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Crispy and cheesy Mozzarella Cauliflower Tots are packed with pizza flavor! This fun twist on tater tots swaps cauliflower for potatoes and adds mozzarella, parmesan, and Italian seasoning for a delicious savory side dish or snack. Dunk them in marinara sauce for a tasty bite the whole family will love—and they’re gluten-free too!
Delicious Details
- Cuisine Inspiration: American, Italian
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free
- Skill Level: Easy
Parmesan Mozzarella Cauliflower Tots – aka Pizza Tots
I can literally eat an entire batch of cauliflower tots on my own, but I know that kids, when they hear the word “cauliflower”, aren’t quite as enthusiastic. That’s why I decided to make these tots with mozzarella cheese and some classic Italian seasonings and call them… Pizza Tots! They’re still loaded with veggies, but dunk them in Marinara Sauce and you’ve got some serious pizza goodness going on in this fun finger food. Here’s why you’ll love them…
- Simple ingredients. Besides the cauliflower and some seasonings, they use cheese, an egg, and some cornmeal to stick together. This also means these tots are both lighter than their potato counterparts and naturally gluten free.
- Great for leftovers. You may want to double the batch because they freeze and reheat well. They get a little a little crisper, and the cheese caramelizes a little more when you reheat them. I almost like them better when I make them early in the day and reheat them for dinner.
- I’ll say it again – pizza. If your kids are feeling all anti-cauliflower, remember – Pizza Tots. They’re Pizza Tots! What kid doesn’t eat something pizza-ish?
Recipe Ingredients
Here’s a quick overview of what you’ll need to make these pizza-style cauliflower tots. You’ll find the full quantities and detailed instructions in the recipe card at the bottom of the post.
- Cauliflower. You’ll need about half a head which you’ve shredded. I like to use the shredding blade on my food processor.
- Kosher salt. You’ll need some to release the moisture from the cauliflower and some to season the tots.
- Mozzarella cheese. Shred some from a block of mozzarella, not a ball of fresh mozz.
- Parmesan cheese. Grated.
- Egg.
- Cornmeal. Using this as a binder gives the tots the best texture, but you can also use bread crumbs or slightly ground oats, gluten free if needed.
- Seasonings. I use a combination of dried Italian seasoning, garlic powder, and onion powder, plus salt and pepper.
Tips and Variations
Here are a few things to keep in mind when making these Mozzarella Cauliflower Tots.
- Use the right pan. 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.
- Get out all the moisture. Make sure to let the salted cauliflower sit for a bit to release the moisture, then squeeze out as much liquid as possible. Once you think you’re done, squeeze some more!
- Store and reheat leftovers. Refrigerate the tots in an airtight container for up to a week, or freeze for up to 3 months. Spread them out on baking sheet and pop back into the oven or under the broiler for a few minutes until they are hot.
- Try other flavors and cheeses. You can make my classic Cauliflower Tots with cheddar or spice it up with Pepper Jack Cauliflower Tots. Feel free to add seasonings like these Old Bay Cauliflower Tots.
- Serve with dips. While I love dipping them in tomato sauce, you can try some pesto, Balsamic Ketchup, or even go a little indulgent with Alfredo Sauce.
Make it a Meal
I love to serve these with any kind of Italian dish, whether it’s Gluten Free Pizza or just some Italian Turkey Sausage. But here are even more serving suggestions:
- Serve with pasta. Pair them with a plate of spaghetti and Gluten Free Italian Meatballs or a pan of Gluten Free Stuffed Shells.
- As a side for protein. You can pop some Baked Balsamic BBQ Chicken in the oven or Slow Cooker Steak Pizzaiola in the crockpot.
- Paired with comfort food. You’ll love the cheesy middle in this Mozzarella Stuffed Meatloaf or the classic simplicity of Easy Chicken Parmesan.
- Alongside a salad. If you can’t get enough veggies, make some Italian Chopped Salad or a classic Chicken Caesar Salad.
More Finger Food Side Dishes
Parmesan Mozzarella Cauliflower Tots
Ingredients
- 3 cups shredded cauliflower (about half a head, see Note)
- 1/2 teaspoon kosher salt
- 1/2 cup shredded mozzarella cheese (2 oz.)
- 1/4 cup grated parmesan cheese
- 1 large egg
- ¼ cup cornmeal (bread crumbs or ground oats also work)
- 1 teaspoon dried Italian seasoning or a combination of oregano, parsley, and basil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
Instructions
- Preheat your oven to 400°F. Spray a mini muffin tin with oil or cooking spray.
- Place 3 cups shredded cauliflower in a kitchen towel and sprinkle with 1/2 teaspoon kosher salt. Toss slightly and let sit for about 10 minutes. Then squeeze out the excess moisture.
- Combine the squeezed cauliflower, 1/2 cup shredded mozzarella cheese, 1/4 cup grated parmesan cheese, 1 large egg, ¼ cup cornmeal, 1 teaspoon dried Italian seasoning, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon onion powder, and 1/4 teaspoon garlic powder in a large bowl, and mix together thoroughly. I like to use a fork.
- Using a spoon or scoop, divide the mixture between 24 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
Did you make this?
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I so have to try these. I am a super taster/smeller, so there are veggies I don’t like, this being one of them. However, I love, love, love, all the stuff you put in here to disguise the cauliflower. I am going to try this one and see how it goes. I wish I wasn’t a super taster/smeller but hey, God made me that way. If I eat these, I’ll get one more veggie in me and that’s a good thing, right? I might even add more cheese because whoever said that is to much cheese, said nobody ever. Will let you know how I like them. I know everyone in my family will for sure.
I made these tonight and oh my gosh, I couldn’t tell there was cauliflower in there! I ate 3 of them along with a hot dog and ATK 10 Min. Pasta Sauce. They were so good! My mom liked them too. I added a little more cheese because you can never have to much cheese and I was all about disguising the cauliflower. Besides, I love cheese. Our store had the cauliflower already done so I didn’t have to shred it. Love this recipe!
I’m SO happy to hear that you loved them, Gail… I had a feeling that you would!!
Gail, I can’t wait to hear what you think of the cauli-tots! I know that cauliflower is one of those love it or hate veggies, but you won’t believe how amazing these taste. The cauliflower picks up the pizza flavors and they are delicious!
Thanks for the recipe! I love how it seems that cauliflower is making a “comeback” – or maybe it was always popular and I am just now figuring it out! Any recipe that holds well in the freezer is a winner by me, too.
Yup! my 39 year old ate them up! I doubled them accidently and so glad I did.
Haha! Great!
I am not sure if I have to boil/steam the cauliflower? Or is it just cut up in the food processor?
Nope, don’t precook the cauliflower. Just shred it up!
I like cauliflower fries I’m sure these would be even yummier!
Cauliflower fries?! Now this I must try!