Fat To Skinny
General Category => General Discussion => Topic started by: Alex Cruz on August 18, 2014, 07:35:14 PM
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They came our so fluffy and yummy. I was filled with 3 and 2 soft boiled eggs. So easy to make. (from Lauren G)
(http://empowered1.empoweredsustena.netdna-cdn.com/wp-content/uploads/2014/03/cauliflower-tater-tots-and-dip.jpg)
Ingredients
Cauliflower Tater Tots
1/2 head large cauliflower
1 Tbs. coconut oil/butter/ghee
2 eggs
4 tsp. coconut flour (stir the flour with a fork, then measure) (get coconut flour here)
3/4 tsp. unrefined salt
1/2 tsp. Herbes de Provence, crushed (optional)
2 tablespoons (about) coconut oil/ghee/lard for cooking the tots
Lime Avocado Sauce, for dipping
1 avocado
Juice of 1 lime
Salt, to taste
Recommended tools
Mini ice cream scoop, find it here or at a cooking store
Instructions
Piece the cauliflower into florets, then place the florets into a food processor. Pulse for about 10 seconds, until it resembles fine grains of rice.
In a large skillet, heat the 1 Tbs. of oil over medium heat. Add the crumbled cauliflower, stir to coat, then cover and cook for 2-3 minutes. Remove the cover and cook for another 2-3 minutes, until softened. Turn off the heat and let cool until no longer hot.
Optionally, transfer the cauliflower to a bowl, but I prefer to save the time and I mix up the batter right in the skillet. Add the coconut flour, eggs, salt, and optional Herbes de Provence to the cauliflower mixture and stir until well combined.
Heat another skillet over medium heat and add a spoonful of cooking fat to coat the bottom.
To make the tater tots, I highly recommend using a mini ice cream scoop, which is also called a "cookie dough scoop" and you can find it here. This is an easy way to get uniformly-sized, ideal-height tater tots. Using the scoop or just a spoon, drop the batter onto the hot skillet. If using a spoon, use 1/2 Tbs. of batter per tot and make it about 1/2 inch thick.
Cook until golden brown and crispy, about 2 minutes, then flip and cook until the other side is golden. (To flip the small tots easily, I push the tot to the side of the skillet and use the side of the skillet to tip the tot onto the other side.)
Add more fat to the pan and repeat with remaining batter.
Enjoy while warm with optional Lime Avocado Sauce. To make the avocado sauce, blend the ingredients in a food processor until creamy.
Tots are best within an hour or preparing. Store leftover tots in an airtight container in the fridge and warm briefly in a skillet or in the oven before serving.
Notes
Feel free to double the recipe, but you'll need a large skillet to cook the whole cauliflower in one batch. If necessary, you can cook the cauliflower in batches if it doesn't fit into your skillet.
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Nice to hear from you again, Alex! :) :) :)
They do look good... Thanks for sharing!
I wonder if almond flour would absorb the moisture as well as coconut flour?
How have you been doing?
Tony
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Just downloaded this recipe. Looks so good I can't wait to make it. Especially the lime/avacado dip.
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How did I miss this?? :D
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They are sooooo good. I did it with zucchini too. Yummy.
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Oh my gosh, zucinni, too? I bought the cauliflour but am waiting for the weekend to make. I saw Shawn's video on a tip on how to put in blender with water then strain and put in mason jar in fridge. What a wonderful idea. I can't wait to make.
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So ereino??
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I made them and they are delish. Just had four for lunch (had four for breakfast). Now, to be quite honest, they give me gas................................Sorry all!!!! But, since I am off the sugar, I have noticed that (sensitive eyes don't want to read on further lol).....Gas doesn't smell! Crazy...since off the sugar I don't have gas at all now except when I eat cabbage or cauliflower.
It took quite a long time to make the tots, as I bought one of those really big cauliflowers at a produce stand. But it is 'very' worth it.
Thanks Alex.
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Ohhhhhh, and the avacado/lime combo is to die for.
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YW..they are yummy am very filling.