Cauliflower ‘Tater’ Tots
Thanks to GinnyL for finding and sharing this recipe.
Recipe By:Suzanne Summers
INGREDIENTS:
1 pound frozen cauliflower — (or 1 lb. fresh)
2 tablespoons water
4 tablespoons butter — (1/2 stick), at room temp.
2 large egg yolks
1 cup grated parmesan cheese
salt and pepper
DIRECTIONS:
Preheat oven to 400 degrees. Place the cauliflower in a 2-quart microwave-safe casserole. Add the water to the cauliflower. Cover with plastic wrap and cook on high for 8 to 10 min., until very soft. (My note: I would steam for 10 min.)
Drain, and place in the work bowl of a food processor.
Add butter, egg yolks, and Parmesan cheese. Process until mixture is smooth. Season with salt and pepper.
Place mixture in a piping bag fitted with a large plain tip, or put mixture in a large resealable bag and snip off a corner.
Pipe cauliflower mixture in 1-inch lengths onto a greased baking sheet. Bake 15 to 20 minutes, or until browned.
NOTES: From Suzanne: “After you pipe them out, freeze them before you bake them. This helps to retain their beautiful shape. (If you don’t have time for this step, the recipe works without it.)
Source:”"Suzanne Summers Fast and Easy” book”
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Per Serving: 20 Calories; 2g Fat (71.5% calories from fat); 1g Protein; trace Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 42mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fat.
