Now a brief disclaimer. If you eat one of these cauliflower tots, and then a real tater tot or hash brown, it’s going to be different. You can’t get quite that same crunch as a potato out of it–though they are crunchy to a degree. If you are someone who has decided to eliminate potatoes and other starches from your diet though and you miss fries, tater tots, or anything with a crispy fried coating, then these cauliflower tots are going to taste like heaven to you! They did to me and I’d only been eating low carb for a week! Even my four year old ate some and he’s very picky. Great as a side dish for dinner, they also work as a low carb side to breakfast.
These are still tasty after they cool but they start to lose their crunch only minutes after they come out of the oil so if crunch is what you’re after, eat them right away!
Approx nutrition info per batch: 864 calories, 63g fat, 18g net carbs, 47g protein
Clean and trim the cauliflower, adding the florets to a microwave safe bowl. Add the cream and butter to the bowl. Microwave for 5 minutes. Add the cauliflower and cheese to a magic bullet or food processor and blend until still chunky – kind of like a cooked oatmeal consistency. Season with salt and pepper. Chill for at least half an hour. Whip the egg whites to a stiff peak. Fold 1/3 of the egg whites into the cauliflower mixture to lighten it up. Then fold the cauliflower mixture into the rest of the egg whites and gently mix until combined. For best results, chill for another half hour or they won’t hold their shape as well. Fit a pastry bag with a round or star tube with about a 3/4 inch opening. Spray the inside of the bag with nonstick spray. Gently squeeze out 1 inch sections onto a greased cookie sheet, cutting with a butter knife as you go. When finished, bake in a 375 degree oven for 10-12 minutes (or longer if you’re skipping the frying) until puffed and slightly browned. Remove from the oven and serve – or heat 1/4 inch of oil in a saute pan and when it’s very hot add the tots. It doesn’t need long, a minute per side to turn them golden brown and crispy. Serve immediately.
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|Serving Size: 1 Serving (86g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 93 (80%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 14.2mg||4 %|
|Sodium 95.6mg||3 %|
|Potassium 202.4mg||5 %|
|Total Carbohydrate 3.3g||1 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 1.8g|
|Protein 3.6g||5 %|
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Calories per serving: 116
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