Nutrition Facts
Cauliflower Tots
Amount per Serving
Calories
172
% Daily Value*
Fat
13.1
g
20
%
Saturated Fat
0.9
g
6
%
Cholesterol
47
mg
16
%
Sodium
33
mg
1
%
Potassium
171
mg
5
%
Carbohydrates
8
g
3
%
Fiber
4.3
g
18
%
Sugar
1.4
g
2
%
Protein
8.6
g
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Yield: 4 (about 12 per serving)
Ingredients:
- 2 tablespoons macadamia nut oil
- 1/2 cauliflower large head (about 2 cups shredded)
- 1/4 cup Braggs nutritional yeast
- 1/4 cup golden flax meal
- 1 large egg
- 1/2 teaspoon onion powder
Directions:
- Heat oven to 375F Convection Bake (standard bake is fine, allow a few extra minutes of baking).
- Line a lipped cookie sheet with parchment paper and the 2 Tbsp of macadamia nut oil to lightly coat the parchment.
- Using a food processor and the shredding attachment, process the ½ head of cauliflower (you can used a standard cheese grater if you do not own a processor).
- Squeeze some of the moisture out of the cauliflower by wrapping in a light kitchen towel (like a flour sack towel) or in a couple of paper towels. Wring tightly to extract as much moisture as possible.
- In a medium mixing bowl, combine the cauliflower, nutritional yeast, golden flax meal, egg and onion powder. Stir together with your hands until mixed.
- Using a tablespoon measure, scoop the mixture into your palm and form into the shape of a tater tot. Line up on the parchment lined, lightly greased cookie sheet.
- Bake the tots for about 8 minutes then flip (I find they brown on one side at a time.) Bake another 5-10 minutes depending on your oven. You want a nice dark golden color and some crisp on the outside.
- Enjoy with your favorite sugarless ketchup, ranch, or hot sauce.
Notes:
Variations: Add your favorite spices like curry or Mediterranean herbs. Add a dash of cayenne or chipotle or fresh minced jalapeno for a kick. Add some shredded beets or broccoli for brain boosting color.
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