Crispy Parmesan Cauliflower Tots
Food52
Photo by James Ransom
- Serves
- 4
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.
Ingredients
- 1 pound cauliflower florets
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan
- 1 large egg
- 2 tablespoon chopped, fresh parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- Extra-virgin olive oil, for brushing
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Directions
- Step 1
Preheat the oven to 400ᵒF. Line a baking sheet with parchment paper and brush with olive oil; set aside.
- Step 2
While the oven is pre-heating, steam the cauliflower until tender, and cool to room temperature.
- Step 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.
- Step 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.
- Step 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.
- Step 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.