I remember as a kid, my family and I would go to Willow Valley for their breakfast smorgasbord.
While I waited for my omelet to be made, I would always have a plate full of tater tots to eat.
Tater tots tastes good but not the healthiest choice.
Cheesy Cauli-Tots is a better choice.
Last week, Amber made these. God’s honest truth, these were delicious!
1 medium head of cauliflower, chopped coarsely
2/3 cup cheddar cheese
1/2 cup parmesan cheese
1 tsp Italian seasoning
Salt and Pepper to taste
4 TBSP flour (wheat, almond, coconut)
Place chopped cauliflower and glass dish with lid.
Cover and microwave about 3-4 minutes.
If there is any water in the bottom of the bowl, be sure to drain it.
Place cauliflower in food processor and pulse until its finely chopped but not pureed. It should still be slightly chunky.
In a large bowl, combine cauliflower with cheddar, parmaesan, flour and seasonings.
Once that is well combined, add in eggs and mix until everything is mostly well coated with the egg.
Pre-heat oven to 400.
Spray a mini muffin pan, of if you want bigger tots, a regular muffin tin with non-stick spray.
Place a tablespoon or two of the mixture into each muffin tin, pressing down into the tin.
Bake about 15 minutes, flip each tot over, and place back in the oven to bake another 15 minutes. The Cheesy Cauli-Tots are best enjoyed fresh and hot, but don’t re-heat to bad either.