Recipe By voochkoo
Published Jun 8th
Prep 20m Cook 24m Additional - Ready In 44m
Servings 30 tots Calories 116.9

Tater tots without the taters. Can alter the ingredients: Cheddar and green onion, Mexican cheese blend and chili powder, or bacon and white Cheddar. Let your imagination run wild.

Recipe Ingredients

  • 1 large head cauliflower, broken into florets
  • ½ cup bread crumbs
  • ½ cup shredded Parmesan cheese
  • 1 egg
  • 1 egg white
  • 1 tablespoon minced onion
  • 1 tablespoon parsley flakes
  • salt and ground black pepper to taste
  • canola oil cooking spray

Cooking Directions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 3 minutes. Drain and cool until easily handled.
  3. 3 Chop cauliflower finely until it is the size of rice grains.
  4. 4 Measure out 2 cups cauliflower "rice" into a large bowl. Add bread crumbs, Parmesan cheese, egg, egg white, parsley flakes, minced onion, salt, and black pepper. Form into 30 small logs. Arrange on the lined baking sheet; spray with cooking spray.
  5. 5 Bake in the preheated oven until lightly browned on the bottom, 8 to 9 minutes. Remove from oven, flip, and spray with cooking spray. Continue baking until lightly browned on the other side, 8 to 9 minutes more.

Nutrition Facts

  • Calories 116.9
  • Carbohydrate 14.9 g
  • Cholesterol 36.9 mg
  • Fat 3.4 g
  • Fiber 4 g
  • Protein 8.3 g
  • Saturated Fat 1.5 g
  • Sodium 257.7 mg
  • Sugar 4.3 g

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Chef's Notes

You can freeze the tots on a baking sheet until firm, transfer to a plastic bag, and store until ready to bake.


  1. These are great! I used my food processor to make the cauliflower "rice". It worked like a charm. I also followed the advice of some of the reviews to add more flavor, using a garlic/herb spice, bacon bits and shredded cheddar cheese. I also made an aoli for dipping. Fantastic!!!
  2. I didn't have bread crumbs so I used small oatmeal flakes and it worked great ! ;-) I added cheddar and green onion as well. You can use herbs or spices to give it more depth and make it your own, overall 2 thumbs up !
  3. I followed the recipe and we loved them! I am so excited as I'm trying really hard to find healthier choices instead of potatoes and rice. One note: I made the mistake of using dried onion flakes instead of real onion so my miss was dry and I really had to work to get things - Read more ...
  4. I added garlic cause that's how I roll. They were delicious and I will definitely make them again. I also cheated a little and started with frozen, riced cauliflower. I didn't spray them with cooking spray cause yuck, that's just too chemically induced. I brushed them lightly with olive oil instead
  5. These were so easy and tasty! This was the recipe that had the fewest ingredients that came up when I googled cauliflower tots. My Panko crumbs had Parmesan cheese and Italian herbs, so I omitted the parsley. My egg cauliflower blend seemed a little "wet" so I added just a little extra panko crumbs. Taking - Read more ...
  6. Easy to make; took a little more time than I expected. Next time I'll steam the cauliflower the night before to save time! I used a large head of cauliflower and the yield was suffice for my family and leftovers for work the next day. Delicious! I made this gluten-free and it was tasty and - Read more ...
  7. Small head of cauliflower yielded 3 cups so 2 whole eggs were whisked together with basil oregano and seasoned salt and the rest of recipe. Plus 1/4 C more of bread crumbs were added. The baking time increased to 12-15 minutes per side because they were a little bigger. They have the smooth texture of - Read more ...
  8. Terrible awful I will not make again
  9. Made as written down to the cooking time and these turned out perfect. Excellent recipe! I can't wait to try them again using Mexican flavors. Thanks for sharing!