Cauliflower Tots
A great finger food for kids. Packed with four different vegetables.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Side Dish, Snack
Cuisine: Western
Servings: 33 tots
Calories: 30kcal
- 550g (1 small head) Cauliflower ,cut into cauliflower florets
- 220g (2 small) Carrots ,chopped roughly into 1½-2cm (½-1inch) pieces
- ½ Red Bell Pepper (capsicum) ,finely chopped
- 2 Spring onions (salad / green onion) ,finely chopped
- 2 tablespoon Flat Leaf parsley ,finely chopped
- 75g / ¾ Cup Cheddar Cheese ,grated
- 20g / ¼ Cup Parmesan Cheese
- 2 Eggs ,beaten
- 60g / 1 Cup Panko Breadcrumbs
Preheat oven to 190c / 375f. Line a baking tray with baking/parchment paper.
Steam carrots for 3 minutes. Add the cauliflower and steam for a further 5-9 minutes. (Until fork tender)
Drain and rinse the cauliflower and carrots with cold water. Pat dry and add to a food processor. Pulse until uniformly chopped (you don't want to over pulse) Add the pepper and spring onion and pulse until combined.
Add the cauliflower mixture to a large mixing bowl and add the remaining ingredients. Lightly stir until combined.
Spoon 1 tablespoon of the mixture into your hand and roll into a tot shape. Repeat until all the mixture is used up. (It should make around 33 tots).
Place on the prepared baking tray and spray with oil (optional), bake for 20 - 25 mins.
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator. Results are for 1 tot when the mixture makes 33.
Calories: 30kcal | Carbohydrates: 3g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 51mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1240IU | Vitamin C: 11mg | Calcium: 35mg | Iron: 1mg