I shared the recipe for this post the other day on my IG feed and wasn’t planning on sharing it here on the blog, but I honestly loved them so much that I didn’t want the recipe to eventually get lost - I wanted to have it up here so everyone could see or always come back to.
Truthfully I am not the biggest cauliflower fan and whenever I roast it in the oven it comes out really soggy. Cauliflower pizza makes me feel way too bloated and I think because it is just too much fiber at once; so I typically stay away. BUT, the other day I bought a head of cauliflower at the store planning on doing something with it; just not really sure.
I was browsing a few recipes online and I saw so many making them into these little tots which reminded me of my broccoli tater tots I shared a while back. So, I modified the recipe I had with those and this was the result! Super crispy, slightly ‘cheesy’ cauliflower bites that took about 30 minutes to make and have less than 5 ingredients! Very simple!! They are completely dairy free, gluten free, and nut free too!
When I made them the other day I dipped them in pasta sauce, but they are perfect as is alone (not dry at all) and then the next morning for breakfast I finished the leftovers with a few eggs.
For this recipe, I turned the head of cauliflower into rice, but you can buy cauliflower rice already done to save extra time. To make the “rice” you first need to cut the cauliflower into florets, steam them in boiling water for about 4-5 minutes (until tender), then pulse in your food processor until “rice” forms. It is pretty simple and actually cheaper to do it this way, but honestly either way works just as well!
After you have made the rice, you add all the ingredients into your bowl, scoop about 1/4 cup into a prepared muffin tin and bake in the oven for about 25 minutes! One thing you do need to do is allow them to completely cool before removing from the muffin tin. A few of mine stuck to the bottom because I tried to remove them immediately.
For the “cheese” taste I used nutritional yeast but you can also use shredded cheese if you do not have a problem with dairy. Use the same amount! Also, feel free to add any spices that you like and regular breadcrumbs instead of panko!
Hope you enjoy.
Prep time: 10 minutes
Cook time: 20-25 minutes
Total time: 30-35 minutes
1 medium sized head of cauliflower, chopped into florets
1 cup nutritional yeast
1/2 cup panko crumbs
sea salt to preference
pepper to preference
dash of cayenne pepper
First, make the cauliflower rice. Over a large pot, bring water to a boil and add the chopped cauliflower florets into the pot. Steam for 4-5 minutes or until tender. Drain when complete. Add to your food processor and pulse until the cauliflower resembles rice.
Add the cauliflower rice to a large mixing bowl with the rest of the ingredients and combine with a spoon or your hands! It should be somewhat wet, but come together.
Using 1/4 cup size measuring cup, scoop out and add to a muffin tin that has been sprayed with oil.
Bake in the oven at 400 degrees for about 20-25 minutes. The tops/edges will be crispy and the middle is tender.
Allow to completely cool before removing from the tin. Once they are completely cool store in an airtight container for up to 4-5 days in the fridge.