Cheesy Baked Cauli Tots Recipe

4.49 from 29 votes
A red circle with the letters FFA red circle with the letters GFA green circle with the letters VG

This post may contain affiliate links. Read my disclosure policy.

Cauliflower Tots are cheesy and crispy and totally kid-approved. This recipe for cauliflower tater tots is going to become your family’s new favorite vegetable side dish, even without the “taters”! They don’t even have to know that cauli tots are a veggie-packed and gluten free recipe.

Baked Cauliflower Tots Recipe

Originally published on Oct 1, 2013 

Cauli Tots

These may just be one of my best healthy recipes ever. Cauliflower tots are seriously our favorite side dish! All three of us just devour these perfectly crispy, cheesy, dare-I-say potato-ey little nuggets, even without taters in these tots.

What are cauliflower tots?

These tasty little finger food bites are the veggie alternative to tater tots made with shredded cauliflower instead of shredded potato. This recipe was inspired by Zucchini Tater Tots. While those are delicious, the addition of zucchini does affect the potato-ey texture. So I tried shredding cauliflower. Lo and behold, it worked!

Even The Hubby says that you could fool someone with these babies. The mixture of the shredded cauliflower with some cornmeal gives it the perfect tot texture.

They are baked, not fried, which keeps them lighter, and allows the edges to crisp up and get the cheese a little toasty.

Gluten Free Cauliflower Tots on a white square plate

What do you need to make cauli tots?

INGREDIENTS

  • Cauliflower – yes, you start with raw cauliflower that you shred.  
  • Cheddar cheese
  • Egg
  • Cornmeal (as noted, ground oats, bread crumbs, and almond meal are possible alternatives)
  • Dry mustard
  • Salt and pepper

TOOLS

  • Food processor with shredding blade – while not necessary, it does make quick work of shredding the cauliflower and cheese. I use the one linked here form Hamilton Beach.
  • Bowl
  • Old kitchen towel for squeezing the liquid from the cauliflower
  • 24-cup mini muffin tin
  • Small cookie scoop – again, not entirely necessary, but it makes it faster and easier to fill the muffin tin

How to make cauliflower tots?

  1. Shred your cauliflower
  2. Squeeze out as much liquid as possible using a thin kitchen towel. When you think you are done, squeeze some more (see the video).
  3. Mix with cheddar cheese, egg, cornmeal, and seasonings.
  4. Fill mini muffin tin and press the mixture down firmly so it binds together well.
  5. Bake at 400°F for about 20 minutes, or more if needed to get them golden and crispy.

Step By Step Photos of Recipe for Cauliflower Tater Tots

Since cauliflower is quite neutral, it can really take on the flavor of whatever you season it with. Here are some ideas to take you beyond this classic recipe for cauliflower tater tots:

Baked Cauliflower Tots

How many carbs are in cauliflower tots?

While they have a lot fewer carbs than tater tots, because these cauli tots are made with cornmeal, they do still have 13 grams of carbohydrates in six tots. Almond flour can be used in place of the cornmeal to lower the carb count, but the tots do not hold together as well. They still taste delicious, though.

Are cauliflower tater tots gluten free?

Yes, this recipe for cauliflower bites is gluten free. The tots are bound together with cornmeal. You can use certified gluten free oats or gluten free bread crumbs, too.

If you use cornmeal, be sure to read the package. Some cornmeal is processed on shared equipment with wheat. If you are sensitive to cross-contamination, this will be an issue. Lately, I’ve been buying Arrowhead Mills Cornmeal.

Baked Cauliflower Tots with pro tips for perfect tots every time

BRIANNE’S CAULIFLOWER TOT RECIPE PRO TIPS:

  • Spray your muffin tin really well. I don’t love using tons of nonstick cooking spray, but in this case, it will ensure you can get your tots out of the muffin tin.
  • Let them cool before you slide a butter knife around to pop them out on the pan, then reheat them on a cookie sheet. In fact, I like them better that way.
  • Yes, you are reading the recipe correctly – you do NOT cook the cauliflower before shredding it. Trust me on this one.
  • If you don’t want to use cornmeal, you can use bread crumbs or ground oats. For a low carb option, almond meal gives that same texture, but the tots are a bit softer and don’t bind together as well. They are still tasty though.
  • Squeeze out as much liquid as you possibly can and really pack the mixture into the muffin tins. This will ensure nice, crispy tots.
  • Be sure to bake them till they are golden and crispy, then let them cool slightly before running a knife around the edge to pop them out.
  • They also freeze well. I often make a double batch and toss some in the freezer. As I said, reheating them makes them a little extra crispy, which we actually prefer.

What to dip your tots in?

Baked Cauliflower Tater Tots recipe

For more yumminess from me and my foodie friends, keep up with me on…

Facebook | Twitter | Pinterest | Instagram

Or sign up to have Cupcakes & Kale Chips delivered straight to your Inbox!

What are more veggie-packed muffin tin recipes?

Want more cauliflower side dishes?

Easy Recipe for Cauliflower Tater Tots

This healthy side dish is made with cauliflower instead of potatoes, and they’re baked instead of fried! I don’t care if you tell your kids what’s in them or not, but you have to make these cheesy, crispy cauli-tots. They are so amazingly good I’m ready to start calling them Awesome-Tots!

Baked Cauliflower Tater Tots recipe
4.5 from 29 votes

Baked Cauli-Tots

Cheesy, crispy, so amazingly good that they'll easily replace those other tots as your family's favorite side dish.
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 4 servings, 6 tots each (makes 24 tots)

Ingredients

  • 3 cups shredded cauliflower (about half of a head. See Note.)
  • 4 oz. shredded sharp cheddar cheese (about 1 cup)
  • 1 egg
  • 1/4 cup cornmeal or bread crumbs or ground oats also work
  • 1 teaspoon kosher salt
  • a few grinds black pepper
  • 1/2 teaspoon ground mustard

Instructions

  • Preheat your oven to 400°F. Spray a mini muffin tin with oil or cooking spray.
  • Place the shredded cauliflower in a kitchen towel and squeeze out the excess moisture.
  • Combine all of the ingredients in a large bowl, and mix together thoroughly. I like to use a fork.
  • Using a spoon or scoop, divide the mixture between the muffin cups and press down firmly into the cups.
  • Bake at 400°F for 20-25 minutes, or until golden brown.
  • Allow to cool slightly before running a knife around the edge to pop the tots out of the muffin tin.

Notes

You can use the shredding attachment for a food processor or a hand grater.
Nutrition Facts
Baked Cauli-Tots
Amount Per Serving (6 tots)
Calories 198 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g30%
Cholesterol 70mg23%
Sodium 809mg34%
Potassium 433mg12%
Carbohydrates 13g4%
Fiber 3g12%
Sugar 2g2%
Protein 11g22%
Vitamin A 345IU7%
Vitamin C 57.8mg70%
Calcium 237mg24%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Enjoy!

229 Comments
  1. Daniela

    5 stars
    Made this today for lunch. Substituted the mustard powder for onion powered…. was so yummy. Could not stop eating them

  2. Monica

    Do you know of any good egg substitutes? My baby seems to get a small rags around his mouth any time he eats anything with egg in it. Looking for good finger foods like these without the egg but not sure how to bind it together if egg isn’t in the mix. Any suggestions are greatly appreciated!

    1. I have not worked much with egg substitutes. Some people use a flax or chia egg, combining ground flax seeds or chia seeds with water and letting it thicken. I’m not sure how it would work in this recipe. Technically you could leave out the egg, they just might not bind together as well.

  3. Karen

    I always have homemade raw cauli-rice in my freezer. Most recipes I read for making tots say to rice and squeeze excess water from cauliflower. The confusion comes from not knowing if you are suppose to squeeze it raw or should you cook/steam it first? Anyone have any clarity for me???

  4. Susan

    5 stars
    Oh my gosh! These look like the fast food potato crowns, but they’re CAULI-tots!! Must make them! I wonder if the family will notice they are eating cauliflower and not potato!

    1. Brianne Cupcakes & Kale Chips

      For what it’s worth, my boys don’t notice the difference at all. I hope you and your family enjoy them!

  5. Sierra

    Sorry for multiple comments.. I also wanted to ask if you think fresh precut cauliflower rice would work here? It’s usually a bit of a bigger cut than shredded would be, but I don’t have a food processor and will make a huge mess trying to grate it.

    1. Brianne Cupcakes & Kale Chips

      Sierra, you can definitely purchased cauliflower rice to use in this recipe! Sure, it’s a little bigger, but not much.

  6. Sierra

    Hi! Just found your site through this recipe and will definitely be exploring around. I was wondering if these store okay and can be reheated the next day? What about freezing?

    1. Brianne Cupcakes & Kale Chips

      Sierra, store them in the refrigerator and reheat in the oven or a toaster oven. I think they’d be too mushy reheated in a microwave.

    1. Brianne Cupcakes & Kale Chips

      Hi Caroline,
      Yes, I shred the cauliflower in a food processor. If you watch the video tutorial in the post, it shows how to do it. You’ll process the cauliflower and then wrap it in a kitchen towel to squeeze out the excess moisture. I hope you enjoy the recipe!

  7. Rachel

    5 stars
    I made these in the hope that my daughter would eat them. She refused to even try so obviously I ender up eating them all myself within about 10 mins! They were absolutely delicious! In answer to an earlier comment I made them in quite large muffin trays as I didn’t have a small one and they came out perfectly in 25 mins cooking. They were really easy and quick to prepare, although very messy to make (cauliflower everryyyywhere)! Thanks for the recipe will def be making them again 🙂

    1. Brianne Cupcakes & Kale Chips

      I love to hear raving reviews like yours, Rachel. I’m so happy that you enjoyed them. Maybe next time your daughter will give them a try. 😉

    1. Brianne Cupcakes & Kale Chips

      I’m so glad you like the cauli-tots, Heidi! If your kids are anything like mine, those tots will be devoured!

  8. Dana

    OK, I’m definitely going to try this, but one question first.

    Since you talk about “tons of cooking spray,” which I won’t use cooking spray at all, if you’re going to use “tons,” why not just grease with coconut oil (or butter if you use it)?

    1. Brianne Cupcakes & Kale Chips

      I hope you enjoy the cauli-tots, Dana! You can use whatever you’d like to grease the muffin tins with. On the day I created this recipe, I happened to use non-stick spray. 😉

  9. Cheryl

    So So Yummy… I’m a low carber so I used pork rind crumbs for corn meal and went with 3/4 cups cheddar and 1/4 cup grated parmesan… Turned out wonderful… Even the Carby Hubby loved them… Served them with a Chipotle Dipping Sauce!!!

    1. Brianne Cupcakes & Kale Chips

      Oh my gosh, Cheryl… your low carb version of cauli-tots sounds delicious! I’m so glad that you enjoyed the recipe.

    1. Brianne Cupcakes & Kale Chips

      I’ve never tried to make the cauli-tots larger, Elyce, so I can’t say for sure what the results would be like. You will definitely need to bake them longer… I would suspect that you should add another 5-7 minutes of baking time to the recipe. If you do try making them larger, please let me know how they turn out!

      1. Diane

        have you tried just packing your scoop and baking them on parchment paper on a cookie sheet?

        I will be trying the recipe tomorrow and I thought I’d ask

    1. Brianne Cupcakes & Kale Chips

      Sara, as long as you’re processing the cauliflower when it’s raw, I think a food processor will work just fine!

  10. Fritz

    Could I use the pre-bagged, chopped cauliflower rice that I can buy in the produce section? They seem to be a bit more cubed than what you are showing… perhaps bake a bit longer?

    1. Brianne Cupcakes & Kale Chips

      I don’t think frozen veggies would work well with this recipe, because the consistency is too soft. Also, as the cauliflower thaws, it’s going to be very watery. If you do try it, be sure to squeeze as much liquid out as possible before making the recipe.

  11. Twilla Holmes

    I really enjoyed these “tots” I bumped up the seasoning! I care for my husband’s father and step-father as one has STAGE 5 renal failure and the other is pre diabetic it’s so nice to find a replacement for potatoes that they both enjoyed! THANK You!

    1. Brianne Cupcakes & Kale Chips

      Hi Emma! We’ve never tried the cauli-tots cold, but I imagine that they’ll be a little bit mushy after sitting in the refrigerator and then coming back to room temperature. If you wrap them in aluminum foil, they’ll stay at least a little bit warm.

  12. Cayla

    I made these tonight and they were delish! Pretty easy to put together. I didn’t have any trouble with any of them sticking to the pan, which was great! Thank you! Both of my kids loved them.

    1. Brianne Cupcakes & Kale Chips

      I’m so glad that you and your kids enjoy the cauli-tots recipe, Cayla. Thanks for letting me know!

  13. Holly

    So do you cook the shredded cauliflower? I read the notes and it says not to cook before you shred but I can’t find anywhere that it says to cook the caulif before putting it in the muffin tins

  14. Jamie

    My first time making these(didn’t have a mini muffin pan) I used a regular pan but they came out great and taste delicious my 15 year old had no idea it was cauliflower, I’ll definitely be making these again.

    1. Brianne Cupcakes & Kale Chips

      I’m so glad you loved the muffins, Jamie. Isn’t it great when we can get healthy foods into our kids without them noticing?!

  15. Tom Schwartz

    Made these to snack on during super bowl 51. Sprinkled one pan with Tony Cachere creole seasoning! Both varieties were delicious. My wife did like dipping them in ranch dressing!

  16. Looks so good! If I haven’t done so, I would like to invite you to share your post over at Healthy Living Link Party, it goes live every Wednesdays, 5pm PST ( 7pm Central Time) until Sunday 7pm. Hope to see you there!

  17. Stephanie

    Made this recipe for the first time and doubled the recipe. Thank goodness I did. Because it was a total hit and I wanted to keep them all for myself. Great for healthy snack or a side dish. Easy. Healthy. And quick.

  18. Heather

    These are really excellent! I added a little bit of chopped jalapeno, which went very well. I will say that I think that toasting them up on a baking sheet after they’re done is an important step to get the full tater crunch. Thanks for the recipe!

    1. Brianne Cupcakes & Kale Chips

      Annie, I’ve never tried using frozen cauliflower to make cauli-tots, but I wouldn’t recommend it. There’s a lot of extra moisture that would occur when it’s thawing out, and truthfully, frozen vegetables are partially cooked… this recipe works much better with raw cauliflower.

  19. Kate

    I saw this recipe on Pinterest and wow! It is great! I substituted Almond Flour for the Cornmeal and it worked perfectly. I’ve attempted cauli-tots before and I think the use of the mini muffin pan is genius. I plan to try the casserole version very soon. I love cauliflower and plan to check out your other recipes.

  20. Dittywitty

    I can’t wait to try these. Do you think Cauli-Rice would work in place of shredded for this recipe and also the casserole recipe?? I have some Cauli-Rice I would like to use. These look really yummy.

    1. I think it would work for the casserole. I am not sure the tots would have the same consistency, but now I think I have to give it a shot because it would be great to tell people they can just pick up a package of cauli-rice at the store if they are short on time!

  21. Jennifer

    So you do not use the tops, aka the flourets, of the cauliflower at all? In the note is says no flourets.. I’m confused.. Why can’t you just put the whole thing in the food processor?

  22. Bethany c

    4 stars
    Is there a way to substitute the egg for allergy reasons?
    Will egg substitute work or another product?
    I really want to try these for my gluten free, egg free, dairy free (with dairy free cheese) family.

    1. I totally lost this comment in the holiday craziness! So sorry. I have not tried it without eggs. I have bakked the mixture in a casserole dish. That might work better if you omit the eggs. Next time I make them, I will try without eggs, but if you do it first, let me know!

  23. Kat

    These look great! You said you packed them for your little one. Do they taste ok cold? My preschooler puts her lunch in a fridge with no way to heat things up, just wondering how she would like it cold. Thanks!

  24. Valerie

    4 stars
    These types of recipes with cauliflower have been popping up and some sound great. I found one in our Penny Saver that is a bit different from yours (trying your next week. We had this just tonight!) A few different ingredients and then rolled in panko. I spray them with a little bit of spray butter and they get so crispy in the oven. We have them once a week and I make enough for snacking. I don’t know how to post things but they’re really, really good. I like your recipe because they are baked in the cupcake pan instead of rolling them into “tots” so these are a must try! Thanks for sharing.

  25. Li

    Love this recipe! I added some Asiago cheese in addition to the sharp cheddar, and a little onion powder, too. I also used a mini muffin pan and coated it all very well with oil, but I, too also had an issue with the “best” of the tots sticking! 🙁 Might have to resort to making it as a casserole, but then that will take away the fun of popping them in my mouth. Thanks for this great recipe!

  26. Kristen

    We tried these tonight for dinner, exactly as written, and really liked them! The only problem I had…they stuck to my muffin tin badly and I had to use a spoon to scoop them out leaving all the good crunchy parts. I sprayed the heck out of it – I have a Wilton pan that has been used in the past but it is still in very good shape. Is there something else I need to do? I used Pam for grilling since they cook at a fairly high temp. I made sure I sprayed in all the muffin cups but that didn’t seem to matter. Do I need to let them sit after pulling from the oven for a few minutes to pull away from the sides? Thanks for any advice you can give me!

    1. Funny, my Wilton pan works the best. I get some sticking in other pas. I let them cool a couple minutes then slide a knife around the edges to pop them out. I also recently postd a cauli-tots casserole. Not as many crispy edges, but easier prep and cleanup. Pros and cons 🙂

  27. Sara Miller

    I am anxious to try these for a covered dish supper. I need to bring an appetizer. I don’t have a mini muffin tin. What do you think about forming “balls” and cooking them on a parchment covered cookie sheet?

  28. Sheila

    4 stars
    I’m surprised nobody else commented on the saltiness of these tots. I thought half the amount the recipe called for would have been plenty. I didn’t have a mini muffin pan so used a regular one & other than the salty taste, they were quite good. I’ll try using a filler (coconut flour maybe) next time because it was difficult to get the mixture to stick together.

    1. Hmm, I guess people are used to tots being salty, but certainly go ahead and adjust to your preference. Also, sometimes different brands of cheese have different amounts of salt. The mixture does not stay together on its own, but if you press it down a little when you pit it in the pans, they stay together nicely once they are baked.

  29. Melissa

    Made these today, they were AMAZING! Added some onion powder also. They were a little crisp, a perfect tot! Dipped in ketchup-will definitely be making again. Thanks!!

  30. Supriya

    I made these when some guests were arriving…Omitted the mustard, added a potato or two and v little cheese… They loved it! And the fact it was baked made it even more appealing! This is a hit and I am going to be making it again and again! Thank you so much!

  31. Kate

    This recipe looks delicious and am going to make them this week! I am looking for a food processor or something to make the shredding quicker. What kind do you have?

  32. I’ve made the Pizza crust before and will try these also. my question about this is about the cauliflower do you not cook it first and than squeeze out the water?

  33. Donna

    Made these to take to a party as an appetizer. They were a huge hit. When I make them again for just my husband and me, I think I’ll add some cayenne pepper for a little kick. Thanks for sharing.

    1. I have not tried with frozen. I think they might be a little squishier, since the cauliflower is not pre-cooked before making the tots. But if you try it, let me know, and I’ll share if I try it.

  34. Georgina Brown

    I have been “going” to make this for weeks now, and I finally have decided it will be a great addition for my dinner tonight, but I am still confused about one thing. You say to squeeze all the water out of the cauliflower, now according to my cooking experience there shouldn’t really be any water there unless you have already slightly blanched it, and I do not see that mentioned anywhere in the recipe, I haven’t seen anyone else having any problem with this. Can someone please let me know, preferably before this evening, otherwise I am going to go with a short dunking for the cauli. Thank you everyone, especially you Brianne

    1. Georgina – I am so sorry to be replying so late. I was so sick for a few weeks and got very behind on my comments. The raw cauliflower retains some natural moister. When you squeeze it, it draws out some of the excees liquid so that the tots stay together better,

  35. Lanie

    5 stars
    These are so yummy!! I’ve made them soooo many times now! I’ve even made them without the egg and didn’t use a subsititute and it stuck together really well!! Thanks so much for the recipe! 🙂

  36. Tiffany

    5 stars
    Saw these on your Facebook post and immediately made them. I left out the corn meal because I didn’t have any and they were still amazing! The only problem is that I might eat the entire batch!

  37. Crystal

    5 stars
    I discovered this recipe through pinterest and have been hooked on it ever since! We’ve taken these as appetizers to holiday dinners, potlucks and today– Super Bowl. While they are great with an easy homemade ranch dip for kids — the adults usually polish them off with an even easier accompaniment of buffalo wing sauce (who’d have thought?). Delicious all around — just be sure to use freshly grated cheese, I used pre-shredded once for ease and they turned out too dry (I think it’s the coating they put on the shreds).

    1. Oh funny, good tip. I’ve never tried the preshredded kind. So glad you are enjoying them and maybe I’ll have to make a version with the buffalo baked right into them. Mmmm, I can taste it now!!

  38. Grammy

    2 stars
    I’m making these right now. I think perhaps you meant “grated” rather than “shredded”. When I used the shredding disc in my FP (the one I use for shredding cabbage for slaw), there were many “slices” of cauli-floret and stem. The picture (and common sense) tells me this . I had to used the regular processing blade to render the cauli into pieces small enough that they resemble the pic and would cook in the given time.

    They are in the oven so I can’t give them an actual rating, I don’t have a blog so can I not comment?

    1. Hmmm, we must have different types of blades because with my shredding/grating blade, it looks almost like shredded cheese (well except the florets make smaller pieces). I did get you comment and hope you enjoyed them.

    1. I freeze them after. They will heat stuff up at his school, but he doesn’t like his food too hot, so he may very well have had them cold at some point. He is not too forthcoming with those details 🙂

  39. Kathy-Jo

    I did a search for recipes using cauliflower and came up with about ten of them for the tots, they were all much different but I carefully chose this one because obviously your picture is eye candy! Well I am glad I did, because they are fabulous! I love cauliflower and this will now become a staple in my home too….. thank you so much for sharing it! And Cabot is the ONLY brand of cheese I ever buy….. I regularly use the “Seriously Sharp”, or the “Extra Sharp” and I begin to panic when it begins to run low, haha! I never post but had to give you credit for this, simply because its amazing! Thanks again!

    1. I’m not sure about grain free but I have used ground oats. I haven’t tried it by omitting it completely, but it may be worth a shot, though I imagine it may have a more quiche-like texture.

  40. Debra

    4 stars
    Hi there… I made these today for the 1st time. I made a double batch and followed the recipe exactly. The flavor and texture is fabulous but I had a problem and hope you can offer some suggestions. I placed the tots in a non-stick muffin pan and sprayed the pan. The first batch stuck to the pan so I cut out little circles of parchment paper and put those in the muffin pan. They stuck to the side even though I sprayed the bottom and sides before I put the parchment paper in. Have you had this problem with sticking?… Would love to hear from you as the recipe itself is delicious!!!

    1. I have one pan that it tends to stick a little more. I was actually thinking of using the mini cupcake liners. Other than that, I think just spraying them really well. I’m glad you liked them though.

      1. Susan

        re: dipping sauce… my son LOVES spicy, so he mixes ketchup and hot sauce 50/50 and dips everything in it. He pestered me to try it, and once I did, I said ‘where has this been all my life?!’ It goes well with any egg dish, I bet it would be good with this, too.

  41. Susan

    I do not own a food processor, any suggestions on how to shred the cauliflower? I am a personal fan of cauliflower, but the hubby is not a veggie fan at all, but these look too good to resist trying. Thanks

    1. Liz

      I’m between food processors at the moment and I just used a single serving blender (not even a fancy one). It was pretty quick (compared to shredding by hand) and worked *nearly* as well as a food processor.

  42. Debra

    I’m definitely going to try this. In the past whenever a recipe calls for breadcrumbs, etc., I’ve used cooked red quinoa. It works amazingly well!!…

  43. Trish

    These look DELICIOUS!! I cannot wait to make them at home. Do you have any suggestions for an egg substitute as a binder? Cooking/baking without eggs is new for me & I’m still unsure of how to make it work in certain recipes.

    Speaking of things that are new to me… This post brought me to this blog for the first time. I’m looking forward to seeing more of these great recipes!

    1. Welcome Trish! Honestly I have not done much with egg replacers, though I hear the “flax egg” works well. Basically just flax seed and water. I have a few vegan blogger friends I can ask for suggestions.

    2. I’ve got two suggestions for you – 3T of yogurt or the Ener-G egg replacer. I just got a comment on my Zucchini Tater Tots recipe fro someone whose daughter has egg and dairy allergies, and she used vegan cheese and the Ener-G egg.

  44. Excited! My oldest loves raw veggies but my younger one not so much, but the little guy will eat pretty much anything he can dip in “dippin sauce” (ketchup) I plan on using a mixture of asiago and parmesan and italian bread crumbs to sub for corn meal to give them a more italian feel.

  45. Hi! Brianne, Found your delicious tots at Marvelous Mondays and just had to come by for the recipe. They do look cheesy and delicious. Thanks for sharing!

        1. Brianne Cupcakes & Kale Chips

          That sounds like a delicious idea, Annette! Please let me know how your pizza crust turns out!

  46. Amanda

    These look amazing! Would love to try dairy-free for a lactose-allergic brother.
    Understand need to replace with something to make it stick – anyone try with extra egg? Any suggestions? It’s a new transition for our family. Thanks!

    1. I haven’t tried anything else, but more egg may work, though it might end up more like mini quiches. I think Cabot cheddar is actually lactose free, though I suppose it depends on his level of sensitivity.

      1. Gudrun

        I’m like Linda, I cannot use cornmeal. In fact, I am on a grain free diet, so breadcrumbs or oats aren’t the answer, either. How about almond or coconut flour? Might either of those work?

        1. I haven’t tried either, but it is worth a shot. I’ve left the grains out altogether and they are a bit softer, but still yummy. The almond flour might still end up a but sorf, but would add that texture. I haven’t used coconut flour enough to make a guess. If you try it, let me know!

  47. I LOVE this idea. Thankfully I do not need to hide any food, but I do like lighter alternatives to potatoes. And thanks for including the info on freezing. I have been on a big freezer cooking kick and love to make extras of everything.

        1. Brianne Cupcakes & Kale Chips

          Hi Kathleen-
          You should be able to use flax replacement for the egg. Just combine 1 Tablespoon of finely ground flax seed with 3 Tablespoons of water. Stir them together well and let the mixture sit for about 15 minutes (it will thicken up quite a bit) before using it in the recipe.

          1. I am trying to find the carbohydrate count on the cauliflower tots. My 8 year old was just diagnosed with type 1 insulin defendant diabetes ???? So I’m trying to find fun new things to cook but I have to count the carb content on her foods. Can you please tell me the serving size how many tots and what the carb. Count is for the serving size? I would appreciate it so much these look so yummy I want to make them!!

          2. What a great mom trying to find yummy recipes for your daughter. I have not calculated the nutritional information myself, but I’d recommend using the online calculator from My Fitness Pal with the ingredients you will use. My kids will typically eat 4-6 of the tots (it makes 24). Some people say they have used parmesan cheese or might try coconut flour in place of the cornmeal to lower the carbs. I’ve tried almond meal and leaving it out completely. This does make the tots a little softer and not hold together as well, but they taste good, so that’s an option.

Leave a Comment

Recipe Rating




I accept the Privacy Policy

woman showing ebook cover on a tablet device