why make this recipe
Baked Cauliflower Mini Muffin Tots are a tasty and healthy snack that everyone can enjoy. They are a fantastic way to sneak in some veggies, making them great for kids and adults alike. Plus, they are easy to make and perfect for any occasion, whether it’s a party, a game night, or just a fun treat at home!
how to make Baked Cauliflower Mini Muffin Tots
Ingredients:
- 2 cups cauliflower florets, finely chopped or riced
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs (or almond flour for low-carb)
- 2 eggs
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt & pepper to taste
Directions:
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the cauliflower, cheddar cheese, breadcrumbs, eggs, garlic powder, onion powder, and a pinch of salt and pepper.
- Mix everything together until well combined.
- Spoon the mixture into a mini muffin tin, filling each cup about 3/4 full.
- Bake for 15-20 minutes, or until the tops are golden and the muffins are set.
- Let them cool slightly before removing from the tin and serve warm!
how to serve Baked Cauliflower Mini Muffin Tots
Serve these delicious bites warm as a snack or appetizer. They are great on their own or with a dipping sauce like marinara, ranch, or your favorite dressing. You can also add them to a lunchbox for a nutritious meal on the go!
how to store Baked Cauliflower Mini Muffin Tots
If you have leftovers, store them in an airtight container in the fridge. They will stay fresh for about 3-4 days. You can also freeze them for up to a month. Just reheat them in the oven or microwave before serving again.
tips to make Baked Cauliflower Mini Muffin Tots
- Make sure to chop or rice the cauliflower finely so the muffins hold together well.
- You can experiment with different cheeses or add herbs and spices to change the flavor.
- If you want a crispier texture, bake them a little longer, but watch closely so they don’t burn.
variation
For a low-carb version, substitute the breadcrumbs with almond flour. You can also add cooked bacon or sautéed vegetables for extra flavor and texture!
FAQs
Can I use frozen cauliflower?
Yes, you can use frozen cauliflower! Just thaw and drain any excess moisture before using.
Can I make this recipe ahead of time?
Absolutely! You can prepare the mixture and store it in the fridge for a couple of hours before baking.
What if I don’t have a mini muffin tin?
You can use a regular muffin tin or even shape the mix into small tater-tot shapes and place them on a baking sheet. Just adjust the baking time as needed.
Baked Cauliflower Mini Muffin Tots
Ingredients
Main ingredients
- 2 cups cauliflower florets, finely chopped or riced Make sure to chop or rice finely.
- 1 cup shredded cheddar cheese You can experiment with different cheeses.
- 1/2 cup breadcrumbs Or almond flour for a low-carb version.
- 2 large eggs
- 1 tsp garlic powder
- 1/2 tsp onion powder
- to taste Salt & pepper
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the cauliflower, cheddar cheese, breadcrumbs, eggs, garlic powder, onion powder, and a pinch of salt and pepper.
- Mix everything together until well combined.
- Spoon the mixture into a mini muffin tin, filling each cup about 3/4 full.
Baking
- Bake for 15-20 minutes, or until the tops are golden and the muffins are set.
- Let them cool slightly before removing from the tin and serve warm!