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Baked Cauliflower Tater Tots

Crispy baked cauliflower tater tots served with homemade basil mayo and topped with grated parmesan cheese.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Sides
Author: the communal feast


  • 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


  • 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!


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.