Cauliflower Tator Tots

I'm always looking for ways to substitute vegetables for carbs in our diet.  Being wheat intolerant, I've cut out bread and pasta out of mine (very sad, I know but mother nature can be cruel).  This is a fun preparation that was surprisingly satisfying (no, nothing will take the place of the real thing), but if you are looking for something a little bit healthier, this works nicely.  Enjoy!


1 head cauliflower, broken up into medium florets
1 medium onion, diced fine
1 Tbsp. olive oil
1 egg, beaten
1/2 cup grated Parmesan cheese
1/2 cup Panko breadcrumbs
Salt and pepper, to taste

Preheat oven to 425°F


Line a sheet tray or cookie sheet with parchment paper and spray with Pam, reserve.

Put olive oil in a skillet and heat. Add onions and stir frequently until they start to become golden in color. Remove from heat and reserve on the side.

Heat a large pot of salted water and bring to the boil. Carefully put cauliflower into the water and cook until tender, about 8 to 10 minutes. Drain and place in a large mixing bowl to cool. Once cauliflower can be handled, either using a potato masher or food processor, mash. To the mashed cauliflower add Parmesan cheese, cooked onions, egg, and Panko breadcrumbs. Season with salt and pepper to taste.

Roll out some plastic wrap and lay flat on the counter. Place some of the mixture on the wrap and roll into a 1-inch log. Unwrap then with a knife cut tots. Place tots on your prepared sheet tray and put into the hot oven. Let cook for 20 minutes then remove and carefully turn the tots. Place back in the oven for another 10-15 minutes, tots should be browned and crispy. Remove and serve with ketchup, dill yogurt or ranch dressing. Enjoy!