Cauliflower Tots

Recipe View Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper for easy cleanup. (5 minutes)

Recipe View Place a steamer insert into a saucepan and fill with water just below the bottom of the steamer. Bring water to a boil over medium-high heat. Add cauliflower florets, cover, and steam until tender-crisp, about 5-7 minutes. Avoid overcooking, as this will make the tots mushy. Drain well and let cool slightly until easily handled. (10 minutes)

Recipe View Using a food processor, pulse the steamed cauliflower until it is finely chopped and resembles rice grains. Be careful not to over-process into a puree. Alternatively, you can finely chop the cauliflower by hand. (5 minutes)

Recipe View In a large bowl, combine 2 cups of the cauliflower 'rice' with bread crumbs, Parmesan cheese, beaten egg, egg white, chopped parsley, minced sweet onion, salt, and black pepper. Mix well until all ingredients are evenly distributed. (5 minutes)

Recipe View Using your hands, form the mixture into approximately 30 small logs or tot shapes. Arrange them in a single layer on the prepared baking sheet, leaving a little space between each tot. (10 minutes)

Recipe View Lightly spray the tops of the cauliflower tots with olive oil cooking spray for added crispness. (1 minute)

Recipe View Bake in the preheated oven for 15-20 minutes, or until the bottoms are lightly golden brown. Remove from the oven, carefully flip each tot, and spray the other side with olive oil cooking spray. Continue baking for another 8-10 minutes, or until both sides are golden brown and crispy. (30 minutes)

Recipe View Remove from oven and let cool slightly on the baking sheet before serving. Enjoy immediately!