Crispy Baked Cauliflower Tater Tots made with shredded cauliflower and potatoes all seasoned with fresh herbs, garlic and salt and pepper that are served with homemade basil mayo and topped with grated parmesan cheese. Super tasty, kid-friendly, side or snack that’s healthy and oven baked until golden and crispy. Serve these up with a creamy avocado sauce for extra dipping. 

This recipe is inspired by my now 10 month old son whom I was looking for something on the healthy side to make him that combined easy to eat textures and that didn’t compromise on the flavours. He loves potatoes and avocados because how easy they are to swallow which lead me to make these cute little tater tots with some of his favourite foods. P.S. he devoured these.. he was shoving them into his tiny little mouth and stashing them like a chipmunk in his cheeks just so he could squeeze in more bites. 

CAULIFLOWER TOTS

To make these a close resemblance to achieving crispy tots, I used a mix of cauliflower and potato. The potato gets nice and crispy in the oven so it’s still needed to get the look, taste, and texture. The cauliflower is there to add more veg and a filler. We’ve reached a point where cauliflower is now well known to act as an alternative to a variety of things for vegan/ vegetarian options so I don’t feel the need to further dive into it. The main thing is that its white just like potatoes and bland and neutral tasting so it can be enhanced to mimic certain foods. You might of heard of cauliflower mashed potatoes.. you get it!

BASIL MAYO

We like to dip our french fries around here typically with mayo not ketchup. Sometimes we’ll go salt and vinegar if their from a chip truck. We’re crazy like that haha! The point is we put together a tasty dipping sauce to go on the side of our tots. They can be served with your preferred choice of sauce even if that is ketchup. Who are we to judge what you like??! But if you want to make our special sauce it is super tasty and fresh with tons of basil flavour. It couldn’t be easier, all the ingredients get tossed together in a bowl until just combined. You can make this ahead and chill so that the basil becomes more prominent as it sits. 

The finishing touches include a whipped avocado sauce that’s creamy made with a little bit of olive oil and lime juice which we season with some salt and pepper for extra taste. The avocado becomes light and creamy in the blender or food processor and gives these tots another great option for dipping. Serve these tots up alongside your favourite dish as the perfect side, or enjoy has a pre-dinner snack or light lunch.

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Print Recipe

Baked Cauliflower Tater Tots

Crispy baked cauliflower tater tots served with homemade basil mayo and topped with grated parmesan cheese.

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time50 minutes mins

Course: Sides

Author: the communal feast

Ingredients

• 2 cups crumbled cauliflower
• 2 medium sized russet potatoes peeled and grated.
• `1/3 cup all-purpose flour
• 1 TBS olive oil
• 1 TBS fresh oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• salt and pepper
• 1 cup parmesan cheese grated
• optional: creamy avocado sauce see notes
• Basil mayo:
• 1/2 cup mayonnaise
• 1/3 cup fresh basil chopped
• 1 TBS lemon juice
• 2 garlic cloves grated
• pinch of salt

Instructions

• Preheat the oven to 450 degrees F.
• To the bowl of a food processor combine crumbled cauliflower with grated potatoes. Pulse until finely chopped. Be sure to squeeze out the excess water from the potatoes. Do this step in batches if needed.
• In a separate large bowl, add the cauliflower and potato mixture along with the flour, garlic powder, onion powder, paprika, fresh oregano, and season with salt and pepper. Drizzle the olive oil overtop and stir to combine.
• Form tater tots into 1 tsp sized rectangles. Use your hands to shape the mixture. Place on a baking tray with a bit of cooking oil. Repeat with remaining mixture.
• Bake for 30-35 minutes, rotating the potatoes every 10 minutes to ensure all sides get crispy.
• To make the basil mayo: combine all the ingredients together and stir until well combined.
• Once potatoes are golden and crispy, sprinkle with parmesan cheese and serve with basil mayo. Enjoy!

Notes

avocado sauce: for this sauce, blend 1 large ripe avocado with 1 TBS olive oil and lime juice from 1 lime. Blend until smooth and creamy. Season with salt and pepper if desired.