Low-Carb vegetarian cauliflower tots
You will love these low-carb vegetarian cauliflower tots. They are healthier as the recipe involves baking, instead of the traditional frying.
Servings 6
Calories 157kcal
Equipment
- Baking sheet or pan
Ingredients
- 700 g cauliflower (approx. 1.5 pounds)
- 4 cheddar cheese slices
- 30 g mozzarella cheese (about 2 Tablespoons)
- 1 medium-sized egg
- ½ teaspoon cumin seeds
- ½ teaspoon dill
- ½ teaspoon curry powder
- ½ teaspoon paprika powder sweet
- 70 g coconut flour (approx. 5 Tablespoons)
- ½ teaspoon black pepper
- ½ teaspoon lemon pepper
- ½ teaspoon salt or more, to taste
- 70 g carrots (approx. 5 Tablespoons)
- 4 tablespoon psyllium husks
Instructions
- Pre-heat the oven to 180 degrees C.
- Steam the cauliflower for 10 minutes. Make sure to keep the pot covered during the process. Meanwhile, peel and chop the carrots into small cubes and separately beat the egg in a bowl.
- Drain off excess water from the boiled cauliflower and let cool. Once cooled add the cauliflower to a food mixer or blender.
- Now add the chopped carrots, egg and the rest of the ingredients to the mixer and blend on medium to combine.
- Line the baking tray with parchment paper. Spoon about a tablespoon of the cauliflower mixture into small balls, then roll the balls into tater-tots shape with the palms of your hands. Feel free to add a tablespoon or two more of coconut floor, if too sticky then lay the tots on the baking tray.
- Bake for 30 minutes, or until the tots attain a golden colour and are baked through in the middle.
- Serve with your favourite dip.
Notes
- They can also be eaten as a side with some gravy.
- Feel free to add a tablespoon or two more of coconut floor, if the cauliflower tots feel too sticky before baking.
Nutrition
Calories: 157kcal | Carbohydrates: 13.8g | Protein: 9.6g | Fat: 8.2g | Saturated Fat: 3.7g | Polyunsaturated Fat: 0.1g | Cholesterol: 85mg | Sodium: 392.1mg | Fiber: 7.6g