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
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Ingredients
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1 pound
cauliflower florets
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1/2 cup
breadcrumbs
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1/4 cup
grated Parmesan
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1
large egg
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2 tablespoons
chopped, fresh parsley
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1/4 teaspoon
garlic powder
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1/4 teaspoon
freshly ground black pepper
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Extra-virgin olive oil, for brushing
Directions
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Preheat the oven to 400ᵒF. Line a baking sheet with parchment paper and brush with olive oil; set aside.
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While the oven is pre-heating, steam the cauliflower until tender, and cool to room temperature.
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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.
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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.
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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.
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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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