There were two winners this time! These were fabulous and so were the crab cakes–so we have a tie (I’ll post the crab cakes tomorrow)! The only thing wrong with this recipe? If you’re going to take the time to make them, I’d grab 3 heads of cauliflower. I could’ve eaten all of these myself!! Another tip, when straining the water from the cauliflower, I used one of these soup socks. Made it really easy. I put the sock in a large glass and folded over the ends like I was filling a frosting bag. I also didn’t have the yeast so I just left it out! Thanks, Kari, for this wonderful recipe.
Recipe Name: Dukanized Tator Tots
Original Recipe: I adapted this recipe from one I found on yourlighterside.com which was made from cauliflower and parmesan cheese. I simply made it more dukan friendly.
1 large cauliflower
2 T nutritional yeast
2 T oat bran
1/2 t coarse kosher salt
1 T dried minced onion
2 T grated Parmesan cheese
Remove florets from cauliflower and cook, covered, in microwave for 12 minutes. Pour off water and let stand until cool. Process well in a food processor and the squeeze dry in cheese cloth getting out as much moisture as you can.. Place cauliflower in a bowl, add 1 T of the nutritional yeast, oat bran, salt and minced onion. Combine remaining 1 T of nutritional yeast and Parmesan on a plate. Form cauliflower into 1” balls and drop into mixture. Coat with dry mixture. Form into tot shapes. Place tots on a greased cookie sheet. Bake at 400 Degrees for 15 minutes, carefully turning every 5 minutes. These may be frozen before baking and then baked later. Serve with sugar free ketchup or dipping sauce of your choosing. Recipe contains 2 tolerated items (nutritional yeast and Parmesan cheese).