Keto Cauliflower Tater Tots


Step 1To rice the cauliflower, remove the leaves and cut into florets. Place the cauliflower in a food processor and pulse using the S blade or the grating blade until it resembles a rice.

Step 2Microwave the cauliflower for 5 minutes, mixing halfway. (Alternatively, place in a sauce pan filled with a cup of water and boil until tender, for 2 to 3 minutes.)

Step 3Let the cooked cauliflower rice cool down until cool enough to touch. Place in a nut milk bag or a piece of folded muslin cloth. Squeeze the excess water out as much as you can.

Step 4Place the drained cauliflower rice in the food processor and add the shredded mozzarella, egg, lupin flour (see recipe tips for alternatives), onion powder, garlic powder, dried herbs, salt and pepper.

Step 5Pulse until just combined. (Do not over-process, you don't want to create cauliflower mash!)

Step 6Wet your hands and create small patties, about 28 g (1 oz) each.

Step 7Heat a skillet greased with half of the ghee (or olive oil) over a medium-high heat. Once the skillet is hot, add the prepared tater tots in a single layer and cook until browned, for 5 to 6 minutes. Using a spatula, flip on the other side and cook for another 5 to 6 minutes.

Step 8Grease the skillet with the remaining ghee (or olive oil) and repeat for the remaining tater tots.

Step 9Serve hot or cold with some garlic mayo (you can make your own), sugar-free ketchup (you can make your own) or dips of choice.

Step 10To store, keep in the fridge in a sealed container for up to 5 days, or freeze for up to 3 months.