I’ve taken a cauliflower tot recipe (from a shamefully named website) and twisted it to suit my needs. The cauliflower gives it the tot (potato gem, spud puppy) texture, while a host of other ingredients gives it a savoury edge that makes these oh so irresistible! They are definitely a favourite around here. Perfect for breakfast, lunch, dinner or a snack!
Makes about 50 tots
Half a large head cauliflower, florets removed, steamed and then finely chopped
1 cup mashed sweet potato (2 medium sized)
2 tablespoons minced flat-leaf parsley
1 small yellow onion, minced
1/2 cup vegan cheddar shreds (I used Daiya with great success)
2 tablespoons nutritional yeast
3/4 cup gluten-free bread crumbs
1/2 teaspoon dried dill (optional)
1/4 teaspoon salt
A few sprinkles freshly cracked black pepper
1 tablespoon canola oil, for baking
Preheat oven to 400 F. Line a large baking sheet with parchment paper. Set cauliflower to steam for 4 minutes. Once steamed, let sit until cool enough to handle. Tun your knife through the florets until you have crumbly bits of cauliflower and no large chunks left. Nothing fussy, just relatively small. In a large bowl, combine sweet potato, parsley and onion. Add cauliflower. Add remaining ingredients to a large bowl and stir until combined. The tot mixture will look looser than it is but a small amount of pressure should get them to hold together. To form tots, use two spoons, your hands or a small ice cream scoop. Place on the baking sheet, drizzle with oil and bake for 40 minutes, turning over 20 minutes in. Serve warm with your favourite dipping sauce. I’ve used Sriracha and pesto Veganaise.