Tater tots, but make them healthy. Perfect for our tiny humans because these tots offer lots of veggies, protein, and fat. Make a double batch and freeze them for easy snacks!
Tips:
- The batter is a bit sticky, so do your best to form them but don’t be panicked if you find its sticking to your hands, but if you can add extra flour by the tbsp if needed. You can also use a cookie scoop.
- You can use frozen riced cauliflower, make sure you pan fry and don’t microwave (removes moisture when pan fried)
- Feel free to add in extra spices
- I served them with a apple & kale puree to dip in
Ingredients:
- 1 cup riced cauliflower
- 1 cup shredded veggies of choice (I used broccoli and carrots)
- 1/4 cup finely chopped onion
- 1 egg
- 1/2 cup shredded cheese
- 1 tbsp coconut oil
- 1/2 tsp garlic powder
- 1/2 cup flour
Directions:
- Preheat oven to 400°F
- Melt coconut oil in pan over medium heat, add onions and fry until fragrant (1-2 minutes)
- Add riced cauliflower to pan and lightly fry for 1-2 minutes
- Allow cauliflower to cool, combine all ingredients into a large bowl and stir to combine
- Form small tots with hands or cookie scoop (add extra flour here if needed)
- Place on non stick pan, or line with parchment paper. Bake for 20-25 minutes
- Allow to cool, serve warm. Serve with fruit/vegetable puree for dip
