Cauliflower Tots

I have been really enjoying keeping a food blog (despite my unfortunate lack of updates). But the problem is, it has created a real serious problem for me: I think about food more than ever! How is that even possible?

Sometimes (read: daily), I find myself at work scouring food blogs and drooling over recipes, hitting print and bookmark repeatedly, thinking about what I need to pick up at the grocery store after work (and inevitably always forgetting one thing!), planning when I’m going to make something, ordering cookbooks, marking down ideas and measurements, posting and pinning, etc. etc. etc. It’s a lot of work! But the good kind. You know, the kind where you wish you had so much more time, and could maybe just not go to your actual job anymore and just keep cooking and baking and pinning instead. And then someone calls and is all, “Hey, we love you! We want to make a movie about you and pay you millions of dollars so you never have to work again!” (No, I haven’t been watching too much Julie & Julia. But for the record, Hollywood, if you’re looking… people tell me I’m funny and have great hair and look like Anne Hathaway, and I think I’d have great chemistry with Ryan Gosling, soooo… just throwing it out there.)

Oh, if only. (Psst, no one tell my boss any of this. Obviously I love my day job, and this is all hyperbole. Right guys? :) If you said no, you’re off my cookie list. And don’t think just because they’re gluten-free, they’re not going to be ah-mazing this year.)

But I do love my new hobby. My goal for the new year is to get organized and get more serious (shut up, sometimes I meet my goals). The hardest problem is living in an apartment where I share a small kitchen with two other people (who don’t eat gluten-free). In my dream world, I’d have the most organized kitchen chock-full of gluten-free ingredients perfectly labeled and stored (rather than hidden in my closet) and of course there’d be proper appliances, too, (you know, like a real food processor, and not a mini one… because in my dream world, there would also be room!). And I’d have a little space dedicated to my food shoots. Oh, and an actual legit fancy camera with fancy settings to take those fancy photographs I see on everyone else’s sites (it’s on the “Natalie is going to buy for herself post holidays and medical bills list!). Some day, everyone. Some day.

In the meantime, I should probably post some of the foods I’ve been making as of late, huh?

When I saw this recipe, I simply knew I had to see if I could create a gluten-free version. I feel like potatoes and French fries make up 30% of my diet (yes, like chocolate, it’s a problem), so the idea of finding a way to keep eating something similar to it while incorporating another less-starchy vegetable certainly appealed to me. They were a little bit of work (though, I took some of it out for you by figuring out how to do it!), but I think they turned out pretty good. They even kept well as leftovers. These would make a great side to a veggie burger or sandwich, or work as an appetizer at a party. Or, if you’re tired after making them, eat them as a full meal (like I did!). They’re delicious alone, with ketchup, or with a honey-mustard dipping sauce. Possibilities are endless folks. Get cooking!

Cauliflower Tots

Serves 50-60 tots
Prep time 20 minutes
Cook time 30 minutes
Total time 50 minutes
Allergy Peanuts, Shellfish, Soy, Tree Nuts, Wheat
Dietary Gluten Free, Vegetarian
Meal type Appetizer, Side Dish, Snack, Starter
Misc Freezable, Pre-preparable, Serve Hot


  • 5 slices gluten-free bread (I use Udi's)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon salt
  • pinch pepper
  • 1 head cauliflower (about 4-4.5 cups chopped)
  • 1 egg
  • 1 egg white
  • 1 small onion
  • 4 tablespoons parsley, minced
  • 1 cup shredded cheddar cheese
  • cooking spray


Step 1
Preheat oven to 350 degrees.
Cut the bread into small cubes, and place in food processor. Pulse until you have fine crumbs.
Gluten-free Bread crumbs
Step 2
Place the crumbs across a baking sheet. Place in oven for 10-15 minutes, turning once half-way through.
Gluten-free breadcrumbs
Step 3
After the crumbs have cooled, return them to the food processor. Add dried oregano, dried basil, garlic powder, salt, and pepper. Pulse until combined.
Gluten-free breadcrumbs
Step 4
Cut cauliflower into small florets. Steam over a little water, covered, for 5-10 minutes, until tender but not too mushy. Drain well.
Steamed Cauliflower
Step 5
Turn oven up to 400 degrees.
In food processor, combine breadcrumbs, cauliflower, and remainder of ingredients. Add a dash of salt and pepper. Pulse until well combined.
Cauliflower Tots Mixture
Step 6
Take a spoonful at a time, and roll in your hands. Place on sprayed cookie sheet.
Cauliflower Tots
Step 7
Bake for about 18 minutes, turning half-way through. Bake a few minutes longer if you like them extra crunchy.
The mixture is pretty fragile in the baking process, so be careful turning them over. But once fully cooked, they hold their shape much better.
Gluten-free Cauliflower Tater Tots

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