Parmesan Cauliflower Tots

4.67 from 3 votes

Parmesan Cauliflower Tots

I've made this recipe with anywhere from ¼ cup of shredded Parmesan cheese to 1 cup, and it always comes out great. The only difference is the texture is slightly chewier with 1 cup of cheese. I've found the happy measurement for me is about ¼ to ½ cup of cheese. You can also replace the Parmesan with another cheese, such as cheddar, or a mix of cheeses.

For the cauliflower, err on the side of a little extra when measuring it.

As for seasonings, you can add fresh or dried seasonings such as dill, oregano, or parsley. The onion powder is just a suggestion.

Servings: tots

Calories: 17kcal

Ingredients

2 cups cauliflower florets steamed for 5 minutes or so (tender but still firm)
½ cup shredded Parmesan cheese
1 large egg
⅛ teaspoon salt
¼ teaspoon onion powder optional or other seasoning

US Customary - Metric

Instructions

Preheat your oven to 400 degrees F.
Prepare a baking sheet with parchment paper or a non-stick baking mat.
Combine all the ingredients in a food processor and pulse a few times to combine, just enough to have a thick, lumpy consistency.
Spoon the tots out in 1 tablespoon drops across the baking sheet.
Bake for 15 to 20 minutes, or until the edges begin to brown.
Serve hot.

Nutrition