Looking for a creative side dish? Try these Crispy Cheddar Cauliflower Tater Tots to replace high carb tater tots in your diet. Only 21 calories per piece.
Crispy Cheddar Cauliflower Tater Tots
If you’ve been following my recent blog posts, then you know I’m not a big fan of cauliflower. But, what I am a big fan is finding ways to make it tasty. Just because I’m trying to avoid potatoes doesn’t mean I can’t learn to love the stuff.
I’m really finding I have to be creative on this way of eating. Especially if you’re a picky eater like me. But I’m slowly learning that there are several ways to disguise the taste of certain foods.
Why eat cauliflower? Well besides the fact it’s very low in carbs and calories, it’s also considered a cancer-fighting vegetable. And since I’m a picky eater, I might as well find sneaky ways to get this healthy vegetable into my diet!
Besides hiding cauliflower in my low carb pumpkin pie, I’ve found I can make a tolerable cauliflower tater tots recipe with it. Does it taste exactly like tater tots to me? Well, not 100% but I can live with it.
When I first tried this recipe, I don’t think I had ever really attempted making it before. At least not from what I recall anyways. But one thing I do remember from reading posts in the past is that they don’t crisp up like regular tots.
And that is true. Yet, I found that by using a cookie mat to bake the tater tots on, they tend to stay crisp on the outside. It still has a moist middle, but I think it’s the closest I’m going to get too crispy.
To try and hide the cauliflower taste, I tried to get as much as the excess water out as I could. Just use a good cheesecloth and you’re good to go. It will still have the taste, but it does help remove a lot of it.
Besides adding parmesan cheese to the batter, I also added shredded extra sharp cheese. I figured it would help decrease the cauliflower taste a bit. And, I wanted a cheesier cauliflower tater tot.
I also added a tbsp of coconut flour and a teaspoon of psyllium husk powder. The way I thought of it was that it would also help remove excess moisture from the cauliflower. That, and it was a great way to increase the fiber of the tots.
The addition of the coconut flour and psyllium husk powder made it really easy to form the batter into a tater tot look. So if you’re finding your batter is a little wet, try adding more of each in. I found it really helped me be able to handle the cauliflower better.
Next time, I think I’ll try adding a seriously sharp cheese and maybe even dry ranch. What’s great about easy recipes like this is that the options of flavors are endless. And it’s really easy to mask the taste.
- 3 cups riced cauliflower
- ¼ cup parmesan cheese
- 2 oz extra sharp cheese
- 1 tbsp coconut flour
- 1 tsp psyllium husk powder
- 1 egg, large
- ½ tsp salt
- Preheat the oven to 400 deg F.
- In a large mixing bowl, mix together the riced cauliflower, parmesan cheese, and egg.
- Slowly, mix in the ingredients of coconut flour, psyllium husk powder and cheese until well combined.
- Measure out tater tots using a tablespoon. Roll into a ball and mold into the shape of a tater tot.
- Place on cookie mat and bake for 30 minutes, flipping on each side carefully every 10 minutes.