3 Ingredient Cauliflower Tots
Ingredients
- 4 cups/ 500g Cauliflower florets (we used frozen)
- 1/2 a cup/ 50g Grated vegan cheese
- 1 cup/ 80g breadcrumbs (we used bread, toasted and blitzed in the blender, normal breadcrumbs or panko work here too; if you don’t drain the cauliflower fully and it seems to wet you can add another 1/2 a cup of breadcrumbs.)
Optional Flavour Add ins
- 1/4 tsp Garlic powder
- 1/4 tsp Onion powder
- Few cracks Iodised salt (for over >12 months)
- Few cracks Black pepper
Instructions
- Add the cauliflower to a pot and cover with boiling water, cooking on med-High for 10 mins until soft.
- Drain well to remove all the excess liquid (this will ensure they don’t go too soggy, you can little squeeze the cauliflower at this stage too).
- Add the cauliflower to a large bowl and mash with a fork to remove lumps.
- Add all the remaining ingredients and stir to combine - Use ~ 1 large Tbsp of the mix and form in your hands in to the tots shape. This makes approx 24 tots.
- Place the tots on a baking sheet, spray the tops with olive oil, and cook at 180c for 35-40 mins till golden (gently turning halfway).
Notes
Note: you can make these gluten free by substituting the breadcrumbs with almond flour - start with 1/2 a cup of almond flour working up to 1 cup depending on the wetness of the cauliflower.
Store in the fridge for 3 days or freezer for 2 months. Best served warm (we quickly reheat ours for 3-5mins in the airfryer to ensure they don’t go soggy).