Baked Cauli-Tots

• Vegetarian
• Gluten free

• Produce

  • 3 cup Cauliflower

• Refrigerated

  • 1 Egg

• Condiments

  • 1/2 tsp Mustard, ground

• Baking & Spices

  • 3 grinds Black pepper
  • 1/4 cup Cornmeal
  • 1 tsp Kosher salt

• Dairy

  • 4 oz Cheddar cheese, sharp

Found on cupcakesandkalechips.com

Description

Ingredients

• 3 cups (about half of a head) shredded cauliflower (see Note)
• 4 oz. (about 1 cup) shredded sharp cheddar cheese
• 1 egg
• 1/4 cup cornmeal (bread crumbs or ground oats also work)
• 1 teaspoon kosher salt
• a few grinds black pepper
• 1/2 teaspoon ground mustard

Directions

• Preheat your oven to 400°F. Spray a mini muffin tin with oil or coking spray. Place the shredded cauliflower in a kitchen towel and squeeze out the excess moisture. Combine all of the ingredients in a large bowl, and mix together thoroughly. I like to use a fork. Using a spoon or scoop, divide the mixture between the muffin cups and press down firmly into the cups. Bake at 400°F for 20-25 minutes, or until golden brown. Allow to cool slightly before running a knife around the edge to pop the tots out of the muffin tin.
• Preheat your oven to 400°F. Spray a mini muffin tin with oil or coking spray.
• Place the shredded cauliflower in a kitchen towel and squeeze out the excess moisture.
• Combine all of the ingredients in a large bowl, and mix together thoroughly. I like to use a fork.
• Using a spoon or scoop, divide the mixture between the muffin cups and press down firmly into the cups.
• Bake at 400°F for 20-25 minutes, or until golden brown.
• Allow to cool slightly before running a knife around the edge to pop the tots out of the muffin tin.