Last week I got a great big head of cauliflower in my Fare4All box of fruits and veggies. "How to use this vegetable?" I wondered. "Should I just eat it raw or roast it to make spicy cauliflower nibbles like I did in February?" Then I remembered that I saw an amazing-looking recipe for broccoli tots (like tater tots, but with broccoli and cheese instead of potatoes) and wondered if I could make a cauliflower version of the broccoli tots.
Turns out that recipes abound online. Yay! So I made my own version. (Also, my version is is a bit healthier than most of what I saw online because it leaves out the shredded cheddar/mozzarella cheese and uses just some parmesan.)
Ingredients:
- cauliflower (1/3 of a head, or enough to make about 1 cup finely chopped)
- scant 1/4 cup seasoned breadcrumbs
- heaping 2 Tbsp. grated Parmesan cheese
- 1 egg, lightly beated
- salt, pepper, other seasonings (I added a smidge of garlic powder)
Directions:
- Preheat oven to 400 degrees
- Boil cauliflower for 4 to 5 minutes, until soft
- Place cauliflower in cool water until you can handle it
- Finely chop cauliflower
- Mix cauliflower and all other ingredients together
- Spray cookie sheet with non-stick spray
- Form mixture into cylinders. Be sure to press firmly so ingredients stay stuck together while baking.
- Bake for 15 minutes (bottoms should be brown and crispy).
- Turn over and bake for 10 more minutes.
- Serve with ketchup or whatever sauce you like and enjoy your brunch/lunch/dinner treat!
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