LOW-CARB CHEESY BAKED CAULIFLOWER TOTS

LOW-CARB CHEESY BAKED CAULIFLOWER TOTS  #cauliflower #dinner

I saw thoughts for cauliflower tots that looked delicious from a few different bloggers, however every formula I found had a fixing I would not like to utilize (like breadcrumbs, cornmeal, substantial cream, or margarine) so I began testing to concoct my own variant.

It took me four endeavors to make what I thought was an ideal formula for Low-Carb Cheesy Baked Cauiflower Tots, with simply enough mushy taste yet at the same time a little cauliflower enhance and marginally fresh from the stove.

En route I needed to purchase a Mini Muffin Pan, and utilizing a One Tablespoon Cookie Scoop helped me get them all the correct size. Cooking the cauliflower before we cleaved it in the sustenance processor additionally gave a superior outcome, and we depleted the hacked cauliflower to keep the tots as fresh as we could get them.

LOW-CARB CHEESY BAKED CAULIFLOWER TOTS  #cauliflower #dinner


INGREDIENTS:
  • 1/2 large head caulflower, coarsely chopped
  • 1/3 cup sharp cheddar
  • 1/4 cup coarsely grated Parmesan cheese
  • 2 T almond flour
  • 1/2 tsp. Vege-Sal (or a slightly smaller amount of salt)
  • 1/2 tsp. Spike Seasoning (Probably optional, but it does add flavor.  You can substitute another all-purpose seasoning blend that tastes good with cauliflower)
  • fresh-ground black pepper to taste
  • 1 egg

DIRECTIONS:
  1. Preheat oven to 400F/200C.  Spray a Mini Muffin Pan with non-stick spray.
  2. Cut away the leaves of the cauliflower, but use most of the inner core part.
  3. Coarsely chop the cauliflower, place in a micro-wave proof bowl, cover with cling wrap, and microwave 2 minutes on high.  (Microwaves can vary so you may need to experiment with the time, but the cauliflower should be just slightly soft.)
  4. Quickly take off the cling-wrap and let the steam escape, and if you see any water in the bottom of the bowl, put the cauliflower into a colander and let the water drain off.

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