One of my favorite appetizers has always been tater tots. Several versions of these Baked Cauliflower Tots appear all over Pinterest, but I wanted to see if I could make them vegan. My first attempt, while delicious, didn’t have that classic ‘tater tot’ appearance. Then I tried coating them with panko bread crumbs and I just love how they turned out!
My process also differs quite a bit from those on Pinterest. Other versions have you steaming the cauliflower florets prior to chopping them with a knife. I process the florets in the food processor raw until they resemble rice.
I then prepare what will be our binder. This is 1 Tbl of ground Flax Seed with 3 Tbl of water. Place in the refrigerator for about 10 minutes or so. It should resemble a thin Cream of Wheat, for lack of a better definition.
In a large saute pan on high heat, add 1/2 C of water. To that, add the cauliflower. Repeat this process with the onion. After the vegetables have softened, add the parsley and remove from the heat.
Combine this mixture with the parmesan, bread crumbs and seasonings. Taste and add more salt and pepper, if desired.
Now add the flax mixture and combine until moistened.
Using a small scoop, form into tot shapes and roll in additional panko bread crumbs. Spray the preheated baking sheet with cooking spray and arrange the tots. Spray the tops lightly as well.
Bake at 400 degrees for about 30 minutes, checking the bottoms so they don’t over brown. They should be golden and crisp on the exterior and firm, but tender on the interior. Just like, well … real tater tots! 🙂
Serve these with either an organic ketchup or, my personal favorite, a vegan ranch dressing.
- About 2 C of fresh Cauliflower Florets, riced in a food processor
- 1/2 C Water
- 1/2 of a medium onion, minced in the food processor
- 1 Tbl Ground [url href=”http://www.bobsredmill.com/brown-flaxseeds.html?&cat=”]Flax Seed[/url] + 3 Tbl Water, allowed to sit for 10 minutes in the refrigerator
- 2 Tbl fresh Parsley, chopped
- 1/2 C Vegan [url href=”http://www.goveggiefoods.com/products/grated-topping/dairy-free/parmesan”]GO Veggie! Parmesan Topping[/url]
- 1/2 C Panko Breadcrumbs, plus more for rolling
- 1/2 tsp Italian Seasoning, (or other seasoning such as [url href=”http://www.mrsdash.com/products/seasoning-blends/original-blend”]Mrs. Dash Original[/url])
- Salt and Pepper, to taste
- Cooking Spray
- In a large saute pan on high heat, add 1/2 C of water.
- Process the cauliflower in a food processor until it’s the consistency of rice.
- Add to the saute pan.
- To the food processor, add 1/2 of a medium onion. Process until very finely minced.
- Add to the saute pan.
- Continue to stir and cook until all of the water is evaporated and the vegetables are tender.
- You should have a pretty dry mixture at this point.
- Add the chopped parsley, parmesan, breadcrumbs and seasonings.
- Combine and taste, add a bit more salt and pepper if necessary.
- Add the flax mixture. It should be the consistency of a loose Cream of Wheat. If it’s too thick, add just a teaspoon of water so that you can stir it.
- Using a small cookie scoop, add the measured balls to a bowl of additional breadcrumbs. Shape into tots. I like to keep that rounded top, forming just the sides and ends.
- Preheat the oven to 400 degrees (I actually used my toaster oven). Also put the sheet pan in to preheat as well.
- Spray the preheated cookie sheet with cooking spray and add the breaded tots. Spray the tops lightly with a bit more cooking spray.
- Bake until golden and firm.
- Serve with an organic ketchup.