Baked Cauli-Tots

These Baked Cauli-Tots are an easy, cheesy, crispy, bite-size side-dish that you can make and bake in 30 minutes. They’re also a healthier version of tater tots.

• 3 cups of cauliflower (about 1/2 head), shredded
• 1 cup shredded cheddar cheese
• 1 egg
• 1/4 cup yellow cornmeal
• 1/8 tsp. sea salt
• A couple of dashes of black pepper
• 1/4 tsp. ground mustard

-Preheat the oven to 400 °. Spray or oil a mini muffin pan.

-Break off the cauliflower flowerets (you can include the stems) and wash them. To shred them you can use a food processor with a shredding blade or a hand-held grater. Using the hand-held grater will make a huge mess. I used my Salad Shooter with the shredder cone blade.

-Take a bowl and line it with a flour sack towel. Place the shredded cauliflower into the towel so it can absorb the excess water and then you can also use the towel to squeeze out any extra water.

-In a large mixing bowl, dump in the shredded cauliflower and the rest of the ingredients. Mix together until all of it is combined.

-Using a spoon divide the mixture into the mini muffin cups. Take the back of the spoon and press the mixture down firmly into the mini muffin cups.

-Put into the oven and bake for 15-20 minutes or until golden brown. Do not overbake.

-Serve as is or with your favorite healthy dipping sauce.

More Clean Eating Meal Ideas and ALDI Clean Eating Recipes.