Old Bay Cauli-Tots
Old Bay Cauli-Tots adds a bit of Maryland’s favorite spice to a family-favorite side dish recipe. #SundaySupper is here today with a menu of Regional Specialities from around the country and around the world.
Old Bay Cauli-Tots -> CLICK HERE TO PIN THIS RECIPE
Most people knew that I was not overly excited when we decided to make the move to Maryland. I’d lived in New Jersey my entire life and really never had any intention of leaving. But The Hubby’s old job and future career opportunities had different ideas. And since I was the “portable” spouse with a job at home, it was time to put my big girl pants on and move.
So when I mentioned to anyone that I was moving to Maryland and they could sense my lack of enthusiasm, they tried to appeal to my foodie side. “Maryland? Oh, the crab!” “Well now you ca have all of the crab you want!” “Maryland crab is amazing!” “Those places where the spread the newspaper on the table and dump out a bunch of crabs and you just go at it – so much fun!”
You guys, I don’t like crab. I’ve tried to like crab. I’ve really made a wholehearted effort to embrace the crustacean. I just can’t do it. I’ve had it in cakes. I’ve had it covered in cheese. I’ve had just legs dipped in plenty of melted butter. In fact, I think it was those legs that did me in. One summer my dad’s family had multiple get-togethers where we feasted on snow crab legs. I think I had one leg too many because now I don’t even want to think about crab.
Now Old Bay, that’s a whole different story. Old Bay Seasoning is something I can get behind, and it is definitely much adored around here, and I love it too. Well, as long as you don’t put it on crab. Or cheese doodles, because apparently that’s a thing. But potatoes – check. Cheddar Bay Biscuit – check. These, well, of course…
Because you guys, I Old Bay-ed my cauliflower tots! Yes, it’s Old Bay Cauli-Tots, and they are so good!
Speaking of those Cheddar Bay Biscuits, that’s kind of what inspired me to make these. I used to love eating about one too many of those cheesy, buttery pillows of carb-y goodness every time I went to Red Lobster, but since my gluten days are behind me, I needed a replacement. And these totally work. Crispy, cheesy, with that pop of spice that’s really not spicy but just full of flavor. I don’t know that I’ll even both making plain old Baked Cauli-Tots anymore when I can really amp up the deliciousness with the little blue, yellow, and red tin I pull from my pantry.
So while this may not be a traditional recipe from Maryland to go along with the other regional specialties for this week’s theme, since Maryland-ers, and Old Bay fans in general, have a tendency to Old Bay ALL THE THINGS, I figured, hey, why not?! I mean, you can already find things like Easy Cheddar Bay Biscuits from Crunchy Cream Sweet. A Beautiful Plate has Old Bay Popcorn. And to prove that Old Bay and cauliflower belong together, Noble Pic made Old Bay Cauliflower Salad.
So why not Old Bay Cauli-Tots?!
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Then check out all of the #SundaySupper Regional Favorites at the bottom of this post!
Here’s some more recipes inspired by places I’ve lived or visited…
- Hot Pork Roll and Cheese Dip
- Kentucky Hot Brown Grilled Cheese
- Vermont Meets New Jersey Ultimate Cobb Salad
What’s your favorite dish from your neck of the woods?
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Add a bit of Maryland's favorite seasoning to give a little spice to the cheesy cauliflower tots everyone loves in this Old Bay Cauli-Tots recipe.
- 3 cups shredded cauliflower about half of a head, (see Note)
- 4 oz. shredded sharp cheddar cheese about 1 cup
- 1 extra large 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
- freshly ground black pepper
- 1 teaspoon Old Bay Seasoning
Preheat your oven to 400°F. Spray a 24 well 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.
I use the shredding blade on my food processor to shred cauliflower. You can use the stems as well, not just the florets, since it is all being shredded and mixed together.
Check out these regional favorites from the #SundaySupper family of bloggers…
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