2 cups cauliflower florets, fresh or frozen
1 large egg + 1 egg white
½ cup onion, minced
¼ cup bell pepper, minced (optional)
½ cup cheddar cheese, shredded
½ cup Parmesan cheese, divided
¼ cup breadcrumbs
¼ cup minced cilantro or parsley (optional)
Pepper to taste
*To cook the cauliflower florets, steam a little over 2 cups raw/frozen cauliflower florets in a little water covered for 4 to 5 minutes or until tender (but not mushy); then drain well and dry on paper towel. Using a knife, finely chop florets and set 2 cups aside.
Preheat oven to 400°F. Spray a nonstick cookie sheet with cooking spray.
In a medium bowl, combine all of the ingredients with exception of ¼ cup parmesan cheese and season with pepper to taste. (No salt necessary due to the parmesan cheese.)
Spoon heaping ½ tablespoons of mixture in your hands and roll into small ovals. Roll in ¼ cup grated parmesan and place on the cookie sheet. Bake for 16-18 minutes, turning halfway through cooking until golden.
Makes 50-56 tots servings
Serving Size: 7-8 tots
Nutrition (analyzed assuming 7, 8 tot servings)
Saturated Fat 2.4g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.8g
Modified from www.gimmedelicious.com