Tater Tots (Cauliflower)
Prep:
|
Cook:
30-35 tater tots
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Ingredients
¾ pound cauliflower
salt and black pepper to taste
½ TBSP chives, chopped fine
2 egg whites
2 TBSP olive oil
almond flour for coating tots
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150 grams cauliflower
salt and black pepper to taste
½ TBSP (7.5 ml) chives, chopped fine
2 egg whites
2 TBSP (30 ml) olive oil
almond flour for coating tots
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Soy Free
Instructions
- Chop the cauliflower into florets and steam them in a steamer over the stovetop until they are soft.
- Using a hand blender or processor, mix the florets until they are puréed.
- Add in the salt, pepper, and chopped chives.
- Set aside and allow to cool.
- In a separate bowl, beat the egg whites until they are stiff, and slowly fold them into the slightly cooled cauliflower purée.
- Mix gently until they are thoroughly combined.
- In the meanwhile, preheat the oven to 350°F (180°C or gas mark 4).
- Put some almond flour into a shallow bowl (for dredging the tots in).
- Take a spoonful of cauliflower-egg white mix and roll it into the almond flour until it is coated well.
- Place each rolled (coated) tot on a greased (with olive oil) baking tray, spaced at regular intervals, and repeat this process until all your purée is used up.
- Bake for approximately 15-20 minutes, or until golden-brown.
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Nutritional Info
Storage
Notes
This recipe is sure to please even the most resistant and picky eater. You can add spices to the cauliflower base and flavor it up, as you like. For a spicier version you could add in chili powder and lime, for a subtle herbal flavor you could add in some oregano and thyme.
This recipe was originally published in
The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate DietUsed with permission from
SCD Recipe
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