• 0588adf60105d52da1d53bf536550f6b

Tater Tot Chos

Prep
Cook
Serves 2people
Ingredients
2
cups roughly chopped cauliflower
1/4
cup egg whites (about 2 large eggs worth)
1/4
cup whole-wheat panko breadcrumbs
1
tbsp grated Parmesan cheese
1/4
tsp garlic powder
1/4
tsp onion powder
1/4
tsp ground cumin
1/4
tsp salt
1/8
tsp black pepper
1/8
tsp chili powder
1/2
cup shredded reduced-fat Mexican-blend cheese
1/4
cup Salsa
2
tbsp sour cream
2
tbsp chopped scallions
Directions
1.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2.
Pulse cauliflower in a food processor until reduced to the consistency of coarse breadcrumbs.
3.
Place cauliflower crumbs in a large microwave-safe bowl; cover and microwave for 2 minutes.
4.
Uncover and stir. Recover and microwave for another 2 minutes, or until hot and soft.
5.
Transfer to a fine-mesh strainer to drain. Let cool for 10 minutes, or until cool enough to handle.
6.
Using a clean dish towel (or paper towels), firmly press out as much liquid as possible.
7.
Return cauliflower crumbs to the large bowl.
8.
Add egg whites, breadcrumbs, Parmesan cheese, and seasonings. Add 2 tbsp Mexican-blended cheese, and mix thoroughly.
9.
Firmly and evenly form mixture into 28 tots, each about 1 inch long, 1/2 inch wide, and 1/2 inch thick.
10.
Evenly lay tots on the baking sheet. Bake for 10 minutes.
11.
Carefully flip. Bake until golden brown and crispy, 10-12 minutes.
12.
Arrange tots at the center of the sheet, so that they are touching. Sprinkle with the remaining 6 tbsp Mexican-blended cheese.
13.
Bake until cheese has melted, 3 minutes.
14.
Serve topped with scallions, sour cream, and salsa.

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