Baked Cauliflower Tots

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

  Bring a large pot of salted water to a boil. Place cauliflower florets into boiling water and cook 5 to 7 minutes until tender.

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  Ingredients

  • 1 Teaspoon kosher salt

  • 1 Head cauliflower, cut into florets

• 2

  Strain and place florets directly into an ice bath until cool. Strain again when cool and place florets into the bowl of a food processor and pulse until the cauliflower resembles rice. Process the florets in batches to get an even texture.

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• 3

  Place cauliflower rice on a double layer of cheesecloth and twist it up into a ball. Squeeze excess water (make sure you remove as much as possible) and transfer cauliflower rice to a large bowl.

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• 4

  Add remaining ingredients and mix to combine. If mixture seems too wet or dry, adjust with an additional egg or more panko breadcrumbs until the mixture stays together.

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  Ingredients

  • 2 eggs

  • 1/2 Cup panko breadcrumbs

  • 3/4 Cup cheddar cheese

  • 1/4 Cup Parmesan cheese

  • 3 Tablespoon chopped chives

  • 1/2 Tablespoon garlic powder

  • 1/2 Tablespoon onion powder

• 5

  Form the cauliflower mixture into desired shape and place on a sheet tray. Transfer the sheet tray to the fridge and let the tots rest for 30 minutes (this will help them keep their shape and stay together).

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• 6

  When ready to cook, set Traeger temperature to 375℉ and preheat, lid closed for 15 minutes.

  

  Grill: 375 ˚F

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• 7

  Clean the hot grill grate with a grill brush then brush the grate with canola oil. Place the tots directly on the grill grate along the edges.

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  Ingredients

  • As Needed canola oil

• 8

  Cook the tots for 10 to 15 minutes or until lightly browned. Resist the temptation to move them around too much or too early.

  

  Grill: 375 ˚F

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• 9

  For the best results, remove them one at a time as they finish.

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• 10

  Serve with your favorite dipping sauces. Enjoy!

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