Cauliflower Tater Tots

What Goes With It

• Greek yogurt ranch dip
• A tomato salsa with no added sugar
• A green salad

How to Make Cauliflower Tater Tots

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1. Heat the oven to 220°C / 430°F (200°C / 390°F fan) and line a baking tray with parchment paper. Pulse the cauliflower in a food processor until it looks like coarse rice, or grate it on the large holes of a box grater.

   Mark done

2. Cook the cauliflower rice in a covered microwave-safe bowl for 4 minutes, until tender.

   Mark done Start 4 min timer

3. Tip the cauliflower into a clean tea towel, let it cool for a few minutes, then twist and squeeze hard to remove as much water as you can.

   Mark done

4. Mix the cauliflower with the egg, Parmesan, cheddar, almonds, spring onions, garlic powder, paprika, salt and pepper. Chill for 10 minutes if it feels very soft. Shape into 24 small tots, about a tablespoon each.

   Mark done Start 10 min timer

5. Lay the tots on the tray, brush with the oil and bake for 20 minutes, turning once halfway, until golden brown and crisp.

   Mark done Start 20 min timer

Notes From the Method

Squeeze harder than you think you need to; the tots hold together only when the mixture is dry.

If the mixture is sticky, chill it for a short while before shaping.

Turn the tots gently with a thin spatula so the crust does not tear.

If You're Missing Something

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Keeping What's Left

Keeps in the fridge for up to 3 days. Reheat in a hot oven; the microwave makes them soft.

Common Questions

Cauliflower Tater Tots Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.