Cauliflower Tots
recipe from Skinnytaste
Ingredients:
- 2 cups cooked cauliflower florets, finely chopped
- 1 large egg
- 1 large egg white
- 1/2 cup onion, minced
- 3 tbsp minced fresh parsley
- 1/2 cup reduced fat sharp cheddar cheese, grated
- 1/2 cup seasoned breadcrumbs
- salt and pepper to taste
- cooking spray
Preheat oven to 400°F. Spray a nonstick cookie sheet with cooking spray. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste. Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16-18 minutes, turning halfway through cooking until golden. Makes about 32 - 34 tots.
My adaptations:
I used frozen cauliflower -- one bag was just enough for two cups. I simply followed the instructions and let them cool a smidge, while simultaneously draining them on a few paper towels, before chopping. I also used 1/2 teaspoon of onion powder versus the fresh -- two reasons: I only had frozen onions on hand and decided I wanted a more "mild" onion-y flavor.
I only buy "full-fat" cheese -- the calories are oh-so-worth-it to moi. This obviously altered the calorie count (for that information, click on the "Skinnytaste" link above!) but I'm okay with that -- I think the "real deal" melts much better -- more smoothly. Cheese is my love language. And Little Leighton's, too!
Instead of rolling each one by hand, I used my prized Pampered Chef cookie scoop. This made for a much larger tot. I was only able to get about 16 out of this recipe. This was the perfect amount for my peeps. We even have leftovers for tomorrow! I did follow her cooking times, though, and they turned out perfectly golden and crisp. Here's a picture (though, please take note: food photography is not my forte):
I would say this was most certainly a TOUCHDOWN (pun intended) for TLC! Even if you think you aren't a fan of cauliflower, give these a whirl.
Now, I must get back to my commercial watchin'.
Happy Super Bowl Sunday, y'all!
