• half big head caulflower, coarsely chopped
  • 1/three cup sharp cheddar
  • 1/4 cup coarsely grated Parmesan cheese
  • 2 T almond flour
  • half tsp. Vege-Sal (or a barely smaller quantity of salt)
  • 1/2 tsp. Spike Seasoning (Probably optionally available, however it does add flavor.  You can substitute every other all-reason seasoning combo that tastes appropriate with cauliflower)
  • sparkling-floor black pepper to taste
  • 1 egg


  1. Preheat oven to 400F/200C.  Spray a Mini Muffin Pan with non-stick spray.
  2. Cut away the leaves of the cauliflower, but use most of the internal core element.
  3. Coarsely chop the cauliflower, area in a micro-wave proof bowl, cowl with cling wrap, and microwave 2 minutes on excessive.  (Microwaves can vary so that you might also want to experiment with the time, however the cauliflower must be just barely smooth.)
  4. Quickly take off the grasp-wrap and allow the steam break out, and if you see any water inside the backside of the bowl, put the cauliflower into a colander and allow the water drain off.
  5. Put the metallic blade inside the food processor, add the cauliflower, and pulse till the cauliflower is finely chopped however still slightly chunky.  (Be careful now not to over system so that you don’t turn out to be with cauliflower puree!)
  6. If there may be any water in the food processor bowl, drain the cauliflower again within the colander.
  7. Put finely chopped cauliflower into a bowl and add the reduced-fats sharp cheddar, coarsely grated Parmesan, almond flour, Vege-Sal or salt, Spike Seasoning (if the use of), and fresh-ground black pepper.
  8. Stir until ingredients are well-mixed.
  9. Add the egg and stir till the ingredients are in most cases lined with egg.  (You is probably tempted to add every other egg, however don’t.  You’ll be surprised how properly this sticks collectively.)
  10. Use a One Tablespoon Cookie Scoop or a metallic one-tablespoon measuring spoon to scoop out rounded spoonfuls of the aggregate and place it in the mini muffin pan.
  11. Bake 15 minutes.
  12. Carefully flip every cauliflower tot over in the muffin tin and bake 15 minutes more, or till tots are properly browned on both aspects.
  13. Serve warm; these are nice served right out of the oven.