Old Bay Cauli-Tots

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.
Course Side Dish, Vegetable
Cuisine American
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12
Calories 66kcal
Author Brianne @ Cupcakes & Kale Chips


  • 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.


Serving: 2tots | Calories: 66kcal | Carbohydrates: 4g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 269mg | Potassium: 144mg | Fiber: 1g | Vitamin A: 120IU | Vitamin C: 19.3mg | Calcium: 81mg | Iron: 0.5mg