Skip taters, serve tots some cauliflower ‘bites’

Suggestions for cauliflower, riced for a potato substitute or — well — “rice,” are the stuff of this blog’s latest podcast.

Making these swaps an even simpler endeavor, pre-riced cauliflower increasingly is available fresh and frozen at many grocers. Trader Joe’s version transforms cauliflower into “tater tots” in this recipe from the Kansas City Star.

With 30 calories and 2 grams of fat apiece, cauliflower bites are billed as a “waistline winner.” I’d call them another clever way to coerce kids into eating more veggies.

Slightly underbaked to accommodate reheating, cauliflower bites would freeze well, offering just as much as convenience as bagged tater tots or oven fries.

Tribune News Service photo

Crispy Cauliflower Bites

Cooking spray, as needed

1/2 medium head cauliflower

2/3 cup shredded cheddar cheese

1/4 cup grated Parmesan cheese

1/4 cup all-purpose flour or gluten-free flour

2 large eggs

1/2 teaspoon salt

1/2 teaspoon red-pepper flakes

Preheat oven to 400 F. Spray a mini muffin tin generously with some of the nonstick cooking spray.

Remove leaves from the cauliflower. You can use inner core for this recipe. Coarsely chop cauliflower and place in bowl of a food processor with steel chopping blade. Pulse food processor until cauliflower is finely chopped. Do not overprocess or cauliflower will turn into a puree.

Place finely chopped cauliflower into a large mixing bowl. Add the remaining ingredients and stir to blend well. Place a rounded tablespoon of mixture into each mini muffin well. Pat down to form a nugget. Bake, uncovered, in preheated oven for 15 minutes. Carefully turn each cauliflower bite over and continue to bake for 12 to 15 additional minutes or until bites are crispy brown on both sides.

Serve hot or warm for best flavor. Makes 24 cauliflower bites.

This entry was posted in Uncategorized. Bookmark the permalink. Post a comment

Post a Comment

You must be logged in to post a comment.

  • Blog Author

    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
  • Categories

  • Archives