Crispy Parmesan Cauliflower Tots

October  4, 2016
6 Ratings
Photo by James Ransom
  • Serves 4
Author Notes

Together with Bosch Home Appliances, we slightly adapted this playful recipe from Danny Seo, their brand ambassador, editor-in-chief of Naturally, Danny Seo, and author of the cookbook Naturally Delicious. This simple, savory snack embodies the things Danny and Bosch hold dear--simple, modern, and vegetable-forward home cooking.

Note: Feel free to sub in frozen cauliflower if it's not in season or you're in a rush. —Food52

What You'll Need
  • 1 pound cauliflower florets
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan
  • 1 large egg
  • 2 tablespoons chopped, fresh parsley
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • Extra-virgin olive oil, for brushing
  1. Preheat the oven to 400ᵒF. Line a baking sheet with parchment paper and brush with olive oil; set aside.
  2. While the oven is pre-heating, steam the cauliflower until tender, and cool to room temperature.
  3. Place the cauliflower on a clean dishtowel or piece of cheesecloth, roll up and wring to extract as much moisture from the cauliflower as you can.
  4. Transfer the cauliflower to a large bowl and break florets apart with your hands. Add the breadcrumbs, Parmesan, egg, parsley, garlic powder and pepper, and, using your hands, mix until mixture holds together.
  5. Using a tablespoon, scoop the cauliflower mixture onto prepared baking sheet. Use your hands to roll each scoop into an oval-shaped tot. Brush the tots with olive oil.
  6. Bake for 15 minutes, remove from oven, turn the tots over and brush with olive oil, and bake for another 15 minutes to crisp the other side. Serve warm.

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10 Reviews

hillaryhudson June 10, 2022
These are very unsatisfying if you're looking for a delicious tot experience.
JayKay January 2, 2017
I also forgot to mention the foillowing which also answers some questions below: Steam the cauliflower, let it drain in a drainer and then puree it in a blender - no need to squeeze water out! Also - Used store bought dried panko breadcrumbs with Italian seasoning and egg substitute instead of real egg (to lower cholesterol) - PERFECT! One standard size cauliflower made about 18 to 20 tots.
JayKay January 2, 2017
OK - The first time I tried this recipe it was a disaster. There is no possible way to make tots out of florets - they simply will not hold together!!!! I tried everything and nothing would work. Then I found the secret: Puree the cooked cauliflower in a blender or chopper and then it mixes into perfectly hold together cauliflower "meatballs" that you can shape perfectly. Success! They came out perfectly and is now one of our favorite recipes. Too bad the recipe does not mention this fact because it makes all the difference in the world, Think about it - How will florets ever hold together to form into tots? Answer - They won't!!!
Brussels S. December 16, 2016
I had a hard time with this one! I suppose I couldn't squeeze enough liquid out to keep the tots together. I ended up making a "skillet pancake" in my cast iron instead. Can't say it was bad. Delicious dough!
Avon L. November 8, 2016
When a recipe such as this one calls for breadcrumbs, does that always mean fresh breadcrumbs or could you use dry ones as easily?
Leslie T. November 8, 2016
I haven't made these (yet), but I have made cauliflower crust pizza many times and I can tell you that squeezing the water out in this manner makes all the difference. I wouldn't skip!
Jackie November 8, 2016
I guess the 3 previous "comments" need to be posted as "questions", then maybe we'll get some answers!
GSalvador November 2, 2016
I was wondering if you could just roast the cauliflower. Is that possible?
I'm sure it would change the flavor, but it seems like a way to skip the water swuzzing portion too
sydney October 27, 2016
I was just looking for something SIMPLE and new to do with cauliflower. This looks like a thing to try. One QUESTION: Can the water-squeezing step be skipped? I'm always looking for shortcuts.
Bevi October 27, 2016
About how many "tots" does this recipe make?