes
One medium head of cauliflower will easily yield you 550g of florets.
Make sure you dice your onion really finely for this recipe otherwise your tots will be lumpy and the kids may rebel.
When pulsing the cauliflower, don't overdo it, if you reduce them to mush, your tots will be too liquid-y and won't hold together.
This recipe was created by Penny Flanagan for Kidspot Kitchen.
If you like the sound of this recipe, you might also like these Sweet Potato, Chicken and Couscous Nuggets.
Recipe Reviews (2)
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