Crispy baked cauliflower tater tots served with homemade basil mayo and topped with grated parmesan cheese.
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Course: Sides
Author: the communal feast
Ingredients
2cupscrumbled cauliflower
2medium sized russet potatoespeeled and grated.
`1/3 cup all-purpose flour
1TBSolive oil
1TBSfresh oregano
1tspgarlic powder
1tsponion powder
1tspsmoked paprika
salt and pepper
1cupparmesan cheesegrated
optional: creamy avocado saucesee notes
Basil mayo:
1/2cupmayonnaise
1/3cupfresh basilchopped
1TBSlemon juice
2garlic clovesgrated
pinchof 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.