Cheesy Cauliflower Tots
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 medium head cauliflower, cored & chopped2 Tbsp fat free half & half2 Tbsp I can't believe it's not butter light1/3 cup fat free cheddar cheese, shredded 1/2 tsp garlic powder1/2 cup Panko bread crumbs4 egg whitesSalt & pepper, to taste
1. Preheat oven to 375 degrees.
2. In a large microwave safe dish, Add cauliflower, half & half and butter. Cook on high for 5 minutes.
3. Transfer cauliflower mixture to the bowl of a food processor and add cheese. Pulse a few times until blended but still chunky. Season with salt & pepper to taste. Cover and refrigerate at least 30 minutes.
4. In the bowl of a stand mixer, add the egg whites and beat until stiff peaks form. Gently fold 1/3 of the egg whites into the cauliflower mixture. Then fold the cauliflower mixture into the rest of the egg whites and gently mix until combined. Cover and chill 30 minutes.
5. Fit a pastry bag with a round or star tip with about a 3/4" opening. Spray the inside of the bag with nonstick spray. Transfer cauliflower mixture to pastry bag. Combine Panko, salt & pepper and garlic powder on a plate and mix.
6. Gently squeeze out 1" sections onto a cookie sheet that has been lightly sprayed with cooking spray. Gently pick up each tot and roll in Panko mixture to fully coat then place back on cookie sheet.
7. Bake for 22 - 24 minutes until puffed and slightly browned. Remove from the oven and serve. Serve immediately.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JSKASICK.
2. In a large microwave safe dish, Add cauliflower, half & half and butter. Cook on high for 5 minutes.
3. Transfer cauliflower mixture to the bowl of a food processor and add cheese. Pulse a few times until blended but still chunky. Season with salt & pepper to taste. Cover and refrigerate at least 30 minutes.
4. In the bowl of a stand mixer, add the egg whites and beat until stiff peaks form. Gently fold 1/3 of the egg whites into the cauliflower mixture. Then fold the cauliflower mixture into the rest of the egg whites and gently mix until combined. Cover and chill 30 minutes.
5. Fit a pastry bag with a round or star tip with about a 3/4" opening. Spray the inside of the bag with nonstick spray. Transfer cauliflower mixture to pastry bag. Combine Panko, salt & pepper and garlic powder on a plate and mix.
6. Gently squeeze out 1" sections onto a cookie sheet that has been lightly sprayed with cooking spray. Gently pick up each tot and roll in Panko mixture to fully coat then place back on cookie sheet.
7. Bake for 22 - 24 minutes until puffed and slightly browned. Remove from the oven and serve. Serve immediately.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JSKASICK.
Nutritional Info Amount Per Serving
- Calories: 127.1
- Total Fat: 3.6 g
- Cholesterol: 2.0 mg
- Sodium: 256.4 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 3.9 g
- Protein: 10.6 g
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