These delicious cheesy cauliflower bites or cauliflower tots give a burst of flavor in each and every bite. They are gluten-free, eggless, and low in carb. These cauliflower tots are a healthy alternative to traditional tater tots and a fantastic way to include more veggies in diet. Kids will love to have these in place of carb-rich tater tots. Even adults too! Cauliflower, cheese and the spices make an amazing addictive combination of flavors. These are great served with ranch (I served with vegan thousand island ranch) or ketchup.
These are eggless. YES! Eggless! Flaxseed powder helps in binding the tots together. When cheese is added and baked, it expands in size a little but the texture would be perfect after cooling. The added almond flour also helps in holding the shape and adding nutty flavor. Along with the spices, this is an ultimate low-carb snack. It is important to completely drain the moisture from cauliflower or else it won't be possible to shape them.
Cauliflower is one of the amazing veggie in Brassica family. They provide excellent nutrition and the benefits are well known. It can be incorporated in everyday diet in many ways and these bites are amazing way to introduce to kids. Try this Cauliflower Bajji/Pakora for a perfect rainy day snack. Curried Roasted Cauliflower is easy to make and it can be paired with creamy pasta, roti, or can be had as such.
This is a great finger food just like Mini Pancake Skewers. Cracker Pizza is another finger food cum snacky meal which everyone would fall in love. These are great for any occasion as like the taco style Stuffed Mini Peppers. I am linking these cauliflower bites to Blogging Marathon, Full Plate Thursday, and Thursday Favorite Things.
Ingredients
Makes 27-28
Cauliflower florets - 3 cups, medium sized
Water
Salt - 1/3 tsp
Garam masala - 1/4 tsp
Turmeric - 1/4 tsp
Onion flakes - 1/2 tsp
Garlic powder - 1/2 tsp
Cayenne - 1/2 tsp
Cilantro - 1/4 cup, finely chopped
Almond flour - 1/2 cup
Flaxseed powder - 4 tbsp
Cheddar cheese - 1 cup, shredded
Method
Bring water to boil. Add the cauliflower florets and cook for 6-7 minutes. It should be crisp tender. Drain and set aside. Arrange them on a paper towel to remove all the moisture.
Pulse the cauliflower in food processor to rice like texture. This yields about two and a half cups. Transfer this to a bowl. Add salt, turmeric, garam masala, cayenne, almond flour, cilantro, and flaxseed powder. Knead to a smooth mixture.
Preheat the oven to 425 degrees F. Take a tablespoon of this mixture and roll into a ball or a cylinder. Arrange them on a baking sheet. Brush a little oil on top.
Bake for 15 minutes. Flip and bake for another 10 minutes.
Remove from the oven, cool. Serve with ketchup or ranch.
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