Chocolate Almond Flour Cake with Peanut Butter Frosting {We’re Back!}
Low Carb Peanut Butter Cookies
Homemade Healthy Girl Scout Trefoils (Vegan/Low Carb/Paleo)
Blueberry Stuffed Low Carb “Cocomeal”So this may be the greatest thing ever.
I’ve actually had a few greatest things ever happen to me lately.
a) Magimix by Robot-Coupe sent me a food processor that, in some sort of utopian food processor-run society, would most definitely become food processor overlord. I cannot describe my fangirl fit upon receiving it.
Mainly because I have some pride to retain.
b) I realized I’m surrounded by some of the most fantabulous people in the entire universe (that’s you guys!). I’m even including friendly ET people. That’s just how fantabulous you are.
My mother, Kathy, who is without question the most important person in my life, was diagnosed with stage 4 breast cancer about a week ago. Your prayers and positivity mean the world to us this difficult time. Thank you thank you thank you.
As for the future of this blog (drumroll please), I DO intend on keeping it going. I couldn’t imagine giving up something that brings me so much joy. YOU bring me so much joy. Understandably, I may be a bit slow in responding to comments and email, but Foodie Fiasco, much like my mother, will live for a very long time.
c) I made healthy tater tots.
You know what you do to make a food nerd feel better? You give her a chrome plated food processor with an engine that puts motor boats to shame.
That’s what.
It probably goes without saying, but I am just tickled with my new food processor. Just so you know, I’m not being paid to say any of this. And I don’t just love it because it’s shiny. Although I’ll admit, I do have a thing for shiny objects.
Stay tuned my friends! I see a giveaway in your future.
As for these cauliflower tater tots, I love them. A lot. They don’t taste just like the traditional fried greasy pockets of tater tot greasy friedness, but I think they’re actually better in their own right.
A more subtle crispiness on the outside leads to a burst of cheesy goodness on the inside with a lovely light but not too light texture. Using salt and pepper to your taste is key. I used a few grinds of fresh black pepper and about 1/4 teaspoon sea salt. Feel free to play around with some more spices too!
First you’ll start by cooking your cauliflower. If you are a firm believer that the use of a microwave will irrevocably harm the core of your being or make you turn green or grow a second head or something, then you can totally kick it old school and just boil the cauliflower until soft.
Now I don’t do that because, well, getting out a pot out, filling it full of water, waiting for it to boil… it seems like a lot of work. And then cleaning the pot? Forget it. Just use that beautiful microwave contraption and take the time you saved to do math homework or watch the West Wing. Equally productive, btdubs.
Here’s where the beauty of our friend Magimix comes in. If you’ve never made cauliflower rice (WHICH IS TOTALLY NOT OKAY GET YOUR TUSH INTO THE KITCHEN AND MAKE THIS RISOTTO AHORA!), you know it’s temperamental.
You want it to be the right consistency (unwieldy cauliflower chunks = taste bud frowny face), but that can take forever. I was shocked by how quickly and efficiently my new favorite toy got the job done. The cauliflower rice was perfecto the first time I checked! Now add in your flour and cheese (or nutritional yeast for my vegan amigos) and get ready to go to town.
This is what town looks like. It’s really cool here. (Well actually it’s not because it’s about to go into the oven, but still.)
Okay, THIS is what town looks like. It’s so cool it’s hot. It’s actually just mostly hot. Seriously. Don’t burn your beautiful self.
Throw a tater tot party! Sharing is caring! You, yourself, and your tastebuds deserve it.
Dedicated to Gingergirl. Your kindness and friendship through all of this means more than you will ever know. Thank you, my dear. Thank you.
Yield: 30 tater tots
10 minPrep Time:
40 minCook Time:
50 minTotal Time:
Save RecipeIngredients
- 1 head cauliflower, separated into florets
- 1/4 cup cheese or nutritional yeast
- 2 tablespoons flour of choice (I used coconut)
- salt and papper to taste
Instructions
- Preheat oven to 350. Grease or spray a baking sheet with cooking spray and set aside.
- Place the cauliflower florets into a large microwave-safe dish along with 2 tablespoons of water. Cook the cauliflower in microwave for 6 minutes or until soft. Transfer the cauliflower (and any remaining water) into your favorite appliance, the food processor.
- Puree in the food processor until very finely ground and uniform. Add in cheese or nutritional yeast and flour and process until smooth. Salt and pepper to taste. Scoop in heaping teaspoon sized balls and space evenly apart on the prepared baking sheet. If the mixture is way too wet to form into balls, add in more flour. Feel free to play around with the spices too! Bake in the oven at 350 for about 35-40 minutes, or until golden. Broil for 1-2 minutes or until crispy. Let cool so you don't burn thyself! Devour.
Nutrition
Do you like tater tots?
If you do, then you’ll love these. If you don’t, you’ll still love these. Point is? You’ll love these.
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