Cauliflower & Cheese Tots – Crispy, Cheesy, and Easy to Love
These little bites bring all the comfort of classic tater tots with a lighter twist. They’re golden, cheesy, and crispy on the outside, with a soft, savory center that hits the spot. Whether you’re feeding kids, entertaining friends, or craving a smarter snack, these tots deliver.
They’re simple to prep, bake up beautifully, and freeze well for quick weeknight wins. Serve them with your favorite dipping sauce and watch them disappear.
Ingredients
Method
- Prep the oven and pan: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly oil or spray it. A hot oven and a slick surface help the tots crisp up.
- Cook the cauliflower: Steam or boil the florets until very tender, about 8–10 minutes. Drain well.
- Remove excess moisture: Transfer the hot cauliflower to a clean kitchen towel. Let it cool a minute, then wrap and squeeze out as much water as you can. This step is key for crisp, sturdy tots.
- Chop the cauliflower: Finely chop by hand or pulse in a food processor until it resembles coarse rice. Avoid pureeing; you want small bits for texture.
- Mix the filling: In a large bowl, combine chopped cauliflower, cheddar, Parmesan, eggs, breadcrumbs, green onion, garlic, onion powder, smoked paprika, salt, and pepper. Stir until the mixture holds together when pressed. If it feels wet, add 1–2 tablespoons more breadcrumbs.
- Shape the tots: Scoop about 1 tablespoon of the mixture and form small cylinders or nugget shapes. Pack them tightly so they keep their form on the pan.
- Arrange and oil: Place tots on the prepared sheet, leaving space between each. Lightly brush or spray the tops with oil for even browning.
- Bake and flip: Bake for 12–15 minutes, flip carefully, then bake another 10–12 minutes until the tots are deep golden and crisp on the edges.
- Season and serve: Sprinkle with a pinch of salt while hot. Serve with your favorite sauces.
What Makes This Special
These tots keep the spirit of classic comfort food while leaning into vegetables in a way that feels natural. The cauliflower is steamed, chopped, and mixed with cheese, herbs, and a few pantry staples, then shaped and baked until crisp.
No deep-frying, no complicated steps, just honest ingredients that taste great together. They’re perfect as a snack, side, or party nibble, and they hold up well for lunch boxes, too.
Ingredients
- 1 medium head of cauliflower (about 1.5 to 2 pounds), cut into florets
- 1 cup shredded sharp cheddar cheese (or a mix of cheddar and mozzarella)
- 1/3 cup grated Parmesan cheese
- 2 large eggs, lightly beaten
- 1/2 cup breadcrumbs (panko for extra crunch, or regular)
- 1/4 cup finely chopped green onion or chives
- 1 small garlic clove, minced (or 1/2 teaspoon garlic powder)
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional, for depth)
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- Olive oil or cooking spray for the baking sheet
- Optional for serving: ketchup, ranch, sriracha mayo, honey mustard
Instructions
- Prep the oven and pan: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly oil or spray it.
A hot oven and a slick surface help the tots crisp up.
- Cook the cauliflower: Steam or boil the florets until very tender, about 8–10 minutes. Drain well.
- Remove excess moisture: Transfer the hot cauliflower to a clean kitchen towel. Let it cool a minute, then wrap and squeeze out as much water as you can. This step is key for crisp, sturdy tots.
- Chop the cauliflower: Finely chop by hand or pulse in a food processor until it resembles coarse rice.
Avoid pureeing; you want small bits for texture.
- Mix the filling: In a large bowl, combine chopped cauliflower, cheddar, Parmesan, eggs, breadcrumbs, green onion, garlic, onion powder, smoked paprika, salt, and pepper. Stir until the mixture holds together when pressed. If it feels wet, add 1–2 tablespoons more breadcrumbs.
- Shape the tots: Scoop about 1 tablespoon of the mixture and form small cylinders or nugget shapes.
Pack them tightly so they keep their form on the pan.
- Arrange and oil: Place tots on the prepared sheet, leaving space between each. Lightly brush or spray the tops with oil for even browning.
- Bake and flip: Bake for 12–15 minutes, flip carefully, then bake another 10–12 minutes until the tots are deep golden and crisp on the edges.
- Season and serve: Sprinkle with a pinch of salt while hot. Serve with your favorite sauces.
Keeping It Fresh
Leftovers store well and reheat nicely, which makes these a smart prep-ahead option.
Let the tots cool completely, then refrigerate in an airtight container for up to 4 days. For longer storage, freeze them on a tray until solid, then transfer to a freezer bag for up to 2 months. Reheat in a 400°F (200°C) oven or air fryer until hot and crisp—about 8–10 minutes from the fridge, 12–15 minutes from frozen.
Skip the microwave if you want to preserve crunch.
Health Benefits
Cauliflower brings fiber, vitamin C, and supportive phytonutrients in a low-starch package. It offers a lighter alternative to potato-based tots while still feeling hearty. The cheese adds protein and calcium, which helps make these satisfying as a snack or side.
Baking instead of frying keeps the oil in check without losing that craveable texture. With simple ingredients and no additives, you know exactly what you’re eating.
What Not to Do
- Don’t skip drying the cauliflower. Excess water makes mushy tots that won’t brown well.
- Don’t overprocess. A puree will turn the mixture pasty. Aim for small, even bits.
- Don’t crowd the pan. Tots need space for air to circulate and edges to crisp.
- Don’t forget to season. Cauliflower is mild; salt and spices make it sing.
- Don’t rely on the microwave for reheating. It softens the exterior instead of crisping it.
Variations You Can Try
- Herb & lemon: Add 1 teaspoon lemon zest and a handful of chopped parsley.
Bright and fresh.
- Spicy cheddar-jalapeño: Fold in 1 finely chopped jalapeño and a pinch of cayenne. Great with a cooling ranch dip.
- Bacon & chive: Mix in 2–3 strips of cooked, crumbled bacon and extra chives for a loaded-baked-potato vibe.
- Gluten-free: Use almond flour or gluten-free breadcrumbs. Add an extra tablespoon if the mix feels soft.
- Dairy-light: Swap part of the cheddar for nutritional yeast and use a dairy-free cheese you like.
Check salt since some dairy-free cheeses are mild.
- Air fryer version: Cook at 390°F (200°C) for 10–12 minutes, shaking or flipping halfway, until golden and crisp.
- Cheese pull moment: Tuck a tiny cube of mozzarella into each tot before shaping. Seal well so it doesn’t ooze out.
FAQ
Can I use frozen riced cauliflower?
Yes. Cook it according to package instructions, then cool and squeeze out as much moisture as possible.
Measure about 3 packed cups after cooking and draining.
Do I have to use both cheddar and Parmesan?
No. Cheddar alone works fine. Parmesan adds extra savory depth and helps crisp the edges, but you can omit it or replace it with more cheddar.
Why are my tots falling apart?
The mixture may be too wet or under-bound.
Add more breadcrumbs a tablespoon at a time, or chill the mixture for 15–20 minutes before shaping. Pack each tot firmly when you form it.
How do I make them extra crispy?
Use panko, squeeze the cauliflower well, brush the tops with a thin film of oil, and bake on a preheated, lightly oiled sheet. An extra 2–3 minutes at the end can boost browning.
What sauces go well with these?
Ketchup, chipotle mayo, ranch, spicy honey mustard, or a yogurt-herb dip all pair nicely.
A squeeze of lemon over the hot tots is also great.
Can I make them ahead?
Absolutely. Shape the tots and refrigerate for up to 24 hours before baking, or freeze them unbaked. Bake straight from frozen, adding a few extra minutes.
In Conclusion
Cauliflower & Cheese Tots prove you don’t have to choose between comfort and smarter eating.
They’re crisp, cheesy, and easy to make with ingredients you probably have on hand. Serve them as a snack, a side, or the star of a casual spread, and expect clean plates. Keep a batch in the freezer and you’ll always have something warm and satisfying ready to go.
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