By Traeger Kitchen
You don’t have to sacrifice taste when eating healthy. Let our signature wood-fired flavor elevate this baked cauliflower tots recipe.
Prep Time
Cook Time
Pellets
6
Activating this element will cause content on the page to be updated.1 Teaspoon | kosher salt |
1 Head | Cauliflower, cut into florets |
2 | eggs |
1/2 Cup | panko breadcrumbs |
3/4 Cup | cheddar cheese |
1/4 Cup | Parmesan cheese |
3 Tablespoon | chives, chopped |
1/2 Tablespoon | garlic powder |
1/2 Tablespoon | onion powder |
As Needed | canola oil |
1
Bring a large pot of salted water to a boil. Place cauliflower florets into boiling water and cook 5-7 minutes until tender.
2
Strain and place florets directly into an ice bath until cool. Strain again when cool and place florets into the bowl of a food processor and pulse until the cauliflower resembles rice. Process the florets in batches to get an even texture.
3
Place cauliflower rice on a double layer of cheesecloth and twist it up into a ball. Squeeze excess water (make sure you remove as much as possible) and transfer cauliflower rice to a large bowl.
4
Add remaining ingredients and mix to combine. If mixture seems to wet or dry adjust with an additional egg or more panko breadcrumbs until the mixture stays together.
5
Form the cauliflower mixture into desired shape and place on a sheet tray. Transfer the sheet tray to the fridge and let the tots rest for 30 minutes (this will help them keep their shape and stay together).
6
When ready to cook, set the temperature to 375℉ and preheat, lid closed for 10-15 minutes.
7
Clean the hot grill grate with a grill brush then brush the grate with canola oil. Place the tots directly on the grill grate along the edges.
8
Cook the tots for 10-15 minutes or until lightly browned. Resist the temptation to move them around too much or too early.
375 ˚F / 191 ˚C
00:10
9
For the best results, remove them one at a time as they finish. Serve with your favorite dipping sauces. Enjoy!
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