Tasty Baked Cauliflower Tots

These crunchy cauliflower bites turn ordinary cauliflower into tasty snack-sized morsels that hit the spot when you want something crispy—no deep frying needed. I created this better-for-you option while trying to work more veggies into my family's meals, and now it's our go-to way to enjoy cauliflower.

When I first made these for my kids, they ate them all before we even sat down for dinner. They now ask for these "cauliflower bites" every week, and I'm happy to make them knowing my kids are actually eating veggies without complaining.

Ingredients

• 2 medium heads cauliflower: go with fresh when possible, though frozen works too
• 1/4 cup small diced onion: brings a mild flavor that doesn't overpower the cauliflower
• 1/4 cup grated Parmesan cheese: adds rich taste and helps them brown nicely
• 1/4 cup finely ground breadcrumbs: makes the outside super crunchy
• 1 large egg: works as the glue that keeps everything stuck together

Step-by-Step Instructions

Prepare the Oven:

Get your oven hot at 350°F. Don't skimp on the cooking spray for your baking sheet to stop sticking. A silicone mat works great if you've got one.

Cook the Cauliflower:

Get a big pot of salted water boiling. Toss in your cauliflower florets and let them cook until just soft enough to poke with a fork, about 5 to 10 minutes based on their size. You want them soft but not mushy. Drain them well, pressing gently to get rid of extra water.

Process and Mix:

Give the drained cauliflower quick pulses in your food processor. You want small rice-like bits, not smooth mush. Put 3 packed cups into a big mixing bowl and mix in your diced onion, Parmesan, breadcrumbs, egg, salt, and pepper. It should feel like thick mashed potatoes and stick together when squeezed.

Shape the Tots:

With clean hands, grab 1 to 2 tablespoons of the mix and shape it into little tot shapes. Put each one on your baking sheet, leaving some room between them so they can get crispy all around. You'll usually end up with about 24 tots.

Bake to Perfection:

Bake them for 20 minutes until they start browning on the bottom, then flip each one carefully. Bake another 10 to 15 minutes until they turn golden-brown and crispy outside but stay soft inside.

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The Parmesan is really the key ingredient here. I tried making them once without it for a friend who can't eat dairy, and while they weren't bad, they missed that rich savory taste that makes everyone grab more. The cheese creates that awesome golden crust that turns these from simple veggie bites into snacks you can't stop eating.

Storage Solutions

These cauliflower bites stay amazingly good when stored right. Let them cool all the way, then put leftovers in a sealed container in the fridge for up to 3 days. To keep them longer, freeze the cooled tots in a single layer on a baking sheet, then dump them into a freezer bag once they're solid. They'll stay good frozen for up to 2 months.

To warm up refrigerated tots, stick them in a 375°F oven for 5-7 minutes until hot and crispy again. For frozen ones, add another 3-5 minutes to the warming time. You can use the microwave if you're in a hurry, but you'll lose that nice crunch that makes these tots so good.

Customization Options

What's great about this recipe is how easy it is to change up. Try adding a bit of garlic powder or some chopped fresh herbs like parsley or chives to the mix. For more flavor, swap the Parmesan for sharp cheddar, gruyere, or pepper jack. If you want more nutrition, mix in some hemp seeds or nutritional yeast.

For fewer carbs, use almond flour or crushed pork rinds instead of breadcrumbs. This simple swap makes them keto-friendly but still keeps them tasty and crunchy.

Serving Suggestions

While they taste great on their own, these tots get even better with dips. Regular ketchup works fine, but try offering spicy mayo, honey mustard, or a simple yogurt ranch for options. For a fancy twist, serve them with basil pesto or roasted red pepper sauce.

These tots work as a side with burgers, sandwiches, or any grilled meat. They're also awesome in a veggie grain bowl or on top of a salad instead of croutons for extra protein and crunch.

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Recipe FAQs

→ Can I freeze these cauliflower tots?

For sure! You can freeze them right after shaping but before cooking. Set them on a tray so they don't touch until they're hard, then dump them in a freezer bag. When you're ready to cook, just add about 5-7 more minutes to your baking time. You can even freeze the cooked ones and warm them up later in a 350°F oven till they're hot and crunchy again.

→ What can I use instead of breadcrumbs?

You've got options! Try smashed pork rinds, almond flour, or crushed crackers if you need something without gluten. Panko works great too if you want them super crunchy. Just add a bit more or less to get the right mix for shaping your tots.

→ How do I know when the cauliflower is properly processed?

You want to chop it until it looks kind of like rice. Don't go too far or it'll get mushy and wet. The pieces should be small enough to stick together but not so broken down that they turn into paste.

→ Can I add different seasonings to these tots?

Go for it! Throw in some garlic powder, onion powder, Italian mix, smoky paprika, or a dash of cayenne if you want some kick. Fresh herbs like parsley, chives or dill taste great too. Start with about 1/2 teaspoon of the dry stuff and then add more if you want.

→ Why are my cauliflower tots falling apart?

They're probably too wet. Make sure you drain your cooked cauliflower really well. If the mix still feels soggy, add a bit more cheese or breadcrumbs, one spoonful at a time. Putting your shaped tots in the fridge for about 20 minutes before baking can also help them stay together better.

→ What dipping sauces work best with cauliflower tots?

Ketchup's not your only choice! Try spicy mayo, ranch, honey mustard, garlic mayo, or buffalo sauce. If you want something lighter, go with a Greek yogurt dip or mashed avocado sauce. Tomato sauce works great too if you're feeling Italian vibes.