Low-Carb Cheesy Baked Cauliflower Tots

Ingredients

• 1/2 large head cauliflower, coarsely chopped
• 1/3 cup sharp cheddar cheese
• 1/4 cup coarsely grated Parmesan cheese
• 2 T almond flour
• 1/2 tsp. Vege-Sal
• 1/2 tsp. Spike Seasoning
• Fresh-ground black pepper to taste
• 1 egg

Directions

1. Heat the oven to 400F/200C. Coat a Mini Muffin Pan that makes 24 muffins with non-stick spray.
2. Trim off the cauliflower leaves, keeping most of the inner core. Chop the cauliflower into coarse pieces, transfer it to a microwave-safe bowl, cover the bowl with cling wrap, and microwave on high for 2 minutes. Microwave strength varies, so the goal is cauliflower that has softened just a little. Remove the cling wrap right away so the steam can get out. If liquid has collected in the bowl, tip the cauliflower into a colander and drain it.
3. Fit a food processor with the steel blade. Add the cauliflower and pulse just until it is minced into small pieces while still retaining a little texture. Stop before it turns into a puree. If liquid appears in the processor bowl, drain the cauliflower in the colander once more.
4. Transfer the finely chopped cauliflower to a mixing bowl. Fold in the sharp cheddar, the coarsely grated Parmesan, the almond flour, the Vege-Sal or salt, the Spike Seasoning or whichever seasoning you are using, and the fresh-ground black pepper until everything is evenly mixed. Add the egg and stir until the mixture is mostly coated. It may look like it wants more egg, but leave it as written; it will hold together.
5. With a One Tablespoon Cookie Scoop or a steel one-tablespoon measuring spoon, portion rounded scoops of the mixture into the prepared mini muffin pan. Bake for 15 minutes. Gently flip each tot over in its cup, then bake for another 15 minutes, until both sides are well browned. Serve hot, straight from the oven.