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These crispy Mexican Cauliflower Tots are baked, cheesy, and just a little spicy! With bold flavor from chili powder and cumin, plus melty pepper Jack cheese, they are perfect for dipping in salsa or guacamole. Whether you serve them as a veggie side dish or a fun snack or appetizer, they make any day a fiesta!
Try even more spicy tots! If you love the heat, you’ll also enjoy Old Bay Cauliflower Tots or Buffalo Cauliflower Tots.
Delicious Details
- Cuisine Inspiration: Mexcan
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free
- Skill Level: Easy
Cauliflower Tots with A Spicy Twist
My family loves Mexican food, whether we are piling barbacoa into corn tortillas or making chicken burrito bowls. So I knew it was time to spice up my basic cauliflower tots by adding a little Tex-Mex flair. Some chili powder for heat and cumin for smokiness, as well as pepper Jack to give them a little extra kick, these tots have become a beloved Taco Tuesday side in my house. Here’s why you’ll love them too…
- Lots of veggies. These cheesy tots are packed with cauliflower. But that crispy texture and cheesy flavor will have everyone gobbling them up. Especially if you serve them with fun dips!
- Naturally gluten free. I’ve always made my tots with cornmeal as a binder, so not only do they have a great texture, but you don’t have to swap out any ingredients. They do work with breadcrumbs, and yes, even almond flour to avoid carbs, though that does lead to a softer tot that doesn’t hold together quite as well.
- So many ways to enjoy them. As I said, they make a great side when you are serving a Mexican-style dinner, but they are also super fun for appetizers during the big game or for a Cinco de Mayo celebration!
Recipe Ingredients
Here’s a quick overview of what you’ll need to make these cheesy Mexican tots. Scroll down to the recipe card for the full quantities and step-by-step instructions.
- Cauliflower. You’ll need about half a head, which you’ve shredded. Do not cook it!
- Pepper Jack Cheese. If you want to tone down the spice, you can use plain Monterey Jack or cheddar cheese.
- Egg.
- Cornmeal. I prefer the texture of conrmeal, but you can also use breadcrumbs or slightly ground oats, certified gluten free, if needed.
- Seasonings. You’ll need salt, chili powder, and cumin. You can use more or less chili powder, depending on your preferred level of heat.
Quick Tips
You can get even more detailed tips in my recipe for basic Cauliflower Tots. But here are a few essential things to keep in mind.
- Shred it up. While you can use a box grater, I like to use the shredding blade on my food processor. Do not cook the cauliflower first – the tots are made with raw cauliflower. Use the remainder of the head for another variety like Mozzarella Cauliflower Tots or a batch of Air Fryer Cauliflower.
- Squeeze it well. The salt does help to release the moisture, but you also want to squeeze out as much liquid as possible. Work in batches to make it easier, and when you think you are done, squeeze a little more. This ensures they hold together well.
- Avoid sticking. Either metal or silicone pans work for this recipe. Metal pans produce more golden and crispy tots, but need to be sprayed well, but they pop out of the silicone pans more easily.
- Store and reheat. You can keep any extra Mexican cauliflower tots in an airtight container in the refrigerator for a few days. You can also freeze them for up to 3 months, just be sure to thaw them in the fridge overnight before reheating. The cauliflower tots can be reheated in the microwave, but popping them in the oven or air fryer restores the crispiness.
- Don’t forget the dips. If you are all about that guac, try my Easy Guacamole or even Avocado Crema. For some fresh vibes, use your favorite jar of salsa or a batch of fresh Pico de Gallo. You can even dunk them in Jalapeno Ranch or Creamy Southwestern Dressing.
Make it a Meal
One of my kids’ favorite dinners is when I whip up a batch of these tots along with some Crispy Dogs. But they are perfect to pair with any of your favorite Mexican meals, from Taco Tuesday to Cinco de Mayo and beyond! Here are some serving suggestions…
- Taco Night. Whether you go with classic Ground Turkey Tacos or something fresh like Tilapia Fish Tacos, it doesn’t hurt to add some extra veggies.
- Cozy Casseroles. These Mexican Cauliflower Tots are also a perfect way to pair something lighter with Walking Taco Casserole or a pan of Chicken Enchiladas.
- Fiesta Food. You can also pair with other Tex-Mex-style appetizers for a party, such as Cheesy Mexican Dip and a big basket of Air Fryer Tortilla Chips.
More Mexican Side Dishes
Mexican Cauliflower Tots
Ingredients
- 3 cups shredded raw cauliflower (about half a head, see Note)
- 1 teaspoon kosher salt
- 1 cup shredded pepper jack cheese (about 4 oz.)
- 1 egg
- ¼ cup cornmeal
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- salsa or guacamole for dipping
Instructions
- Preheat your oven to 400°F. Spray a mini muffin tin with oil or coking spray.
- Place 3 cups shredded raw cauliflower in a kitchen towel. Set aside half of the 1 teaspoon kosher salt and sprinkle the cauliflower with remaining 1/2 teaspoon kosher salt. Toss slightly and let sit for about 10 minutes. Then squeeze out the excess moisture.
- In a large bowl, combine the squeezed cauliflower, 1 cup shredded pepper jack cheese, 1 egg, ¼ cup cornmeal, 2 teaspoons chili powder, 1 teaspoon ground cumin, and the reserved 1/2 teaspoon salt. Mix together thoroughly with a fork or spatula.
- 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.
Could you use Cauliflower Rice instead of shredding a cauliflower?
I have not tried this. I would think it would work with fresh cauliflower rice, but frozen will have too much moisture.
These are absolutely amazing! The previous poster was correct.. they won’t make it to the dinner table. My teen and 20 something kids hovered by the stove. Cannot rave enough. And they’re so dang easy to make.
I’m so happy to hear that everyone at your house loves them, Judy! Maybe a double batch is in order next time. 😉
Can these be frozen?
Hi Mary! YES, after they have been baked, the cauli-tots can be frozen. I actually freeze mine, because I think they’re crispier after they’ve been reheated in the oven.
I just made these and was able to get one out of the pan without totally tearing it up. Wondering if I should allow them to cool completely first? It tastes phenomenal!
I spray the pans really well and let them cool just slightly. Then I use the tip of a putter knife to loosen and pop them out. Honestly, I do have one pan where they always seem to stick, but I don’t know why.
do you cook the cauliflower first?
Nope, just shred it raw!
Brianne, These are a must try. My family would love them!! Thanks for linking up to BOTW party. I’m featuring this post this week. Thanks, Nichi http://www.mandatorymooch.com/2014/05/best-of-weekend-week-53.html
All my versions of Cauli-tots are family favorites!
Oh my gosh. these look so good, I can’t wait to make them!
I am not big on cauliflower but this recipe just might make me change my mind. I like the spiciness and easy prep. Thanks for sharing on Showcase Your Talent Thursday.
These are absolutely brilliant! I seriously can’t wait to try these out on my family. Featuring these on my Facebook page today.
Oh wow, thanks!
I cannot wait to try these! They look and sound so good! I love that these are perfect little bite sized foods. Awesome recipe Brianne!
WOW, these are so good! We will definitely be making this on Monday! Thanks for this amazing recipe!
I absolutely LOVE this idea, Brianne! What a great way to love cauliflower! 🙂
I was just talking to my coworker about making homemade tater tots, and now you go and post cauliflower tots. I’m predicting tots in my future real soon 😉
I make different version of these ALL THE TIME! Love them!
I’m with The Bug. I love Mexican food. And these Cauli-Tots for Cinco de Mayo look ¡fantastico!
Thanks Candace!
These look delicious! I love cauliflower, and this might actually be a way to get the kids to enjoy it more. 🙂
Oh, my boys love all my versions of cauli-tots. Hope your kids do!
Yum this looks amazing!! I think my husband would love these, and it’s such a fun way to get in some veggies!
It definitely is!
I love pepperjack cheese and these look absolutely delicious. I need to make some mexican food and fast! Cinco de Mayo is too close!
I know! I am trying to decide what to make on Monday!
I love the regular Cauli-Tots, so I am sure I will love these!
Oh yay!
Love the sound of the mexican version. Still need to try your original! Soon! I do have cauli in the fridge, although it’s some broccoli-cauli hybrid, so everything will just be green. 🙂
Oooh, I’d actually be curious to try the tots with that!
Do you steam the cauliflower first? Or shred it raw?
I shred it raw.