Do you remember tator tots?
Back in the day, my mom used to buy big bags of tator tots, pop them into the oven, and bake them to a golden brown. Often they were served with hot dogs nestled into snowy white buns lined with yellow mustard.
As kids we loved those pillowy potato delights. They were crunchy on the outside and creamy on the inside. Dipped into catsup, they were the perfect compliment to almost any dish Mom made.
These days tator tots are a thing of the past. But as I was reminiscing, I realized the cauliflower in my refrigerator might just make a tasty version of my childhood favorite.
I’ve come to realize that a healthy head of cauliflower is a terrific replacement for potatoes. I’ve turned it into mock mashed potatoes, and even made rice to serve on the side of roasted chicken, or pork and gravy.
To make my tot alternative, cauliflower was pulsed in the food processor, then combined with bread crumbs, egg whites and Parmesan cheese to bind those little bits together. After I formed them into logs, they were roasted in the oven.
Served with a poached egg, this childhood favorite has adult appeal now. Each crusty bite dipped into that sunny egg yolk, was worth the effort to roll 24 logs!
Enjoy and have a terrific weekend everyone!
Serves 24 tots
Shake It Up! You could replace the cauliflower with potatoes, or even sweet potatoes if you prefer.
- ½ large cauliflower
- ½ cup bread crumbs
- ¼ cup low calorie Ranch dressing
- 2 large egg whites
- ¼ cup parsley, minced
- ½ cup Parmesan cheese, shredded
- ¼ teaspoon salt
- Preheat the oven to 425 degrees and either line a cookie sheet with parchment paper or foil and spray generously with cooking spray.
- In a food processor add the cauliflower and process to the size of pieces of rice.
- In a large bowl add the cauliflower.
- Mix the dressing and eggs together in a small bowl, then add to the cauliflower with the remaining ingredients. Mix well.
- Using a small ice cream scoop, scoop the mixture into your hands and mold to form a 2" tot.
- Please on the cookie sheet and bake for 15 minutes until the bottoms are browned, then flip and bake another 15 minutes.
- Serve immediately.
Food energy: 20kcal Saturated fatty acids: 0.33g Monounsaturated fatty acids: 0.18g Polyunsaturated fatty acids: 0.07g Total fat: 0.57g Calories from fat: 5 Cholesterol: 1mg Carbohydrate, by difference: 2.38g Total dietary fiber: 0.37g Protein: 1.49g Total lipid (fat): 0.64g Water: 14.90g Ash: 0.36g Total sugars: 0.42g Calcium: 28mg Iron: 0.22mg Magnesium: 4mg Phosphorus: 22mg Potassium: 50mg Sodium: 79mg
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