Buffalo Cauliflower Tots

Crispy, cheesy tots are kicked up with your favorite Buffalo hot sauce for a
delicious spicy wing flavor in a healthy veggie side dish or party snack.

Servings: 6

Author: Brianne @ Cupcakes & Kale Chips

Prep:
15 minutes

Cook:
25 minutes

Course:

Side Vegetables

Cuisine:

American

🧂 Ingredients

4 cups shredded raw cauliflower

(about half of a large head), see Note
1/2 cup shredded sharp cheddar cheese

(about 2 oz.)
1/2 cup hot sauce

(recommended: Frank's Red Hot)
1 egg
½ cup cornmeal
Your favorite Blue Cheese or Ranch dip or dressing for dipping,

such as my Greek Yogurt Blue Cheese Dip, if desired

Instructions

1 Preheat your oven to 400°F. Spray a mini muffin tin thoroughly with oil or
cooking spray.
2 Place the shredded cauliflower in a kitchen towel and squeeze out the excess
moisture. Be sure to remove as much liquid as possible.
3 Combine all of the ingredients (except the Blue Cheese or Ranch dip) in a large
bowl, and mix together thoroughly. I like to use a fork to toss it all together.
4 Using a spoon or scoop, divide the mixture between the muffin cups and press
down firmly into the cups.
5 Bake at 400°F for 20-25 minutes, or until golden brown and crispy. Let cool
slightly before using the tip of a butter knife or mini spatula to loosen and
pop the tots out of the muffin tin.
6 Serve with Blue Cheese or Ranch Dip for dipping.

Buffalo Cauliflower Tots

Course:

Cuisine:

🧂 Ingredients

Instructions

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