Cauliflower and Mozzarella Tater Tots2017-07-10
- Servings : 6
- Prep Time : 15m
- Cook Time : 35m
- Ready In : 60m
- 2 lbs. cauliflower heads, broken into small florets
- 1 bunch scallions, minced
- 2 tbsps. fresh parsley, chopped
- 1 cup mozzarella cheese, shredded
- 1 tsp. garlic powder
- ½ tsp. cayenne pepper
- 1 egg, lightly whisked
- 1 egg white, lightly whisked
- ¾ cup panko bread crumbs
- parchment paper
- cooking spray
Preheat oven to 400 F. In a pot of boiling water, add the cauliflower florets. Cook for 10-15 minutes until tender. Then, drain the cauliflower, and return to the pot and let it air dry for 2-3 minutes. Mash the cauliflower using a potato masher until it has a rice-like texture. Transfer the mashed cauliflower in a bowl, and set aside to cool.
Once the cauliflower has cooled, add the scallions, parsley, cheese, cayenne pepper, garlic powder, eggs, and bread crumbs. Combine all these together.
Line a baking sheet with parchment paper, and grease it using a cooking spray. Scoop 1 ½ - 2 tablespoons of the cauliflower mixture onto the baking sheet, forming small tube-like shapes, until the rest of the mixture have been used.
Bake for 15-17 minutes until the top of the tots are golden brown. Flip and bake for 3-5 minutes so all sides are browned. Serve with mayo or ranch dip. Enjoy!