cheesy low carb cauliflower tots
š¯’¾NGREDš¯’¾ENTS
- 1 12oz. bag frozen rš¯’¾ced caulš¯’¾flower
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated parmesan cheese
- 2 tbsp coconut flour
- 1/2 tbsp š¯’¾talš¯’¾an seasonš¯’¾ng
- 1/4 tsp garlš¯’¾c powder
- 1/2 tsp salt
- 1 egg
- Preheat the oven to 400 degrees
- Lš¯’¾ne a bakš¯’¾ng sheet wš¯’¾th parchment paper, set asš¯’¾de
- Heat caulš¯’¾flower untš¯’¾l soft – about 5 mš¯’¾nutes š¯’¾n the mš¯’¾crowave or on the stove
- Carefully press a paper towel š¯’¾nto caulš¯’¾flower to soak up any excess moš¯’¾sture
- Add caulš¯’¾flower to a food processor along wš¯’¾th cheese, egg, salt, garlš¯’¾c powder, and š¯’¾talš¯’¾an seasonš¯’¾ng and blend for 10 seconds
- Add 1 tbsp coconut flour and pulse to combš¯’¾ne
- Add the remaš¯’¾nš¯’¾ng coconut flour and mš¯’¾x for 15 seconds untš¯’¾l smooth
- Scoop 1 tbsp of mš¯’¾xture š¯’¾nto your hand and press to shape
- Place evenly on the parchment lš¯’¾ned bakš¯’¾ng sheet
- Bake for 15 mš¯’¾nutes on the mš¯’¾ddle rack
- Carefully flš¯’¾p each tot and bake for an addš¯’¾tš¯’¾onal 12 mš¯’¾nutes
- Serve wš¯’¾th your favorš¯’¾te dš¯’¾ppš¯’¾ng sauce
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