Cauliflower Tots

I love this new recipe! My husband said they were good, although he said he would actually prefer potatoes. --- He is more of a meat and potatoes man!

Ready to eat.
More photos below.

Ingredients

• 2 – 3 teaspoons ground flaxseeds - I buy whole seeds, and grind them in my coffee bean grinder
• ⅓ cup grape-nuts cereal or crushed whole-grain chips - I used grape-nuts 
• 2 cups cauliflower rice
• 1 tablespoon olive oil
• 1 large garlic clove, minced
• 2 tablespoons fresh parsley
• 2 tablespoons crumbled goat cheese, optional
• ¼ teaspoon kosher salt  
• freshly ground black pepper, to taste

Directions

In a small bowl, combine ground flaxseeds with 2 tablespoons water and set aside for 5-10 minutes.

If using chips, crush chips by pulsing in food processor until finely crumbled to a grain-like consistency. Be sure not to get it too fine. The crumbs should still be identify-able, but fine enough to coat the bites. Set aside in a bowl.

Wash cauliflower, dry completely, and cut into large pieces. Quickly pulse the large pieces of cauliflower until uniformly chopped into rice-size pieces to measure 2 cups. Be sure not to get it too fine. If there are a few larger pieces still in the mix, chop them down by hand or remove them. Empty the contents into a paper towel lined bowl. Set aside. 

Heat olive oil over medium heat in a large pan. Add minced garlic and fry until fragrant—30 seconds to 1 minute. Add cauliflower "rice", mix, and cook covered on low-medium heat for only 5 minutes until the cauliflower becomes slightly tender. Remove cover, and cook uncovered on medium heat for about 1-2 minutes, stirring to cook-off any excess liquid released from the cauliflower.

Cauliflower after combined with other ingredients

Pour the flaxseed-water mixture into food processor, along with parsley, and cooked cauliflower. Process until everything is finely chopped and combined into almost a paste, then transfer the mixture into a large bowl. Place the bowl in fridge until the mixture is cooled, about 10 minutes. Remove from fridge, add 2 tablespoons of grape-nuts or chip crumbles, goat cheese, salt and freshly ground black pepper, and combine. The mixture should be form-able (hold together when squeezed) and still a little wet so that the chips will stick to the bites.

I started out using parchment paper, and then decided that is
not necessary; just spray baking pan with cooking spray instead

Scoop out about a tablespoon of cauliflower mixture, roll into a ball, and shape it into a small cylinder (like tots). Carefully roll in crumbled chips to evenly coat. Place on baking sheet that has been sprayed with non-stick spray. Repeat until all are on baking sheet. Lightly spray or sprinkle tops with olive oil, and then place in preheated 400°F oven. Bake until crispy, firm—20 to 30 minutes. 

Serve with cucumber ranch dressing, if desired. 

Enjoy! Let me know if you have any questions.