Pepper Jack Cauliflower Tots

5 from 4 votes
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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.

A plate of spicy cauliflower tots on a striped napkin with small dishes of salsa and guacamole in the background.
  • 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!
A plateful of cauli tots on a striped napkin with small dishes of guacamole and salsa behind it.

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.
A pile of Mexican Cauliflower Tots on a small white plate on an orange napkin with a striped one beneath it.

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…

More Mexican Side Dishes

Cauliflower tots, salsa, and guacamole on a table.
5 from 4 votes

Mexican Cauliflower Tots

Baked and cheesy with a little spice, these Mexican Cauliflower Tots are a fun twist on veggie tots. Dip them in salsa or guac for a snack or side dish everyone will love!
Servings: 6 servings (4 tots each)

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.

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.
Nutrition Facts
Mexican Cauliflower Tots
Amount Per Serving (4 tots)
Calories 129 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g20%
Trans Fat 0.003g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 44mg15%
Sodium 547mg23%
Potassium 305mg9%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 2g2%
Protein 8g16%
Vitamin A 386IU8%
Vitamin C 39mg47%
Calcium 168mg17%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.

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35 Comments
  1. Judy Holdsworth

    5 stars
    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.

    1. Brianne Cupcakes & Kale Chips

      I’m so happy to hear that everyone at your house loves them, Judy! Maybe a double batch is in order next time. 😉

    1. Brianne Cupcakes & Kale Chips

      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.

  2. Kenyatta

    5 stars
    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!

  3. 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.

  4. 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 😉

  5. Becky@TheSavedRunner

    Yum this looks amazing!! I think my husband would love these, and it’s such a fun way to get in some veggies!

  6. 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. 🙂

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