Ingredients:

  • 1 large head of Cauliflower (about 2 lbs)
  • 1 Tbsp Unsalted Butter, melted
  • 1 large Egg, lightly whisked
  • 1/2 cup Panko Breadcrumbs (plus extra for coating)
  • 1/2 cup Shredded Sharp Cheddar Cheese
  • 2 Tbsp Grated Parmesan Cheese
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1 tsp Dried Parsley
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper

Instructions:

  1. Steam or microwave the cauliflower florets until very tender (about 8–10 minutes).
  2. Transfer the cooked cauliflower to a food processor; pulse until it resembles fine, damp rice—do not over-process into a puree.
  3. Place the riced cauliflower onto a clean, thin kitchen towel laid over a bowl. Let cool for 10 minutes. Gather the edges of the towel and squeeze out as much liquid as humanly possible. Discard the water.
  4. Transfer the dried cauliflower to a mixing bowl. Add melted butter, whisked egg, 1/2 cup Panko, cheeses, garlic/onion powders, parsley, salt, and pepper. Mix thoroughly until just combined.
  5. Cover the mixture and chill in the refrigerator for at least 30 minutes. This helps it firm up for shaping.
  6. Place remaining Panko breadcrumbs onto a shallow plate. Remove the mixture from the fridge. Scoop out rounded tablespoons of the mixture and gently roll them into small, log/tot shapes (about 2 inches long).
  7. Roll each tot lightly in the extra Panko until evenly coated.
  8. Arrange the tots on a parchment-lined baking sheet, ensuring they aren't touching.
  9. Bake at 400°F (200°C) for 20–25 minutes, flipping halfway through, until deeply golden brown and crisp on all sides.
  10. Serve immediately with your chosen dipping sauce.