Favorite Cauli-Tots Recipes

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Favorite cauli-tots recipes all in one place! You know I love cauliflower, especially when I use it to make cauliflower tots. These little veggie bites are always a favorite snack or side dish in my house. So here they are because I’m Crazy for Cauli-Tots – Six Favorite Cauli-Tots Recipes.

Crazy for Cauli-Tots – Six Favorite Cauli-Tots Recipes

Favorite Cauli-Tots Recipes - six cheesy varieties of cauliflower tots, the healthy version of tater tots.

Making cauliflower tots instead of tater tots was one of my most genius ideas ever. My kids devour them, and my hubby, who hates when I try to sneak anything into anything, was so amazed by their flavor and texture when I first made them that he still raves about them, and I’ve even had to make them for him to bring in to work potlucks. So over the years I’ve had to change them up with different cheese, seasonings, and yes, even things to dip them into.

So check out all of my favorite cauli-tots recipes, why I love them, and how we enjoy eating them!

But first, here’s how to make them…

Baked Cauli-Tots – the original cauliflower tots with plenty of cheddar cheese and the classic tater tot texture. We still make these all the time! In fact, I’ve made them so often that I share all of my tips and tricks to make them turn out perfectly. These just have to be dunked in Homemade Ketchup.

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Parmesan Mozzarella Cauli-Tots – with Italian herbs and cheese, you can also call these Pizza Tots, especially when you dunk them in some marinara sauce.

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Buffalo Cauli-Tots – with that spicy hot sauce kick, you’ve gotta top them with Greek Yogurt Blue Cheese Dressing or even dip them in Pantry Greek Yogurt Ranch Dip.

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Old Bay Cauli-Tots – Maryland’s favorite spice, and the same fave cheddar bay combo as those Red Lobster biscuits.

Mexican Pepper Jack Cauli-Tots – these tots are ready for a fiesta. Call them “taco tots” since they are perfect with salsa or guacamole.

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Baked Cauli-Tots Casserole – my lazy day tots have all the same taste and texture, but no dealing with mini muffin tins.

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Crazy for Cauli-Tots - all of the favorite cauliflower tots recipes from cupcakesakesandkalechips.com in one place. Original tots, pizza tots, buffalo tots, Mexican tots, even tots baked into a casserole!

6 different cauli tots recipes.

6 Cauli-Tots Recipes

When you're tired of the same old tater tots, check out my Favorite Cauli-Tots Recipes to add some flavor to this yummy vegetable side dish!
Prep: 5 mins
Cook: 15 mins
Total: 20 mins

Ingredients

Baked Cauli Tots:

  • 3 cups about half of a head shredded cauliflower (see Note)
  • 4 ounces shredded sharp cheddar cheese (I use Cabot, about 1 cup)
  • 1 egg
  • ¼ cup cornmeal
  • 1 teaspoon kosher salt
  • a few grinds black pepper
  • ½ teaspoon ground mustard

Parmesan Mozzarella Cauli-Tots:

  • 3 cups about half of a head shredded cauliflower (see Note)
  • 2 ounces shredded mozzarella cheese about ½ cup
  • ¼ cup grated parmesan cheese
  • 1 egg
  • ¼ cup cornmeal ground oats and breadcrumbs will also work
  • ½ teaspoon kosher salt
  • a few grinds black pepper
  • 1 teaspoon dried Italian seasoning or a combination or oregano, parsley, and basil
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder

Buffalo Cauli-Tots:

  • 4 cups about half of a large head shredded cauliflower (see Note)
  • 2 ounces shredded sharp cheddar cheese about 1/2 cup
  • ½ cup hot sauce
  • 1 egg
  • ½ cup cornmeal
  • your favorite Blue Cheese dressing or Ranch dressing for dipping if desired

Old Bay Cauli-Tots:

  • 3 cups about half of a head shredded cauliflower (see Note)
  • 4 ounces shredded sharp cheddar cheese about 1 cup
  • 1 egg
  • ¼ cup cornmeal ground oats or breadcrumbs (I've used almond meal for a low carb option. The tots are not as firm.)
  • 1 teaspoon kosher salt
  • a few grinds black pepper
  • 1 teaspoon Old Bay Seasoning

Mexican Pepper Jack Baked Cauli-Tots:

  • 3 cups about half of a head shredded cauliflower (see Note)
  • 4 ounces shredded pepper jack cheese (I used Cabot Pepper Jack, about 1 cup)
  • 1 egg
  • ¼ cup cornmeal
  • 1 teaspoon kosher salt
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • salsa or guacamole for dipping

Baked Cauli-Tots Casserole:

  • 6 cups about one head shredded cauliflower (see Note)
  • 8 ounces shredded sharp cheddar cheese about 2 cups
  • 2 eggs
  • ½ cup cornmeal can also use ground oats or bread crumbs
  • 1 teaspoon kosher salt
  • a few grinds black pepper
  • 1 teaspoon ground mustard

Instructions

Baked Cauli Tots:

  • Preheat your oven to 400°F. Spray a mini muffin tin with oil or coking 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 15-20 minutes, or until golden brown.

Parmesan Mozzarella Cauli-Tots:

  • Preheat your oven to 400°F. Spray a mini muffin tin with oil or coking 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.
  • Using a spoon or scoop, divide the mixture between the muffin cups and press down firmly into the cups.
  • Bake at 400°F for 15-20 minutes, or until golden brown.

Buffalo Cauli-Tots:

  • Preheat your oven to 400°F. Spray a mini muffin tin with oil or coking spray.
  • Place the shredded cauliflower in a kitchen towel and squeeze out the excess moisture.
  • Combine all of the ingredients (except the Blue Cheese or Ranch dip) 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 and crispy.
  • Serve with Blue Cheese or Ranch Dip for dipping.

Old Bay Cauli-Tots:

  • Preheat your oven to 400°F. Spray a mini muffin tin with oil or coking spray.
  • Place the shredded cauliflower in a kitchen towel and squeeze out the excess moisture. Try to get out as much moisture as possible. You may have to do this in batches.
  • 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 15-20 minutes, or until golden brown. Let cool slightly before using a butter knife to gently remove from the pan.

Mexican Pepper Jack Baked Cauli-Tots:

  • Preheat your oven to 400°F. Spray a mini muffin tin with oil or coking 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 15-20 minutes, or until golden brown.
  • Serve with salsa or guacamole for dipping.

Baked Cauli-Tots Casserole:

  • Preheat your oven to 350°F. Spray a 9x13 glass or ceramic casserole dish with oil or coking spray.
  • Place the uncooked shredded cauliflower in a kitchen towel or several layers of paper towels 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.
  • Transfer the mixture to the casserole dish and press down firmly until it is even and packed down.
  • Bake at 350°F for 40-45 minutes, or until golden brown.

Notes

I use the shredding blade on my food processor to shred the cauliflower. You can use the stems as well, not just the florets, since it is all being shredded and mixed together.
Make 24 tots for the first 5 recipes.
Nutrition Facts
6 Cauli-Tots Recipes
Amount Per Serving
Calories 211 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g30%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 76mg25%
Sodium 818mg34%
Potassium 374mg11%
Carbohydrates 15g5%
Fiber 3g12%
Sugar 2g2%
Protein 12g24%
Vitamin A 406IU8%
Vitamin C 48mg58%
Calcium 239mg24%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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13 Comments
    1. Sorry about that. When I changed the formats of my recipes, some of the notes got lost in the conversion. It was just: I use the shredding blade on my food processor to shred the cauliflower. You can use the stems as well, not just the florets, since it is all being shredded and mixed together.

    1. Brianne Cupcakes & Kale Chips

      Hi Patti,

      Actually, I like to make the cauli-tots ahead of time and reheat them in the oven the day they’re served. That way, they get a little crispier. You can refrigerate or freeze them, but if you freeze them, know that they will have more moisture in them.

  1. Jenny Voigt

    I made the cauliflower tot casserole because I don’t have the patience to make tots. I added a little Frank’s Red Hot sauce and I used a little less than half a cup of almond flour in place of the cornmeal. I baked mine for over an hour to make sure it was nice and toasty on top. Turned out DEELISH! Might even get my husband to eat it????

    1. Brianne Cupcakes & Kale Chips

      Hi Jenny,
      It makes me SO happy to hear that you and your family enjoyed the cauliflower tot casserole! I love the kick of hot sauce you added to yours!

    1. Brianne Cupcakes & Kale Chips

      Hi Bryn,
      I think cornmeal gives the texture most like classic tater tots, and that’s what I use most of the time.

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