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Crispy Cheddar Cauliflower Tots

Riced cauliflower cooked and wrung very dry, bound with egg, sharp cheddar, and almond flour, and baked on a screaming-hot pan so they crisp instead of steaming.
Print Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium head cauliflower or 4 packed cups riced
  • 1 large egg
  • 1 cup sharp cheddar finely shredded, packed
  • 1/2 cup almond flour or finely crushed pork rinds
  • 1 tsp fine salt 3/4 tsp with seasoned crumbs
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1-2 tbsp neutral oil for the pan and brushing

Equipment

  • Oven
  • Food processor
  • Clean kitchen towel
  • Sheet pan

Method
 

  1. Pulse the cauliflower to rice, microwave covered 5 minutes, cool, then wring very dry in a clean towel.
  2. Combine the cauliflower, egg, cheddar, almond flour, salt, pepper, and garlic powder until it clumps and holds when squeezed.
  3. Put an empty sheet pan in the oven and preheat to 450°F.
  4. Line the hot pan with oiled parchment. Scoop tablespoons, roll into tight mini logs, and space them 1 inch apart.
  5. 12 minutes, then flip, brush with oil, and bake 8 to 10 minutes more. Optional broil 1 to 2 minutes for colour.

Notes

You should wring out at least 1/2 cup of liquid — that is the line between crisp and mush.
Tots spreading? The mix was too wet; add 2 tbsp more crumbs and test one.
Hot pan is what sears the bottoms instead of steaming them.