I loved the Skinny Cauliflower Tots from yesterday so much that I made them again today. They are so addicting. However, I wanted to put a little twist on them. Since my Buffalo Hummus was so popular, I thought about adding buffalo sauce to these tots. It took a few tries, but I finally got the recipe nailed down.
I hope everyone is keeping warm this winter. We just had about 1/2 inch of ice accumulation outside, which is highly unusual for this area. It also makes it quite dangerous to drive. Of course, this would be the day that I have a dentist appointment across town.
And I’ve got to cross a bridge nearly a mile long.
That’s covered in ice.
Since the bridge is completely flat, I decided to take the chance and inch my way across at 5 mph. I made it safely, but I couldn’t say the same for all of the other drivers. On the other side of the bridge, several cars slid into the barriers. Car parts littered the roadway. It was like something out of a movie.
After the dentist, tow trucks circled the bridge like vultures and police escorted cars across in order to keep their speed down. Crazy.
I guess that means it’s time to grab a cup of hot cocoa and cuddle up in a warm blanket. It’s safe in our livingroom.
Anyway, back to the buffalo cauliflower tots. I really can’t say enough good things about these. Actually, I could probably make these into a full meal. I could call them cauliflower crab cakes, without the crab.
Wait. So maybe just cauliflower cakes then?
I took easily over one-hundred pictures of these tots. I just couldn’t stop. I also had to chew gum while taking the pictures so I wouldn’t eat them all.
If you want spicier tots, pick a hot buffalo sauce rather than adding more mild sauce. You want these tots to be crispy when they come out of the oven, not soggy.
Be sure to check out the original Skinny Cauliflower Tot recipe. It has some great tips on making the tots.
- ¼ cup buffalo sauce
- 1 medium head of cauliflower (about 2 cups chopped)
- 1 large egg
- ½ cup onion, diced
- 1 tsp garlic, minced
- 2 tbsp fresh parsley, minced
- ½ cup Colby Jack cheese, grated
- ½ cup seasoned Panko breadcrumbs
- salt and pepper, to taste
- First, cook the cauliflower florets by pouring ¼ inch of water into a large pan over medium heat. Once the water is simmering, reduce the heat to low and add the cauliflower. Cover with a lid and let simmer for about 5 minutes. The cauliflower should be tender, but not mushy when done.
- Preheat the oven to 400 degrees Fahrenheit.
- Dice the cauliflower into fine pieces and place 2 cups of the cauliflower pieces into a medium bowl. Add the remaining ingredients and stir.
- Shape about 1½ tablespoons of the cauliflower mixture into egg-shapes and place on a prepared baking sheet. Do not overcrowd the sheet.
- Bake for 25 minutes, flipping occasionally to brown all sides.
- Enjoy while hot.
Serving Size is approximately 5 tots.