Ingredients
Scale
For the Tots:
- 1 large head cauliflower (about 4 cups riced)
- 2 large eggs, beaten
- 1 cup sharp cheddar cheese, shredded
- ½ cup panko breadcrumbs (plus ¼ cup for coating)
- ¼ cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika (optional)
- Cooking spray
For Serving:
- Ketchup, ranch dressing, or your favorite dipping sauce
Instructions
- Prepare the cauliflower: Cut the cauliflower into florets, discarding the tough core. Working in batches if needed, pulse the florets in a food processor until they resemble rice-sized grains. Alternatively, grate the cauliflower using the large holes of a box grater. You should have about 4 cups of riced cauliflower.
- Cook the cauliflower: Place the riced cauliflower in a large microwave-safe bowl with 2 tablespoons of water. Cover with a microwave-safe plate and microwave on high for 5-6 minutes until tender. Alternatively, steam the cauliflower in a steamer basket over boiling water for 5-7 minutes. The cauliflower should be soft and cooked through.
- Remove excess moisture (CRITICAL STEP): Let the cooked cauliflower cool for 5 minutes until you can handle it comfortably. Transfer the cauliflower to the center of a clean kitchen towel or several layers of cheesecloth. Gather the edges and twist tightly, squeezing out as much liquid as possible. Really wring it out—you should extract at least ¼-½ cup of liquid. This step is absolutely essential for crispy tots that hold together! The drier your cauliflower, the better your tots will be.
- Preheat your oven: Set your oven to 400°F and line a large baking sheet with parchment paper or a silicone baking mat. Lightly spray with cooking spray.
- Make the mixture: In a large bowl, combine the squeezed-dry cauliflower, beaten eggs, cheddar cheese, ½ cup panko breadcrumbs, parmesan cheese, garlic powder, onion powder, salt, pepper, and paprika (if using). Mix thoroughly with your hands or a sturdy spoon until everything is evenly distributed and the mixture holds together when pressed. The consistency should be similar to thick cookie dough—moldable but not soupy.
- Shape the tots: Place the remaining ¼ cup panko breadcrumbs in a shallow bowl. Take about 1½-2 tablespoons of the cauliflower mixture and form it into a small cylinder or oval shape (like a traditional tater tot), squeezing firmly so it holds together. Roll the shaped tot lightly in the panko breadcrumbs to coat all sides. Place on the prepared baking sheet. Repeat with the remaining mixture, spacing the tots about 1 inch apart. You should get approximately 24 tots.
- Prepare for baking: Lightly spray the tops of the tots with cooking spray. This helps them develop a golden, crispy exterior. Don’t skip this step if you want maximum crispiness!
- Bake: Bake in the preheated 400°F oven for 25-30 minutes, flipping the tots carefully with a spatula halfway through (around the 12-15 minute mark). The tots are done when they’re golden brown on all sides and crispy on the outside. If you want extra crispiness, broil for the final 1-2 minutes, watching carefully to prevent burning.
- Cool briefly and serve: Let the tots cool on the baking sheet for 3-5 minutes—they’ll firm up slightly and become easier to handle. Transfer to a serving platter and serve immediately with your favorite dipping sauces while they’re hot and crispy!
Notes
- Moisture Removal is Key: The most critical step for success is squeezing out ALL excess moisture from the cooked cauliflower. Wet cauliflower creates soggy, falling-apart tots.
- Texture: These won’t be identical to potato tater tots—they’re slightly more delicate when hot but firm up beautifully as they cool a few minutes.
- Size Consistency: Try to make all tots roughly the same size so they cook evenly. Using a small cookie scoop helps with uniformity.
- Gluten-Free: Substitute gluten-free panko breadcrumbs or crushed GF cornflakes for regular breadcrumbs.
- Crispier Tots: For maximum crispiness, place the baking sheet on the lowest oven rack and consider using a wire rack on top of your baking sheet so air circulates under the tots.
- Reheating: These are best fresh but can be reheated in a 375°F oven or air fryer to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 4 tots
- Calories: 142
- Sugar: 3g
- Sodium: 385mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 72mg