I had a friend over for lunch last week and I made Spinach, Feta and Chickpea Burgers and then to go on the side I made these cauliflower tots. Apparently cooking spray here is not the same as the same as in the States, all my tots stick to my muffin tin and I had to scoop them out with a teaspoon! But they were delicious, lovely and cheesy.
Cheesy Baked Cauliflower Tots (from Kalyn's Kitchen)
1/2 large head cauliflower, coarsely chopped
60g sharp cheddar
25g Parmesan cheese, coarsely grated
2 tbsp chickpea flour
1/2 tsp Old Bay seasoning
salt and pepper
Preheat oven to 200C. Spray a Mini Muffin Pan with non-stick spray.
Cut away the leaves of the cauliflower, but use most of the inner core part. Coarsely chop the cauliflower, place in a microwave proof bowl, cover with cling film, and microwave for 2 mins on high. (Microwaves can vary so you may need to experiment with the time, but the cauliflower should be just slightly soft.) Quickly take off the cling film and let the steam escape, and if you see any water in the bottom of the bowl, put the cauliflower into a colander and let the water drain off.
Put the steel blade in the food processor, add the cauliflower, and pulse until the cauliflower is finely chopped but still slightly chunky. (Be careful not to over process so you don't end up with cauliflower puree!) If there is any water in the food processor bowl, drain the cauliflower again in the colander.
Put finely chopped cauliflower into a bowl and add the cheddar, Parmesan, chickpea flour, salt, Old Bay seasoning, and pepper. Stir until the ingredients are well-combined. Add the egg and stir until the ingredients are mostly coated with egg.
Using a tablespoon scoop out rounded spoonfuls of the mixture and place it in the mini muffin pan. Bake for 15 mins. Carefully turn each cauliflower tot over in the muffin tin and bake for 15 mins more, or until tots are nicely browned on both sides. Serve hot; these are best served right out of the oven.