Time: 1 hour 20 min.
Complexity: easily
Servings: 6

This appetizer is a healthier version of the popular American potato croquettes, called Tater Tots. Instead of potatoes, these tots are made with cauliflower, which is ground into a smooth paste and bound with flour and eggs. The resulting dough is then formed into small, cylindrical croquettes. Roll them in a gluten-free breading made from crushed puffed rice flakes (found in the cereal aisle), spray with cooking spray for a golden, crispy crust, and pop them in the oven. This way, you'll have delicious, crispy, and most importantly, healthy tots without deep-frying.

Ingredients:

• 2 small heads of cauliflower
• 1 tbsp. l. olive oil
• Half a small onion, finely chopped
• 1 cup almond flour
• 2 large eggs, separate the whites from the yolks
• 2 cups puffed rice (breakfast cereal)
• Dipping sauces: such as ketchup, grainy mustard, pesto, or red pepper hummus
• You will need: gauze

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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cauliflower, dry breakfast, eggs

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Preparation:

Step 1
• Position the oven rack on the top shelf and preheat to 230°C. Place a wire rack on a rimmed baking sheet.
Step 2
• Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, until browned and softened, about 5 minutes. Remove from heat and let cool in the skillet.
Step 3
• Trim the outer leaves and stems from the cauliflower heads. Separate them into large florets and trim off most of the remaining small stems. In 2 batches, puree the cauliflower in a food processor until almost a paste forms and transfer to a large bowl. Waste the food processor.
Step 4
• Place the cauliflower in the center of a double layer of cheesecloth and gather the ends into a bunch. Squeeze out as much liquid as possible into the sink, then return the cauliflower to the bowl. Add the fried onion, almond flour, egg whites, and 2 teaspoons of salt and mix with your hands until the mixture becomes sticky. Next, scoop out tablespoons of dough and roll into balls, then shape them into cylinders and arrange them on a baking sheet. At this point, you can cover them with plastic wrap and refrigerate them overnight.
Step 5
• In a food processor, puree the rice cereal and transfer it to a small bowl. In a bowl, whisk the egg yolks with 1/4 cup water. Arrange the tots, egg mixture, ground rice cereal, and a prepared baking sheet with a wire rack in front of you. Dip the tots in the egg mixture (allowing any excess to drip back into the bowl), roll them in the rice cereal until completely coated, and place them on the wire rack (for a cleaner job, dip the tots in the egg mixture with the same hand and roll them in the rice cereal with the other hand).
Step 6
• Spray all of the tots with cooking spray, turning them as needed to coat the entire surface. Unsprayed tots can be placed on a parchment-lined baking sheet and frozen for about 2 hours, then transferred to a freezer bag and stored for up to 1 month. Spray with cooking spray before baking.
Step 7
• Bake the tots on the prepared baking sheet until golden brown on the outside and warmed through, 15-20 minutes. Let cool for a few minutes, then transfer to a serving platter. Serve with any sauces of your choice.

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