baked cauliflower tots


  • 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




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


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.


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.


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.


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).


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


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.


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


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