More Great Recipes: Vegetarian

Crispy Cheddar Cauli-Tots


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Member since 2016

Serves 24 | Prep Time 10 | Cook Time 20

Ingredients

3 cups shredded raw cauliflower
1 cup old cheddar
1 large egg
¼ cup cornmeal
1 teaspoon salt
½ teaspoon ground mustard


Butter a mini muffin tin and preheat the oven to 205C/400F.



Shred the cauliflower using a food processor or a grater. This step is a bit messy if you’re doing it by hand, but since the kids are helping in the kitchen, there's probably already a mess.



Once the cauliflower is shredded, place into a CLEAN dishtowel and squeeze out the excess water.



Combine all the ingredients in a bowl and mix well using a fork.



Scoop out mixture using a small scoop or a tablespoon-sized measuring spoon and press into the muffin cups.



Bake for 18-20 minutes, or until they begin to golden. Eat them warm.


Pairs Well With


Notes

A new way to introduce cauliflower into a meal. The cauliflower and eggs can be purchased from local businesses.

A dash of local for every season
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