Ingredients
- 3 cups cauliflower florets (290g)
- 6 tablespoons diced onion
- 3 tablespoons light cottage cheese
- 1 1/2 tablespoons minced garlic
- 1 large egg white
- 3/4 cup reduced-fat cheddar cheese, shredded
- 10 tablespoons gluten-free panko breadcrumbs
- 3 tablespoons parsley minced
- Salt and pepper to taste
Instructions
- Preheat you oven to 400 degrees and very GENEROUSLY spray a cookie sheet with cooking spray.
- Place the cauliflower florets into a food processor and blend until broken down and “rice-like.” Transfer to a microwave-safe bowl and microwave for 3 minutes. Stir and then microwave and additional 2 minutes.
- Add in the onion, cottage cheese and garlic and stir until well mixed. Microwave again for 20 seconds.
- Finally, add in the egg white, cheddar, panko, parsley and a pinch of salt and pepper, to taste. Stir until well mixed and the egg white is evenly distributed.
- Using a 1 tablespoon measure, form the cauliflower into tots. I find the easiest way is to really pack the cauliflower into a 1 tablespoon measuring spoon and then gently form it onto your hand until it comes out of the spoon in a perfect tot shape. Place it on the pan. Do this for all the cauliflower. You should end up with 32-34 tots.
- Generously spray the tops with cooking spray and bake for 20 minutes. Then, spray the tops generously again, and bake an additional 7-10 minutes, or until the tots are golden brown and crunchy.
