Low carb and keto cauliflower tots are little baked morsels of cheesy goodness. You won’t miss the potatoes!
These cheesy cauliflower tots are so amazing. I started making them after my cheesy broccoli bites were such a hit. It occurred to me that I should make a version with cauliflower.
For these cauliflower tots, I used Parmesan instead of cheddar and thyme instead of oregano. They came out wonderful! Even better than the broccoli bites. Probably because cauliflower is milder than broccoli and similar to potatoes (when cooked).
I usually serve these cheesy cauliflower tots as a side dish, but they are also great as an appetizer or a snack. My kids love dipping them in ketchup. I like them dipped in spicy sour cream.
Every time I cook with cauliflower, I’m amazed at how wonderfully versatile this vegetable is. It’s such a gift to low carbers, because we get to enjoy dishes that are very close to old favorites (cauliflower rice, mashed cauliflower, cauliflower pizza crust) without paying the health price of a high carb, refined food diet.
I’m especially pleased whenever a low carb dish that I make becomes a favorite not just with my husband and I, but with my kids, and this is certainly the case with these delicious, cheesy cauliflower tots.
Cheesy Cauliflower Tots
- Olive oil spray
- 1 (16 oz package) frozen chopped cauliflower
- 3 large eggs
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1 cup grated Parmesan cheese (3 oz)
- 1 cup almond flour (4 oz)
- Preheat oven to 400 degrees F. Line two baking sheets with parchment (not foil) and lightly spray with olive oil cooking spray.
- Place the cauliflower in a microwave-safe bowl. Cover with a microwave safe plate and microwave 7 minutes, stirring midway, to thaw. Drain.
- Meanwhile, in another large bowl, whisk together the eggs, salt, garlic powder, thyme, black pepper and cayenne. Add the Parmesan and the almond meal, then add the thawed and drained cauliflower. Use a large spoon to mix everything together well.
- Use your hands to form into 16 patties. Arrange the patties in a single layer on the prepared baking sheets, making sure they don’t touch each other. Patties will be lumpy and look as if they might fall apart, but don’t worry, it all comes together as they bake. Allow them to remain lumpy at first, and flatten a little into patties after they bake on the first side.
- Bake the patties 15 minutes on the first side. Turn, flatten a little with a spatula and bake 15 more minutes on the second side. Allow to cool a couple of minutes, then serve.