• Taylor Jacobs

Recipe: Chickpea and Cauliflower Tater Tots


  • 3.5 cups of cauliflower

--I used 1.5 bags of riced cauliflower


  • Beat one egg in a bowl

  • Add in 1 cup of parmesan - you can use mozzarella or a dairy free option that melts well

  • Heat stove top and add 3.5 cups of cauliflower to soften - It is much easier to buy a bag of riced cauliflower than to do it yourself. I love the Pilaf styled cauliflower rice from Whole Foods and is pre-seasoned with great ingredients

  • Add the egg and cheese mixture to the cauliflower on the stove (this part is key) - this will help melt the cheese and stick to the rice

  • Once combined, fold in 1/2 cup of Watusee Classic Chickpea Breadcrumbs (this part is also key to get that tater tot crunch) - You can buy these at Whole Foods or I found them on amazon as well.

  • Immediately, Mix together on the stove and take the pan off the heat

  • Use a tablespoon to grab a heaping amount of the mixture

  • Create tater tots by rolling it in your hand

  • AIR FRYER: 400º for 10 minutes and let cool

  • CONVENTIONAL OVEN: 375º convection bake for 25 minutes and let cool

  • Dip in your preferred sauce!

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