Baked Cauli-Tots
Try this Baked Cauli-Tots recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 24
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 egg
- 1 tsp kosher salt
- a few grinds black pepper
- 1/2 tsp ground mustard
- 3 c (about half of a head) shredded cauliflower (see n
- 4 oz. (about 1 c) shredded sharp cheddar cheese (i used
- 1/4 c cornmeal
- Carbohydrate 1.80865833848992 g
- Cholesterol 0 mg
- Fat 0.0957500002407616 g
- Fiber 0.176458338193912 g
- Protein 0.199858333877897 g
- Saturated Fat 0.0123916667005343 g
- Serving Size 1 1 Serving (3g)
- Sodium 51.2041500023473 mg
- Sugar 1.63220000029601 g
- Trans Fat 0.0125100000334652 g
- Calories 9 calories
Preheat your oven to 400°F. Spray a mini muffin tin with oil or coking spray.Place the shredded cauliflower in a kitchen towel and squeeze out the excess moisture.Combine all of the ingredients in a large bowl, and mix together thoroughly. I like to use a fork.Using a spoon or scoop, divide the mixture between the muffin cups and press down firmly into the cups.Bake at 400°F for 15-20 minutes, or until golden brown.
