Baked Buffalo Cauliflower Tots
Serves: 5
Irma Bergnaum
1 January 1970
Based on User reviews:
58
Spice
49
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
Plain Yogurt (low-fat)1 cup
Mayonnaise1 tbsp
Lemon Juice (fresh)1 tbsp
Milk (2-percent)1 tsp
Worcestershire Sauce1 tsp
Cayenne Pepper1 cup
Crumbled Blue Cheese1 tbsp
Olive Oil1 small
Onion (finely chopped)2 small
Cauliflower (heads)2 large
Egg (separated)2 cups
Crispy Rice CerealDirections:
1
Special equipment: Cheesecloth For the blue cheese sauce: Whisk together the yogurt, mayonnaise, lemon juice, milk, Worcestershire and cayenne in a medium bowl until smooth
2
Gently stir in the blue cheese
3
Season with 1/2 teaspoon salt and pepper to taste
4
Refrigerate overnight or up to 3 days, covered, to let the flavors develop
5
For the cauliflower tots: Position an oven rack at the top of the oven, and preheat to 450 degrees F
6
Set a cooling rack on a rimmed baking sheet
7
Heat the oil in a large skillet over medium-high heat
8
Add the onion, and cook, stirring frequently, until browned and soft, about 5 minutes
9
Remove from the heat, and let cool in the skillet
10
Remove and discard the outer leaves and core of the cauliflower
11
Separate the heads into large florets, and trim away most of the stems
12
Process half the florets in a food processor until very finely chopped, almost a paste
13
Transfer to a large bowl
14
Repeat with the remaining florets
15
Lay out a large double layer of cheesecloth, and put the cauliflower paste in the middle
16
Gather up the sides into a bundle
17
Hold the bundle over the sink, and squeeze out as much of the liquid as you possibly can (there will be a fair amount)
18
Put the remaining cauliflower back into the bowl (it should be fairly dry now)
19
Add the browned onion, almond meal, egg whites, hot sauce, 2 teaspoons salt and cayenne to the cauliflower, and work together with your hands until combined and the mixture holds together when squeezed
20
Scoop out even tablespoonfuls of the cauliflower mixture
21
Roll each into a ball, shape into a squared-off tot shape and place on a baking sheet
22
(The tots can be covered loosely with plastic wrap and refrigerated up to overnight
23
) Pulse the rice cereal in the food processor until finely ground, then transfer it to a small dish
24
Whisk the egg yolks with 1/4 cup water in a medium bowl
25
Line up the tots, egg wash, ground cereal and prepared baking sheet (with rack) on your work surface
26
Dip each tot in the egg wash, letting the excess liquid drip off, then roll in the cereal to fully coat and place on the baking sheet
27
(To avoid a mess, designate one hand for the dipping and retrieving in the egg and the other for rolling in the cereal
28
) Spray each tot all over with the cooking spray, turning as needed
29
(The unsprayed breaded tots can be frozen on a parchment-lined baking sheet until solid, about 2 hours, then transferred to a large freezer bag and frozen for up to 1 month
30
) Bake the tots on the prepared baking sheet until golden brown outside and hot inside, 15 to 20 minutes
31
Let cool for a few minutes, then transfer to a serving platter
32
Shake some hot sauce on top
33
Serve with the blue cheese sauce
34
(If baking the tots from frozen, coat with cooking spray and bake for until golden brown outside and hot inside, 15 to 20 minutes)