Veggie tots

Ok guys!! I’m a big tater tots and fries fan, biiiig fan, however I´ve cut down on those delicious goods for only special occasion. so when I want something awesome, I´ve discovered these recipes for veggie tots, I love these bloggers they are culinary geniuses and they have helped me change my diet so easily.

Cauliflower Tots

These kid-friendly cauliflower tots are so good, they won't realize they are eating cauliflower.

So if you get tired of the everyday brown rice side dish, or you want a healthy watch-the-fight-snack like me these are a great option.

This year, on one of my foodies adventures I visited several Korean food places that have become a big deal here in Tj. And they have these zucchini tots that are the bomb, obviously I wanted to make some for home, that when I stumbled into these recipes from my favorite food bloggers, they have healthy veggie rich recipes and always keep it fresh (literally).

Cauliflower Tots
Servings: 4 • Size: 8 tots • Old Points: 3 pts • Points+: 4 pts
Calories: 148 • Fat: 5 g • Protein: 10 g • Carb: 16 g • Fiber: 3 g • Sugar: 2 g
Sodium: 397 mg (without salt) • Cholesterol: 47 mg


  • 2 cups cooked cauliflower florets, finely chopped *see note
  • 1 large egg
  • 1 large egg white
  • 1/2 cup onion, minced
  • 3 tbsp minced fresh parsley
  • 1/2 cup reduced fat sharp cheddar cheese, grated
  • 1/2 cup seasoned breadcrumbs
  • salt and pepper to taste
  • cooking spray


*to cook the cauliflower florets, steam a little over 2 cups raw cauliflower florets in a little water covered for for 4 to 5 minutes or until tender but not mushy, then drain well and dry on paper towel, then using a knife finely chop and set 2 cups aside.

Preheat oven to 400°F.  Spray a nonstick cookie sheet with cooking spray.

In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.

Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16-18 minutes, turning halfway through cooking until golden.

Makes about 32 – 34 tots

So here’s a plan B guys, it’s another recipe from another one of my favorite bloggers, I´ll be making some of these today and hopefully they´ll turn out right… I´ll let you know on my next post.

Baked Cauli-Tots | | #sidedish #vegetarian #cauliflower #tatertots

I liked this recipe too because of the cheese addition, my hubby is not a big cauliflower fan so I´m hoping the cheese part will distract him a little jajajaaj…

Baked Cauli-Tots | | #sidedish #vegetarian #cauliflower #tatertots

Anyways, you can also try this with broccoli, shredded zucchini, shredded carrots (cooked or frozen) and still you will get your daily veggie amount and it will be a lot more slimming than fries or wings. And with a little greek yogurt dipping sauce this can even be a great UFC night appetizer.

Baked Cauli-Tots | | #sidedish #vegetarian #cauliflower #tatertots

Baked Cauli-Tots
Cheesy, crispy, so amazingly good that they’ll easily replace those other tots as your family’s favorite side dish.
Author: Brianne @ Cupcakes & Kale Chips
Recipe type: Side Dish, Veggie
Serves: Makes 24 tots


  • 3 c (about half of a head) shredded cauliflower (see Note)
  • 4 oz. (about 1 c) shredded sharp cheddar cheese (I used Cabot 50% Light Sharp Cheddar)
  • 1 egg
  • ¼ c cornmeal
  • 1 t kosher salt
  • a few grinds black pepper
  • ½ t ground mustard
  1. Preheat your oven to 400°F. Spray a mini muffin tin with oil or coking spray.
  2. Place the shredded cauliflower in a kitchen towel and squeeze out the excess moisture.
  3. Combine all of the ingredients in a large bowl, and mix together thoroughly. I like to use a fork.
  4. Using a spoon or scoop, divide the mixture between the muffin cups and press down firmly into the cups.
  5. Bake at 400°F for 15-20 minutes, or until golden brown.


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