Pizza-filled Cauliflower Tots
Amanda Tate
These are a fairly healthy, fun alternative to pizza that I like to make for Friday night movie night.
2 cups roughly chopped cauliflower (or 1 1/2 cups cauliflower rice)
1/4 cup (about 2 large) egg whites or fat-free liquid egg substitute
1/4 cup whole-wheat panko breadcrumbs
1 Tbsp. grated parmesan cheese
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. salt
1/8 tsp. black pepper
Chopped pepperoni
Mozzarella cheese
1/4 cup canned crushed tomatoes
1/4 tsp. Italian seasoning
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Pulse cauliflower in a food processor until reduced to the consistency of course breadcrumbs (even if you begin with cauliflower rice, don't skip this step). Place cauliflower crumbs in a large microwave-safe bowl; cover and microwave for 2 minutes. Uncover and stir. Re-cover and microwave for another 2 minutes, or until hot and soft. Transfer to a fine-mesh strainer to drain. Let cool for 10 minutes, or until cool enough to handle. Using a clean dish towel (or paper towels), firmly press out as much liquid as possible-there will be a lot. Return cauliflower crumbs to the large bowl. Add egg whites/substitute, breadcrumbs, parmesan, 1/4 tsp. garlic powder, 1/4 tsp. onion powder, salt and pepper. Add mozzarella cheese and chopped pepperoni, and mix thoroughly. Firmly and evenly form mixture into 28 tots, each about 1 inch long, 1/2 inch wide and 1/2 inch thick. Place tots on the baking sheet, evenly spaced. Bake for 10 minutes. Carefully flip tots. Bake until golden brown and crispy, 10-12 minutes.
To make the sauce, in a small microwave-safe bowl, combine crushed tomatoes, Italian seasoning and remaining 1/4 tsp. each garlic powder and onion powder. Mix well. Microwave for 30 seconds or until hot. Serve tots with sauce for dipping. Makes two servings.
These are a fairly healthy, fun alternative to pizza that I like to make for Friday night movie night.
2 cups roughly chopped cauliflower (or 1 1/2 cups cauliflower rice)
1/4 cup (about 2 large) egg whites or fat-free liquid egg substitute
1/4 cup whole-wheat panko breadcrumbs
1 Tbsp. grated parmesan cheese
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. salt
1/8 tsp. black pepper
Chopped pepperoni
Mozzarella cheese
1/4 cup canned crushed tomatoes
1/4 tsp. Italian seasoning
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Pulse cauliflower in a food processor until reduced to the consistency of course breadcrumbs (even if you begin with cauliflower rice, don't skip this step). Place cauliflower crumbs in a large microwave-safe bowl; cover and microwave for 2 minutes. Uncover and stir. Re-cover and microwave for another 2 minutes, or until hot and soft. Transfer to a fine-mesh strainer to drain. Let cool for 10 minutes, or until cool enough to handle. Using a clean dish towel (or paper towels), firmly press out as much liquid as possible-there will be a lot. Return cauliflower crumbs to the large bowl. Add egg whites/substitute, breadcrumbs, parmesan, 1/4 tsp. garlic powder, 1/4 tsp. onion powder, salt and pepper. Add mozzarella cheese and chopped pepperoni, and mix thoroughly. Firmly and evenly form mixture into 28 tots, each about 1 inch long, 1/2 inch wide and 1/2 inch thick. Place tots on the baking sheet, evenly spaced. Bake for 10 minutes. Carefully flip tots. Bake until golden brown and crispy, 10-12 minutes.
To make the sauce, in a small microwave-safe bowl, combine crushed tomatoes, Italian seasoning and remaining 1/4 tsp. each garlic powder and onion powder. Mix well. Microwave for 30 seconds or until hot. Serve tots with sauce for dipping. Makes two servings.
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