Let’s talk about tater tots… minus the taters.

These tater “nots” combine our favorite veggie (cauliflower) with our favorite dairy product (cheese). Bake them until they are perfectly crispy and you’ll seriously think you’re eating actual tater tots. We like them alongside our heat-and-eat turkey burgers or used in place of potatoes in our favorite tater tot nacho recipe. Or, if you don’t want to roll out small tots one by one, you could also bake large patties and put it on top of a salad. It’s like eating potatoes on your salad, only a little bit better for you. Yum!

What You’ll Need:
2 cups cauliflower rice
1 egg
1/2 cup of onion
1/2 cup shredded cheddar cheese
1/2 cup grated parmesan cheese
1/4 cup breadcrumbs
1/4 cup cilantro
Salt and pepper to taste

What to Do:
Pre-heat your oven to 375°. Spray a baking sheet with cooking spray and set aside.

Dice the onions and cilantro. Combine all of the ingredients together in a large bowl and mix with your hands.

Mold small tater tot-shaped cauliflower rolls and place them on the cookie sheet about an inch a part. Bake in the oven for 10 minutes, flip the tots, and continue baking for another 10 minutes.

Serve with ketchup and enjoy! And if baked cauliflower tots are not for you, we also have an easy-to-follow, no-bake tabouli with cauliflower in place of quinoa.

The recipe was inspired by Gimme Delicious.