baked cauliflower tots

INGREDIENTS


  • 1 Teaspoon kosher salt

  • 1 Head Cauliflower, cut into florets

  • 2 eggs

  • 1/2 Cup panko breadcrumbs

  • 3/4 Cup cheddar cheese

  • 1/4 Cup Parmesan cheese

  • 3 Tablespoon chives, chopped

  • 1/2 Tablespoon garlic powder

  • 1/2 Tablespoon onion powder

  • As Needed canola oil

PREPARATION

Steps

1

Bring a large pot of salted water to a boil. Place cauliflower florets into boiling water and cook 5-7 minutes until tender.

2

Strain and place florets directly into an ice bath until cool. Strain again when cool and place florets into the bowl of a food processor and pulse until the cauliflower resembles rice. Process the florets in batches to get an even texture.

3

Place cauliflower rice on a double layer of cheesecloth and twist it up into a ball. Squeeze excess water (make sure you remove as much as possible) and transfer cauliflower rice to a large bowl.

4

Add remaining ingredients and mix to combine. If mixture seems to wet or dry adjust with an additional egg or more panko breadcrumbs until the mixture stays together.

5

Form the cauliflower mixture into desired shape and place on a sheet tray. Transfer the sheet tray to the fridge and let the tots rest for 30 minutes (this will help them keep their shape and stay together).

6

When ready to cook, set the temperature to 375℉ and preheat, lid closed for 10-15 minutes.

7

Clean the hot grill grate with a grill brush then brush the grate with canola oil. Place the tots directly on the grill grate along the edges.

8

Cook the tots for 10-15 minutes or until lightly browned. Resist the temptation to move them around too much or too early.

9

For the best results, remove them one at a time as they finish. Serve with your favorite dipping sauces. Enjoy!

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