The dilemma that makes fried spud lovers break out in a cold, clammy sweat?
The dilemma that makes fried spud lovers break out in a cold, clammy sweat?
“Would you like tater tots or fries with that?”
It’s a tough choice — a tater tot’s crispy, crunchy exterior vs. a french fry’s fluffy interior.
But, hey, if you’re trying to shore up your waistline after too many tots and fries, the only answer to the question is give me The Kansas City Star’s Crispy Cauliflower Bites, please!
In fact, these crispy oven-baked morsels made in a mini muffin tin are so reminiscent of tater tots you might not even miss the tater — especially if you dunk them in ketchup.
Crispy Cauliflower Bites
Makes 24 cauliflower bites.
Nonstick cooking spray
1/2 medium head cauliflower
2/3 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
1/4 cup all-purpose flour
2 large eggs
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
Preheat oven to 400 degrees. Spray mini muffin tin generously with nonstick cooking spray.
Remove leaves from cauliflower. You can use the inner core for this recipe. Coarsely chop the cauliflower and place in the work bowl of a food processor. Pulse until the cauliflower is finely chopped. Do not puree.
Place finely chopped cauliflower into a large mixing bowl. Add remaining ingredients and stir to blend well. Place a rounded tablespoon of the mixture into each mini muffin well. Pat down to form a nugget. Bake uncovered 15 minutes. Carefully turn each cauliflower bite over and continue to bake for 12-15 additional minutes or until bites are crispy brown on both sides.
Serve hot or warm for best flavor.
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