One of my favorite appetizers has always been tater tots. Several versions of these Baked Cauliflower Tots appear all over Pinterest, but I wanted to see if I could make them vegan. My first attempt, while delicious, didn’t have that classic ‘tater tot’ appearance. Then I tried coating them with panko bread crumbs and I just love how they turned out!

My process also differs quite a bit from those on Pinterest. Other versions have you steaming the cauliflower florets prior to chopping them with a knife. I process the florets in the food processor raw until they resemble rice.

I then prepare what will be our binder. This is 1 Tbl of ground Flax Seed with 3 Tbl of water. Place in the refrigerator for about 10 minutes or so. It should resemble a thin Cream of Wheat, for lack of a better definition.

In a large saute pan on high heat, add 1/2 C of water. To that, add the cauliflower. Repeat this process with the onion. After the vegetables have softened, add the parsley and remove from the heat.

Combine this mixture with the parmesan, bread crumbs and seasonings. Taste and add more salt and pepper, if desired.

Now add the flax mixture and combine until moistened.

Using a small scoop, form into tot shapes and roll in additional panko bread crumbs. Spray the preheated baking sheet with cooking spray and arrange the tots. Spray the tops lightly as well.

Bake at 400 degrees for about 30 minutes, checking the bottoms so they don’t over brown. They should be golden and crisp on the exterior and firm, but tender on the interior. Just like, well … real tater tots! 🙂

Serve these with either an organic ketchup or, my personal favorite, a vegan ranch dressing.





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