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Recipe

Cheesy Cauliflower “Tater” Tots

Servings: 6 to 8

These tasty tots can be served as an appetizer. Swap gluten-free panko for regular panko, if you like.

Ingredients

  • 1 large head cauliflower (2-3/4 to 3 lb.)
  • 3 Tbs. olive oil
  • Kosher salt
  • 1 cup coarsely grated sharp Cheddar (about 3 oz.)
  • 2 Tbs. finely chopped fresh flat-leaf parsley
  • 1-1/2 tsp. Aleppo pepper
  • 1-1/2 tsp. granulated garlic
  • 1 tsp. granulated onion
  • 1/2 cup finely grated Parmigiano-Reggiano (about 2 oz.)
  • 2 large eggs, lightly beaten with 2 Tbs. water
  • 1-1/2 cups panko (about 3-1/2 oz.)
  • Sriracha mayonnaise or ketchup, for serving

Nutritional Information

  • Calories (kcal) : 190
  • Fat Calories (kcal): 110
  • Fat (g): 13
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 60
  • Sodium (mg): 390
  • Carbohydrates (g): 13
  • Fiber (g): 3
  • Sugar (g): 3
  • Protein (g): 9

Preparation

  • Position a rack in the upper third of the oven, and heat the oven to 400°F.
  • Cut the florets from the cauliflower, and discard the core. Coarsely chop the florets into 1/2-inch pieces. On a large rimmed baking sheet, toss the cauliflower with 2 Tbs. of the oil and 1 tsp. salt, then spread into an even layer. Roast until the cauliflower is mostly tender and golden in places, tossing once halfway through, about 40 minutes total. Remove from the oven, and let cool completely, about 20 minutes.
  • Put the cauliflower, Cheddar, parsley, Aleppo pepper, garlic, and onion in a food processor, and pulse until combined, about 10 pulses.
  • Scoop out about 1 Tbs. of the cauliflower mixture, and form into a tater-tot shape, 1-1/2 inches long by 1 inch in diameter. Put on a plate, and repeat with the rest of the mixture. Refrigerate for 15 minutes. Put the Parmigiano, egg mixture, and panko on three separate rimmed plates, and set aside. Brush a large rimmed baking sheet with the remaining 1 Tbs. oil. Gently dredge the tots first in the Parmigiano, then the egg, then the panko. Transfer to the prepared baking sheet. Bake until golden-brown, rotating the pan halfway through, 26 to 30 minutes total. Serve with the Sriracha mayo.

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