Ingredients
- 3 cups cauliflower, cut into bite-sized florets (290g)
- 1/2 cup onion, diced
- 3 tablespoons parsley, minced
- 1 1/2 tablespoons fresh garlic, minced
- 1/2 teaspoon sea salt
- Generous pinch of pepper
- 1 large egg white
- 1 tablespoon extra-virgin olive oil
- 1 1/2 cups almond meal
- 3 tablespoons tapioca starch
- 4 teaspoons coconut flour
- Olive oil spray
Instructions
- Heat your oven to 400°F and line a baking sheet with parchment paper.
- Place the cauliflower in a large food processor and process until broken down and "rice-like." Transfer to a large, microwave-safe bowl and cook for 3 minutes. Stir, then cook again for 2 more minutes.
- Add the onion, parsley, garlic, salt, and pepper into the bowl and stir well. Add the egg white and stir until well combined. Finally, stir in the olive oil.
- Add the almond meal, tapioca starch, and coconut flour to the bowl and stir until well mixed and the cauliflower mixture thickens.
- Pack the cauliflower into a 1 tablespoon measuring spoon and lightly hit it into your hand until the cauliflower comes out in a perfect "tot" shape. (You can also just roll them into 1 tablespoon-sized ovals.)
- Place the tots onto the prepared baking sheet.
- Spray the tops generously with olive oil spray and bake for 25 minutes. Flip all the tots over and spray generously with the spray again. Bake for an additional 9-10 minutes until golden brown and super crispy.