Cauliflower Tots: I can’t take credit for the idea to turn cauliflower into tots, but I do love the way this recipe plays with the flavors of buffalo wings. It’s an unexpected and delicious way to serve cauliflower. Sweet Corn Soup: Along with the Cauliflower Tots recipe, this one was developed for a lifestyle website called Rootopia.
Heat a 10-to-12 inch sauté pan over medium-high heat. Add the vegetable oil and the grated cauliflower to the pan and cook, stirring occasionally, for about 5 to 7 minutes to soften the cauliflower and remove some of the moisture. Transfer cooked cauliflower to a mixing bowl and cool for 5 minutes.
Meanwhile, in a small mixing bowl combine the mayonnaise, egg white, hot sauce, garlic powder, onion powder, and black pepper. Whisk the ingredients together until well combined. Pour over the cooked cauliflower and stir to combine.
Add the Panko bread crumbs and shredded sharp cheddar cheese to the cauliflower mixture and stir until well combined. Chill this mixture for at least 30 minutes before forming tots.
Preheat the oven to 425°F. Spray a rimmed sheet pan with nonstick spray. Remove the chilled cauliflower mixture from the refrigerator. Scoop a heaping tablespoon of the cauliflower mixture into the palm of your hand and roll into a ball or a cylinder tot shape. Place on the prepared rimmed sheet pan.
Repeat forming cauliflower tots and placing on sheet pan, leaving at least 1 inch of space between each tot. When all of the tots have been formed, place the sheet pan in the preheated 425°F oven and bake for 30 minutes, rotating the pan half way through. Let the baked cauliflower tots rest for 5 minutes on the pan before removing them. Enjoy while still warm.
Serving Size 1 cup
Servings 6