Cauiflower Tots, Low Carb
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 90.0
- Total Fat: 6.2 g
- Cholesterol: 40.0 mg
- Sodium: 370.3 mg
- Total Carbs: 3.8 g
- Dietary Fiber: 1.7 g
- Protein: 5.8 g
View full nutritional breakdown of Cauiflower Tots, Low Carb calories by ingredient
Introduction
Just over 2 grams of net carbs per 4 tots Just over 2 grams of net carbs per 4 totsNumber of Servings: 6
Ingredients
-
1/2 large head cauliflower, coarsely chopped
1/3 cup sharp or medium cheddar or even mozarella, grated
1/4 cup coarsely grated Parmesan cheese
2 Tbsp almond flour
1/2 tsp salt
1/2 tsp Spike Seasoning or your favorite herbs
fresh-ground black pepper to taste
1 egg
Tips
Calories 90.0
Total Fat 6.2 g
Saturated Fat 2.3 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.2 g
Cholesterol 40.0 mg
Sodium 370.5 mg
Potassium 167.2 mg
Total Carbohydrate 3.8 g
Dietary Fiber 1.7 g
Sugars 0.2 g
Protein 5.8 g
Directions
Preheat oven to 400F. Spray a Mini Muffin Pan with non-stick spray.
Cut off the leaves of the cauliflower, but use most of the inner core part. Coarsely chop the cauliflower, place in a micro-wave safe bowl, cover, and microwave on high until soft. Mine took about 9 minutes.
Let cool slightly & then drain off any water. Using a pastry cutter, chop up cauliflower into "rice pieces".
Add the sharp cheddar, coarsely grated Parmesan, almond flour, salt, Spike Seasoning (if using), and fresh-ground black pepper. Stir until ingredients are well-combined. Add the egg and stir until the ingredients are mostly coated with egg. (You might be tempted to add another egg, but don't.)
Scoop out rounded spoonfuls (about 1 tbsp) of the mixture and place it in the mini muffin pan. Bake 15 minutes. Carefully turn each tot over in the muffin tin and bake 10-15 minutes more or until tots are browned on both sides. Serve hot.
Serving Size: Makes 24 small "Tots", 6 servings of 4 each
Number of Servings: 6
Recipe submitted by SparkPeople user AHAPPYLIFE.
Cut off the leaves of the cauliflower, but use most of the inner core part. Coarsely chop the cauliflower, place in a micro-wave safe bowl, cover, and microwave on high until soft. Mine took about 9 minutes.
Let cool slightly & then drain off any water. Using a pastry cutter, chop up cauliflower into "rice pieces".
Add the sharp cheddar, coarsely grated Parmesan, almond flour, salt, Spike Seasoning (if using), and fresh-ground black pepper. Stir until ingredients are well-combined. Add the egg and stir until the ingredients are mostly coated with egg. (You might be tempted to add another egg, but don't.)
Scoop out rounded spoonfuls (about 1 tbsp) of the mixture and place it in the mini muffin pan. Bake 15 minutes. Carefully turn each tot over in the muffin tin and bake 10-15 minutes more or until tots are browned on both sides. Serve hot.
Serving Size: Makes 24 small "Tots", 6 servings of 4 each
Number of Servings: 6
Recipe submitted by SparkPeople user AHAPPYLIFE.
