These crispy cauliflower tater tots are addicting and fun to eat as a snack or a dinner side dish. They’re gluten-free and keto-friendly!
I have a confession to make, I don’t like ketchup. As I created this recipe and photographed the tater tots I couldn’t let any of them go to waste. I was immediately addicted to these cheesy cauliflower tater tots! They’re so good I kept gobbling them up so fast every time I tested the recipe.
As someone who doesn’t like ketchup, I couldn’t throw out the ones I already dipped in ketchup. So I became brave and ate it. I know, I’m in my thirties and I just ate ketchup willingly for the first time in my life.
The first bite with ketchup all I could taste was the vinegar taste of ketchup that I don’t like. The second bite, I finally started to like the taste better. And then the third bite, I felt converted and no longer hated ketchup.
Cauliflower Tater Tots Tools
For this recipe you will need:
- 1 medium to a large mixing bowl
- 1 large knife
- Measuring spoons & cups
- Cheesecloth or towel
- Large non-stick frying pan or cast-iron skillet
Cauliflower Tater Tots Ingredients
One of the things I love most about this recipe is that all the ingredients are easy to find at basically any store. You’ll need:
- 2 cups riced cauliflower, (about two large florets)
- Dash of salt
- ¼ cup shredded cheese (mozzarella, shredded parmesan, I used Oaxaca cheese)
- ½ large egg stirred
- ¼ teaspoon ground paprika
- 1-2 tablespoons coconut oil (you can also make coconut oil at home) or frying oil
Looking for more cauliflower recipes? Try my cauliflower tortillas, cauliflower fritters, cauliflower hummus or cauliflower buffalo bites!
PrintCauliflower Tater Tots
These crispy cauliflower tater tots are addicting and fun to eat as a snack or a dinner side dish.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 26 minutes
- Yield: 20 tater tots 1x
- Category: Snack
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups riced cauliflower, (about two large florets)
- Dash of salt
- 1/4 cup shredded cheese (mozzarella, shredded parmesan, I used Oaxaca cheese)
- 1/2 large egg stirred
- 1/4 teaspoon ground paprika
- 1–2 tablespoons coconut oil or frying oil
Instructions
- In a large skillet heat up coconut oil or preferred fat over medium heat. Add the cauliflower rice and saute for 5 minutes, or until the texture is soft. While it is cooking, season with salt.
- Allow the cauliflower rice to cool a little bit. Place the cauliflower rice in a cheesecloth or towel and gently squeeze out as much liquid as possible.
- In a bowl, mix together the cauliflower rice, egg, cheese and paprika.
- Try your best to form the shape of a tater tot; a small rectangle about 1-inch long and ½-inch wide. It’s ok if it doesn’t perfectly hold together. It will firm up once it is cooked.
- In a large skillet, heat up coconut oil or preferred fat over medium-low heat, place the tater tots evenly in the skillet. Brown on each side for 2-3 minutes.
- Consume the tater tots immediately or store in an airtight container in your refrigerator for up to 4 days.
Nutrition Facts
- Serving Size: 5 tater tots
- Calories: 101 calories
- Fat: 8.8g
- Carbohydrates: 2.2g
- Fiber: 1g
- Protein: 2.2g
FAQ
How can I make this recipe egg-free?
I didn’t test an egg-free version but I feel you could skip the egg and the cheese would hold the cauliflower together once it is heated in the frying pan.
How can I make these cauliflower tater tots dairy-free?
You cannot make this recipe dairy-free. The cheese holds the cauliflower together.
Can I bake these instead of pan-frying them?
I did not test baking them but you can probably bake them at 400 degrees F. on a baking sheet lined with parchment paper or a muffin tin that has been oiled. Bake for 8 minutes and then flip and bake for another 8 minutes or until golden brown.
How do I make cauliflower rice?
Use a cheese grater, knife or a food processor fitted with a grating attachment, grate or finely chop the cauliflower to resemble rice.
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Judy
Love this idea! Do these freeze well?
Thanks,
Judy
Lindaja
I don’t know if this is available outside the EU but the Heinz Balsamic vinegar sun dried tomato from their gourmet Ketchup flavors released last year is absolute gold!
There’s a copycat version of it on Pinterest.
Linda
Very tasty. I used manchego, sheep cheese, excellent! And my paleo no matter ketchup which I think tastes better then regular catsup. It’s made from beets, sweet potatoes and carrots! So good!
Cest Moi
Hi Linda! Your catsup sounds marvelous! ?? Can you share the recipe with us, please??? ?☺️
And, CM, I’ll definitely try this cauliflower tot recipe!??
jlyn
Your ketchup sounds delightful, but unfortunately I cannot eat it…beets, sweet potatoes and carrots are all high in oxalates.
Karen Ethier
I’m wondering if you have tried deep frying these in coconut oil. I would think they would hold up well enough. I may try that when I make these. Thank you for this recipe. Yum!!