Cauliflower Tots

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Cauliflower Tots

In the past, my family and I didn’t quite like cauliflower. No matter how it was cooked, it’s always not as attractive or as tasty as broccoli. But ever since we have tasted these cauliflower tots, cauliflower is no longer a boring vegetable to us.

These cauliflower tots are made basically by mixing cauliflower with cheese, coriander leaves, onion, bread crumbs, egg white and some simple seasonings. The mixture is then shaped into small ovals and baked. The end result is incredibly delicious and we just eat them plain without any dipping. We also can’t resist the temptation munching one after another. It is simply the best cauliflower recipe we have ever tasted so far!

This awesome creation is originated from Skinny Taste. When I first came across it, I was so inspired on how kid-friendly and healthy it is (baked not fried). Other than that, it is also easy to make (if you read my pointers and notes carefully) and happens to be meatless too. However, I have given the original recipe a tweak to incorporate my personal preference.

Making these cauliflower tots is no doubt easy but still tricky for certain steps. Before attempting this recipe, here are some helpful pointers you must take note:

  • Make sure that the cauliflower florets are steamed to the right texture – slightly cooked (still hard) and not mushy.
  • The cauliflower tots may easily stuck to the baking tray during baking. You can use either a non-stick baking tray (as what Skinny Taste did) or a baking tray lined with good quality grease-proof parchment paper (lightly oiled).
  • You will find that the mixture is a bit wet. Thus, chill first then shape. After that, freeze again before baking. Do not skip these two steps if you want perfect looking tots like mine.

Last but not least, do also read all the tips in my recipe so that you will achieve the best results.

This is a perfect finger food for kids! Once they have a bite, they will definitely get addicted and ask for more. I bet they won’t realise that they are eating cauliflower.

Cauliflower Tots

Recipe

Adapted and modified from Skinny Taste

Yield: About 28 cauliflower tots

Ingredients

A hand holding a cauliflower tot dipped in tomato ketchup.

Steps

  1. Prepare the cauliflower – wash and cut off the stems. Cut the cauliflower into small florets. Steam a little for about 4-5 minutes (note 3) or until tender but not mushy. Drain well and pat dry on paper towel. Using a knife, chop the cauliflower finely and set aside 200g.
  2. In a mixing bowl, combine cauliflower, onion, coriander leaves, cheddar cheese and breadcrumbs. Then, stir in mayonnaise, salt and pepper. Followed by egg white (use accordingly and refer note 2) and lastly corn flour. With clean hand, mix up all the ingredients until well combined. Give the mixture a taste test. Before adding extra salt and pepper, do take into account the saltiness of the cheese.
  3. At this point, the mixture is a little soft to form small ovals but it is fine.
  4. Cover the bowl with cling wrap and transfer it to the fridge to chill for an hour or until it firms up slightly.

  1. After an hour, remove bowl from the fridge. Lightly oil both your palms. Scoop 1 tablespoon mixture and form into small ovals. Place on a baking tray lined with aluminium foil. Freeze for 1-2 hours until solid (note 4)

  1. Preheat oven at 200°C for 15 minutes. Prepare a baking tray lined with non-stick parchment paper (note 5). Brush the paper with oil.
  2. Five minutes before the preheating ends, remove the cauliflower tots from the freezer. Do not need to thaw.
  3. Brush a little oil on the frozen tots and place on the baking tray.
  4. Bake for 12 minutes, or until the cauliflower tots are firmed enough to flip over.
  5. Gently flip the cauliflower tots over and bake for another 12 minutes or until golden. Turn the baking tray halfway to ensure even colour.
Step-by-step visual guide on how to make Cauliflower Tots

Notes

  1. I use homemade wholemeal breadcrumbs. You can use any brand that you like.
  2. You don’t need to use all the egg white. I only used about ½ large egg white for binding.
  3. The time required for steaming should only be served as a guide. If you steam without any preheating, the time is about 10-12 minutes.
  4. These cauliflower can be frozen and cooked on a later date. Just pop the frozen tots into a zip lock bag or any Cook them direct from freezer. No need to thaw.
  5. To avoid that the cauliflower from sticking on your baking tray, use good quality parchment paper or greased proof paper. I used GLAD BAKE non stick baking and cooking paper.