A student’s fast-paced lifestyle can call for lots of snacking. This cauliflower tater tot recipe only requires a few ingredients, and the hardest part of it is turning on the oven.
Story by Alexis Fischer
Glorified in indie-cult film Napoleon Dynamite, tater-tots are an American staple. In fact, a school lunch is incomplete without them. Tater-tots, the holy grail of finger food, are getting a veggie-induced makeover with the versatility of cauliflower. Swap beets out for tomatoes for a healthier (but still tasty!) version of ketchup to compliment.
- 2 heads of fresh cauliflower, cut into florets
- ¼ cup diced onion
- ¼ cup parmesan cheese
- 1 egg
- 1 tsp. salt
- ⅔ tsp. pepper
- ½ cup breadcrumbs
- 1 tsp. olive oil
- 1 onion, diced
- 1 large beet
- 1 cup water
- 2 tbsp. white vinegar
- 1 tbsp. brown sugar
- ½ tsp. Worcestershire sauce
- ¼ tsp. salt
- Bring a large pot of water to a boil. Add the cauliflower florets to the water with a pinch of salt and cook for 5-10 minutes.
- Drain and put in food processor. Mix cauliflower until they become small, chunky pieces.
- In a bowl, combine onion, egg, parmesan, salt and pepper. Add cauliflower and stir together.
- Mold mixture into shape of tater tots. The consistency should not be runny. If not, the tots will noy retain their shape.
- Roll molded tots into breadcrumbs to cover outside layer.
- Bake at 350°F on a baking sheet for 20 minutes.
- Flip over and bake for another 15 minutes. Depending on the desired level of crispiness, they may require longer baking.
- Grate beet into small strips.
- In a pot, cook onions in olive oil until brown. Add beets and water.
- Continue stirring ingredients until the beets are soft, typically around 15 minutes.
- Add salt, vinegar, sugar and Worcestershire sauce. Stir until ingredients are well incorporated.
- Pour mixture into blender and blend until the mixture has the consistency of ketchup.
- Pour mixture into smaller container and keep refrigerated.
- Dip away!