Crispy Baked Cauliflower Tots with Cheddar and Panko

Prep: 10 minCook: 25 min4 servingsmediumAmerican
Crispy Baked Cauliflower Tots with Cheddar and Panko

These golden, crispy cauliflower tots combine riced cauliflower with sharp white cheddar and panko breadcrumbs for a healthier alternative to traditional potato tots. The key to achieving maximum crispiness is thoroughly squeezing moisture from the sautéed cauliflower before mixing with cheese and egg yolk. Perfect as an appetizer, side dish, or snack, these bite-sized rounds develop a beautifully browned exterior while maintaining a tender, flavorful interior. The addition of fresh chives and aromatic sautéed garlic and shallot this simple vegetable into an irresistible crowd-pleaser.

VegetarianNut-Free

Ingredients

4 servings
  • 2 tbsp olive oil, extra virgin
  • 2 garlic cloves, minced
  • 1 shallot, minced
  • 1 pound cauliflower, riced
  • ⅝ cup white cheddar, shredded
    parmesan1:1vegetarian

    sharper flavor

  • ⅝ cup panko breadcrumbs
    regular breadcrumbs1:1nonegluten-free

    less crispy texture

    Full guide →
  • 1 tbsp chives, thinly sliced(optional)
  • 1 large egg yolk
    whole egg1:1vegetarian

    slightly different binding

    Full guide →
  • salt and pepper, to taste

Instructions

  1. 1

    Heat skillet over medium heat and add half tablespoon oil

  2. 2

    Sauté garlic and shallot for 2 to 3 minutes

  3. 3

    Transfer aromatics to mixing bowl and return skillet to stovetop

  4. 4

    Add remaining oil to skillet and add riced cauliflower, season with salt and pepper

  5. 5

    Sauté cauliflower until just cooked through, 4 to 5 minutes, then remove from heat and cool

  6. 6

    Transfer cooled cauliflower to clean cheesecloth and squeeze out excess liquid

  7. 7

    Combine cauliflower with garlic mixture, add remaining ingredients and fold until combined, season with salt and pepper

  8. 8

    Preheat oven to 375°F

  9. 9

    Form tablespoon-sized discs of mixture and place on parchment-lined baking sheet, spaced apart

  10. 10

    Bake for 20 minutes, remove and flip each tot

  11. 11

    Continue baking for 10 to 15 minutes until browned and crisped

  12. 12

    Sprinkle lightly with salt and serve immediately

Tips

Tip 1

Squeeze cauliflower thoroughly in cheesecloth to remove excess moisture for crispier tots

Tip 2

Cool sautéed cauliflower completely before mixing to prevent melting cheese prematurely

Tip 3

Form uniform disc shapes for even browning and consistent cooking

Good to Know

Storage

Refrigerate for up to 3 days in airtight container

Make Ahead

Can form tots and refrigerate up to 4 hours before baking

Serve With

Serve immediately while hot and crispy

Common Mistakes

Watch

Skip squeezing moisture from cauliflower to avoid soggy tots

Watch

Don't overcrowd baking sheet to ensure even browning

Substitutions

Gluten-Free Swaps

panko breadcrumbs→
regular breadcrumbs1:1nonegluten-free

less crispy texture

Full guide →

General Alternatives

white cheddar→
parmesan1:1vegetarian

sharper flavor

Full guide →
egg yolk→
whole egg1:1vegetarian

slightly different binding

Full guide →
Find more substitutions →

FAQ

Can I freeze these cauliflower tots?

Yes, freeze baked tots for up to 2 months. Reheat in 400°F oven for 8-10 minutes until crispy.

What if I don't have panko breadcrumbs?

Regular breadcrumbs work but won't be as crispy. Crushed crackers or almond flour are alternatives.

How do I know when they're done?

Tots should be golden brown and firm to touch, about 30-35 minutes total baking time.