Cauliflower is becoming my favorite vegetable. It is so versatile to cook with, and its health benefits are undeniable. It is low in fat and carbs. There are different ways to serve it. Puréed, it becomes a low-cal substitute for mashed potatoes. Grated, it takes on the texture of rice or couscous as a vegetable–and vegetarian–side dish. Here’s yet another way to serve it: cauliflower “tots.” When my kids were little, their favorite vegetable finger food was Tater Tots. These tots are so tasty it’s a surprise to realize that cauliflower is the main ingredient. I found that the addition of the Chinese celery, cilantro, and scallion added a wonderful herbal flavor to the tots. If you haven’t got Chinese celery, chop up some celery instead. It will add a nice crunch to the tots.
Prep time: 10 minutes
Baking time: 18 minutes
Servings: 18-20 tots
2 cups grated cauliflower, florets only, discard stem
1 large egg, beaten
1/4 cup chopped Chinese celery, stems only, discard leaves
1/4 cup chopped cilantro
1/4 cup chopped scallion
3 large garlic cloves, minced or pressed
1/2 cup grated white cheese (e.g. Cheddar, Mozzarella)
1 cup panko breadcrumbs or 1/2 cup seasoned breadcrumbs
salt and pepper
Preheat oven to 400˚F/200˚C. Spray a baking tray with olive oil. Set aside.
Pulse the cauliflower florets 5-6 times in the food processor. Transfer to an oven-proof bowl and microwave on high power 2 1/2 minutes. Set aside to cool slightly.
In a large bowl, beat the egg. Add the cooked cauliflower, Chinese celery stems, cilantro, scallion, garlic, cheese, and panko. Add salt and pepper to taste. I added a teaspoon salt and 1/2 teaspoon white pepper. Mix well.
Scoop a tablespoonful of the cauliflower mixture into your hands and shape it into a fat oval. Place on the prepared baking tray. Bake 16-18 minutes or until browned, turning once during baking.
Cook’s Note: I found that the cauliflower tots stuck to the baking tray. My solution is to add more oil to the tray, but I remember when I did this to the black bean veggie burgers, it didn’t solve the problem entirely. The next time I make these I am going to fry them on the stove top in a skillet sprayed with cooking oil over medium to medium-high heat. This way I can turn them more frequently thus preventing sticking, and control the heat better.
Cook’s Note(added December 2, 2013): The cauliflower mixture should hold together when shaped. If it is too dry, add one large egg white.