Tater Tots (Cauliflower)

Ingredients

¾ pound cauliflower

salt and black pepper to taste

½ TBSP chives, chopped fine

2 egg whites

2 TBSP olive oil

almond flour for coating tots

150 grams cauliflower

salt and black pepper to taste

½ TBSP (7.5 ml) chives, chopped fine

2 egg whites

2 TBSP (30 ml) olive oil

almond flour for coating tots

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Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Soy Free

Recipe PDF

Instructions

Chop the cauliflower into florets and steam them in a steamer over the stovetop until they are soft.
Using a hand blender or processor, mix the florets until they are puréed.
Add in the salt, pepper, and chopped chives.
Set aside and allow to cool.
In a separate bowl, beat the egg whites until they are stiff, and slowly fold them into the slightly cooled cauliflower purée.
Mix gently until they are thoroughly combined.
In the meanwhile, preheat the oven to 350°F (180°C or gas mark 4).
Put some almond flour into a shallow bowl (for dredging the tots in).
Take a spoonful of cauliflower-egg white mix and roll it into the almond flour until it is coated well.
Place each rolled (coated) tot on a greased (with olive oil) baking tray, spaced at regular intervals, and repeat this process until all your purée is used up.
Bake for approximately 15-20 minutes, or until golden-brown.

Nutritional Info

Storage

Notes

This recipe is sure to please even the most resistant and picky eater. You can add spices to the cauliflower base and flavor it up, as you like. For a spicier version you could add in chili powder and lime, for a subtle herbal flavor you could add in some oregano and thyme.

This recipe was originally published in

The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate Diet

Used with permission from

SCD Recipe