Cauli-Carrot Tots
Turn your tots into a secret vegetable weapon!
Ingredients
- 1 head cauliflower cut into florets (roughly 4 ½ cups)
- 3 - 4 large carrots
- 1 medium white or yellow onion
- ½ tsp salt
- 2 tsp peeled, chopped garlic
- ⅛ tsp ground pepper
- ¼ tsp paprika
- ¼ tsp dried thyme
- 2 eggs
- ¼ cup ground flax seeds (flaxseed meal)
- 1 -2 tbsp cooking oil
Instructions
- Set oven to 400°.
- Steam cauliflower florets until tender (able to stick fork in smoothly). This can be done either on the stove using a cooktop steamer over boiling water or in the microwave. (To microwave, fill a microwave safe dish with the cauliflower florets and add ¼ cup water. Cover loosely with a paper towel or a lid and microwave for 3 minutes. You may need to do this in batches.)
- Once cooked, add the cauliflower florets to either a food processor or a blender and process until chopped into fine pieces – it should appear the size of rice. You may need to do this in batches. Be careful – cauliflower will be hot.
- Add the “riced” cauliflower to a clean kitchen or tea towel. Gather the ends of the towel and wring out as much water as possible from the cauliflower. This will help make the end product crispy.
- Once wrung out, add the cauliflower to a large bowl and set aside.
- Heat a medium sized saucepan on medium heat.
- Dice carrots and onion and add these to the saucepan with 2-3 teaspoons of cooking oil. Cook until onions are translucent.
- To the carrots and onion, add salt, garlic, pepper, paprika and thyme and cook for another 5 minutes.
- Pull the carrots and onion mixture off the heat and add it to the blender or food processor and process to a similar size as the riced cauliflower.
- Add the carrot and onion mixture to the cauliflower. Crack 2 eggs into the bowl and add the ground flaxseeds. Mix well until ingredients are combined.
- Line a baking sheet with parchment paper.
- Form tots using roughly 1-1 ½ tablespoons of the mixture. Tots can bake close together since they should not rise or expand.
- Cook for 30 minutes on top shelf to get crispy.
- Storage: store in fridge for up to 5 days, freezer for up to 2 months. Reheat: best reheated in the oven or toaster oven.
Nutrition
Serving: 1totCalories: 8kcalCarbohydrates: 1g
