Why You’ll Love This Crispy Cauliflower Tots
- A Texture Dream. We achieve that incredible crunch through a simple two-step process that ensures every bite is satisfyingly crisp, without a deep fryer in sight.
- Seriously Sneaky Veggies. These tots are a fantastic way to get more vegetables into your diet (or your family’s) in the most delicious way possible. They’re so fun to eat, no one will even think they’re munching on cauliflower.
- Incredibly Versatile. Serve them as a snack with your favourite dip, pile them next to a burger instead of fries, or even top a salad with them for a crunchy element. They’re the little bites that can do it all.
- Meal-Prep Friendly. You can easily make a big batch, freeze them on a tray, and then just pop a few straight into the oven whenever a craving strikes. Future-you will be so grateful.
Ingredients & Tools
- 1 large head of cauliflower, cut into florets (about 4-5 cups once riced)
- 1 large egg, lightly beaten
- 1/2 cup panko breadcrumbs
- 1/4 cup finely grated Parmesan cheese
- 2 tbsp finely chopped fresh chives or parsley
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika (optional, for a little warmth)
- 1/2 tsp fine sea salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 2 tbsp olive oil or avocado oil spray
Tools: Food processor or box grater, kitchen towel or cheesecloth, baking sheet, parchment paper, mixing bowls.
The real heroes here are the cauliflower and the panko. Using panko (Japanese-style breadcrumbs) instead of regular breadcrumbs is a little secret for maximum crispiness—they’re lighter and flakier, creating a much better crunch. And don’t skip the step of wringing out the cauliflower; it’s the single most important thing for getting a tot that holds its shape and crisps up beautifully.
Serves: 4 (as a side) | Prep Time: 25 minutes | Cook Time: 25-30 minutes | Total Time: 50-55 minutes
Before You Start: Tips & Ingredient Notes
- Dryness is Non-Negotiable. Cauliflower holds a surprising amount of water. If you don’t remove it, your tots will be steamed and soggy, not crispy. Taking the extra two minutes to really squeeze out the moisture is the difference between a good tot and a great one.
- Panko Power. I mentioned it above, but it’s worth repeating. Panko breadcrumbs are your best friend for this recipe. Their airy, flaky texture creates a much crispier coating than fine, sand-like traditional breadcrumbs.
- Get Your Grate On. If you don’t have a food processor, a standard box grater works perfectly well for “ricing” the cauliflower. Just use the side with the largest holes and be careful with your knuckles!
- Seasoning is Key. Cauliflower is a bit of a blank canvas, which is wonderful, but it means it needs a good amount of seasoning to really sing. Don’t be shy with the salt, pepper, and those aromatic powders.
How to Make Crispy Cauliflower Tots
Step 1: Rice the Cauliflower. Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. Working in batches if necessary, place the cauliflower florets into the bowl of a food processor. Pulse until the cauliflower is broken down into pieces that resemble rice or coarse sand. Be careful not to over-process it into a puree—you want texture! Alternatively, you can use the large holes of a box grater.
Step 2: The Great Squeeze. This is the most crucial step. Transfer the riced cauliflower onto a clean, thin kitchen towel or a few layers of cheesecloth. Bring the edges of the cloth together and twist it tightly over the sink. Squeeze with all your might! You’ll be amazed at how much liquid comes out. You want the cauliflower to be as dry as possible. This could take a minute or two of good, firm squeezing.
Step 3: Combine the Tot Mixture. Place the squeezed-dry cauliflower into a medium mixing bowl. Add the beaten egg, panko breadcrumbs, grated Parmesan, chopped chives, garlic powder, onion powder, smoked paprika (if using), salt, and pepper. Use a fork or your hands to mix everything together until it’s well combined. The mixture should hold together when you pinch it. Let it sit for a minute so the panko can absorb any residual moisture.
Step 4: Shape the Tots. Now for the fun part! Take about a tablespoon of the mixture and roll it between your palms into a small log or oval shape, like a classic tot. If the mixture feels too wet and sticky, you can add another tablespoon of panko. If it’s too dry and crumbly, add a tiny bit more beaten egg. Place each shaped tot onto the prepared baking sheet, leaving a little space between them.
Step 5: Bake to Perfection. Lightly brush or spray the tops of the tots with olive oil—this will help them turn a beautiful, deep golden brown. Bake for 15 minutes, then carefully flip each tot over. You’ll notice the bottoms are already starting to get some colour. Spray or brush the other side with a bit more oil and return to the oven for another 10-15 minutes, or until they are uniformly golden brown and crisp all over.
Step 6: Serve Immediately. For the ultimate crispy experience, enjoy these tots straight from the oven. They are at their absolute peak of crunchiness when they’re hot. Serve them with your favourite dipping sauces and watch them disappear.
Serving Suggestions
Complementary Dishes
- A Classic Burger — Swap out the fries for a pile of these tots. Their veggie-forward profile is a fantastic contrast to a juicy beef or black bean burger.
- Sunny-Side-Up Eggs — Turn them into a spectacular brunch by serving them alongside eggs with runny yolks. The yolk acts as a rich, delicious sauce.
- A Simple Green Salad — Add a handful of warm tots on top of a fresh, lemony salad for a wonderful mix of temperatures and textures.
Drinks
- A Crisp Lager or Pale Ale — The cold, bubbly bitterness of a good beer cuts through the richness and complements the crispy exterior perfectly.
- Sparkling Water with Lemon — For a non-alcoholic option, the effervescence is incredibly refreshing and cleanses the palate between bites.
- A Zesty Sauvignon Blanc — The herbaceous and citrus notes in this wine will highlight the fresh chives and Parmesan in the tots.
Something Sweet
- Lemon Sorbet — After a savoury snack, a light, tart lemon sorbet is the perfect palate-cleansing finish. It feels bright and refreshing.
- Dark Chocolate-Dipped Strawberries — A little bit of rich, bittersweet chocolate and sweet fruit is a simple yet elegant way to end the meal on a sweet note.
- Simple Shortbread Cookies — Buttery, crumbly shortbread is a classic, no-fuss dessert that provides a lovely, gentle sweetness after the savoury tots.
Top Mistakes to Avoid
- Mistake: Not squeezing the cauliflower enough. This is the number one reason for soggy tots. That water has to go! A dry start is essential for a crispy finish.
- Mistake: Over-processing the cauliflower. If you pulse it for too long, it will turn into a wet paste instead of a rice-like texture. Short, sharp pulses are the way to go.
- Mistake: Skipping the flip. Flipping the tots halfway through baking is non-negotiable. It ensures even browning and crispiness on all sides. Otherwise, you’ll have one crispy side and one soft, pale side.
- Mistake: Crowding the baking sheet. If the tots are too close together, they’ll steam each other instead of roasting. Give them a little personal space for the best results.
Expert Tips
- Tip: Make a double batch for the freezer. After shaping the tots, place the baking sheet in the freezer for an hour until they’re solid. Then transfer the frozen tots to a zip-top bag. You can bake them straight from frozen, just add 5-10 minutes to the cooking time. It’s the ultimate fast, healthy snack.
- Tip: Customise your seasonings. This recipe is a fantastic base. Feel like something spicy? Add a pinch of cayenne or chili flakes. Love cheese? Swap the Parmesan for sharp cheddar. Want an Italian vibe? Use dried oregano and basil instead of chives.
- Tip: Use a cookie scoop for uniformity. A small cookie scoop (about 1 tablespoon size) makes shaping the tots incredibly quick and easy, and ensures they all cook at the same rate.
- Tip: For extra crunch, try a light dusting. Before baking, you can very lightly roll the shaped tots in a little extra panko. This creates an even more defined crispy shell.
FAQs
Can I make these gluten-free?
Absolutely! The key is to use a gluten-free panko-style breadcrumb, which you can find in most well-stocked supermarkets these days. Just double-check that your other ingredients (like the spices) are certified gluten-free if you have a severe intolerance. The method remains exactly the same, and you’ll still get a wonderfully crispy result.
Can I air fry these cauliflower tots?
You sure can, and they turn out brilliantly! Preheat your air fryer to 375°F (190°C). Arrange the tots in a single layer in the basket—you’ll likely need to cook in batches. Spray with oil and cook for 10-12 minutes, shaking the basket halfway through, until golden and crisp. The air fryer gives an even more intense crunch, honestly.
Why are my tots falling apart?
This usually happens for one of two reasons. First, you might not have squeezed enough water out of the cauliflower, so the mixture is too wet and won’t bind. Second, you might need a bit more of the “binder”—in this case, the egg and panko. If the mixture seems too loose, add another tablespoon of panko and let it sit for a few minutes to absorb moisture.
Can I use frozen riced cauliflower?
Yes, but it requires an extra step. Thaw the frozen riced cauliflower completely, and then you must squeeze it even more aggressively than fresh cauliflower, as it tends to hold more water. Once it’s very dry, proceed with the recipe as written. It’s a great shortcut if that’s what you have on hand.
What are the best dips for these?
Oh, the possibilities! A classic marinara sauce is always a winner. For a creamy option, a garlic aioli or a tangy ranch dressing is fantastic. If you like a bit of heat, a sriracha mayo or a spicy ketchup is delicious. And for something different, try a lemony tahini sauce—it’s unexpectedly perfect.
Crispy Cauliflower Tots
Baked, not fried! Get my recipe for ultra-crispy Cauliflower Tots. A healthy, delicious snack with a golden crunch & soft center. Perfect for picky eaters & meal prep!
Ingredients
Ingredients
-
1 large head cauliflower (cut into florets (about 4-5 cups once riced))
-
1 large egg (lightly beaten)
-
1/2 cup panko breadcrumbs
-
1/4 cup Parmesan cheese (finely grated)
-
2 tbsp fresh chives or parsley (finely chopped)
-
1/2 tsp garlic powder
-
1/2 tsp onion powder
-
1/4 tsp smoked paprika (optional, for a little warmth)
-
1/2 tsp fine sea salt (plus more to taste)
-
1/4 tsp black pepper (freshly ground)
-
2 tbsp olive oil or avocado oil (or spray)
Instructions
-
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. Working in batches if necessary, place the cauliflower florets into the bowl of a food processor. Pulse until the cauliflower is broken down into pieces that resemble rice or coarse sand. Be careful not to over-process it into a puree—you want texture! Alternatively, you can use the large holes of a box grater.01
-
This is the most crucial step. Transfer the riced cauliflower onto a clean, thin kitchen towel or a few layers of cheesecloth. Bring the edges of the cloth together and twist it tightly over the sink. Squeeze with all your might! You'll be amazed at how much liquid comes out. You want the cauliflower to be as dry as possible. This could take a minute or two of good, firm squeezing.02
-
Place the squeezed-dry cauliflower into a medium mixing bowl. Add the beaten egg, panko breadcrumbs, grated Parmesan, chopped chives, garlic powder, onion powder, smoked paprika (if using), salt, and pepper. Use a fork or your hands to mix everything together until it's well combined. The mixture should hold together when you pinch it. Let it sit for a minute so the panko can absorb any residual moisture.03
-
Now for the fun part! Take about a tablespoon of the mixture and roll it between your palms into a small log or oval shape, like a classic tot. If the mixture feels too wet and sticky, you can add another tablespoon of panko. If it's too dry and crumbly, add a tiny bit more beaten egg. Place each shaped tot onto the prepared baking sheet, leaving a little space between them.04
-
Lightly brush or spray the tops of the tots with olive oil—this will help them turn a beautiful, deep golden brown. Bake for 15 minutes, then carefully flip each tot over. You'll notice the bottoms are already starting to get some colour. Spray or brush the other side with a bit more oil and return to the oven for another 10-15 minutes, or until they are uniformly golden brown and crisp all over.05
-
For the ultimate crispy experience, enjoy these tots straight from the oven. They are at their absolute peak of crunchiness when they're hot. Serve them with your favourite dipping sauces and watch them disappear.06
