These cauli-tots are cheesy and crunchy, the perfect appetizer or side dish! Make them with cauliflower and add in some yellow squash or zucchini if desired!
![Baked Cauli-Tots [Two Ways] | thepajamachef.com](https://pajamachef.files.wordpress.com/2014/08/baked-cauli-tots.jpg)
Before last month, I don’t think I have ever purchased a head of cauliflower in my life. I eat it, sure. It was a constant staple in the holiday vegetable tray throughout my childhood. If it’s on a salad bar, I’ll have some. If it’s in the mixed veggies of the day at a restaurant, same deal. But I don’t really buy it. Oh wait! I have purchased cauliflower once, to make fakeout alfredo sauce. Ben wasn’t fooled–this recipe is much better. But anyways, you get the gist. Cauliflower and I aren’t BFFs, not really. More like acquaintances of convenience or chance. Until NOW [mwahahaha, sorry Benjamin].
![Baked Cauli-Tots [Two Ways] | thepajamachef.com](https://pajamachef.files.wordpress.com/2014/08/baked-cauli-tots2.jpg)
I’m not sure what convinced me to buy cauliflower this time, except that it was on sale. After much deliberation about what to make, I was in the kitchen whipping up these cute little tots. They are cheesy with the perfect crunchy shell. Since my initial foray into caul-tot making, I’ve messed around with the recipe a bit, adding some fresh herbs and even subbing out some of the cauliflower for yellow squash or zucchini. These little tots are addictive and are a great way to sneak in some extra veggies to a meal!
![Baked Cauli-Tots [Two Ways] | thepajamachef.com](https://pajamachef.files.wordpress.com/2014/08/baked-cauli-tots3.jpg)
I can’t wait to experiment with more flavor combos with these tots… different cheeses, different herbs, different spices… I can’t wait! #sendhelptoBen Apparently, they freeze well too, but my batches haven’t lasted long enough to try that! My leftovers made an excellent lunch. Hope you enjoy!
one year ago: Quinoa Black Bean Burritos with Southwest Sauce
two years ago: Summery Squash and Chicken Lasagna
three years ago: Kale Frittata for Two
four years ago: Jambalaya
Baked Cauli-Tots Two Ways
adapted from Cupcakes and Kale Chips
Ingredients:
- 3 cups packed shredded cauliflower, water squeezed out with a kitchen towel [I use the shredding blade on my food processor. You can use the stems as well as florets.] – this is about half a head of cauliflower
- If desired, you can make these squash-cauli tots by REDUCING the shredded cauliflower to 2 1/2 cups and ADDING 1 small shredded yellow squash or zucchini, water squeezed out with a kitchen towel [approximately 1 1/4 cups squash]
- 1 cup shredded sharp cheddar cheese
- 1 egg
- 1/4 cup cornmeal
- If squash or zucchini is added, increase the cornmeal to 1/3 cup
- generous amount of freshly ground black pepper
- 1 teaspoon ground mustard
- 1/4 cup chopped fresh herbs, optional [I used Thai basil and oregano]
- dipping sauce, as desired – this homemade Chick-Fil-A sauce is great!
Directions:
Preheat oven to 400 degrees F. Spray two mini muffin pans with cooking spray.
In a large bowl, stir together cauliflower, squash [if using], cheese, egg, cornmeal, pepper, mustard, and herbs [if using]. Spoon into prepared muffin tins, pressing mixture down firmly.
Bake for 15-20 minutes until crisp along the edges and golden brown on top.
Serve with dipping sauces as desired. We like honey mustard or bbq sauce best.
Linked up with Weekend Potluck.
The Pajama Chef 
Well, as someone who currently has a cauliflower and a half from our CSA languishing in the fridge, I definitely approve! These little snacky guys sound delightful.
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thanks eileen! oooh, hope you tried these! that’s a lot of cauliflower 🙂
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Ooooh …. love the sound of these little bites. Nice way to serve up cauliflower.
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thank you, trisha! i think so too!
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With my recent experiments in Paleo, I have gotten a lot of cauliflower. I need to kick it up a notch, it can get boring! This looks like a perfect recipe to try 🙂
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yes, this would be perfect for you!! they are so good!
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