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General Discussion / Low Carb Cauliflower Tater Tots
« on: August 18, 2014, 07:35:14 PM »
They came our so fluffy and yummy. I was filled with 3 and 2 soft boiled eggs. So easy to make. (from Lauren G)
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.
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.
