Crispy Parmesan Cauliflower Tots

October  4, 2016
Photo by James Ransom
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

  • Serves 4
  • 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
In This Recipe
  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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