I finally tried a new recipe today! Actually I modified a regular recipe to be paleo friendly and I’m pretty happy with the result.
For some reason I am fascinated by all the different dishes you can make with cauliflower. I buy one every time I go to the store.
First we started with cauliflower rice. There are many different versions of cauliflower rice. Coconut cauliflower “rice”, steamed cauliflower rice, chicken bacon “rice” bowls, and even fried “rice”.
Then I added cauliflower pizza crust into the mix. I’ve made almond flour pizza crust too, but my little family actually enjoys the cauliflower version better. Pretty awesome!
Today I decided to make cauliflower tater tots. These are not 100% paleo because they do contain cheese, but occasionally I allow myself some grassfed or high end cheese. I keep dairy as a treat and do not eat it often, but I don’t seem to have a reaction to it, so I eat it occasionally.
Some people have major reactions to dairy and so they avoid it. Not only do some people have digestive issues with milk and other dairy products, but some people have acne caused by dairy.
confession: Every week, I buy a half gallon of organic, non gmo, whole milk for paleojr. He is still in the growing stages of his life, and I believe the calcium in milk is important for him. I do my best to buy milk from pasture raised cows because grain fed is very far from paleo, considering we do not eat any grains, for multiple reasons. So grass fed cows milk is preferred.
Did you know…..humans are the only mammals that drinks another mammals milk?
Did you also know that we are the only mammal that continues to drink milk after infancy?
Anyway, enough about that, let’s get to the recipe! Hope you enjoy these little nuggets as much as I did 🙂
Cauliflower Tater Tots
2 cups “riced” cauliflower
1 large egg
1/4 cup almond flour
1/4 cup grass fed shredded cheese (mozzerella or cheddar will work)
1/4 cup Parmesan cheese
1/2 cup minced onion
1/4 cup minced cilantro
1/4 tsp garlic powder
Salt and pepper
Dash of olive oil
Preheat oven to 375. Rice cauliflower in a food processor then microwave for about 3 minutes.
Combine all ingredients including cauliflower in a large bowl.
Line a baking sheet with parchment paper.
Scoop tablespoon sized scoops into “tots” in your hand then place on sheet about one inch apart.
Bake for 20 minutes flipping over halfway through.