- 2 heads of cauliflower, cut into florets
- 1 Tablespoon olive oil
- 1/2 Cup onion, small dice
- 1/4 Cup breadcrumbs or almond meal
- 1/4 Cup Parmigiano-Reggiano, grated
- 1 large egg
- 1/4 Cup parsley, finely chopped (optional)
- Salt and pepper, to taste
- Cooking spray
Preheat your oven to 375 degrees F. Line a cookie sheet with parchment paper, and spray with nonstick cooking oil, and set aside.
In a pot with a steamer basket, steam the cauliflower florets for about 5 minutes or until very tender. Then, remove the cauliflower from the pot, drain any water, and process the florets in a food processor for about 30 seconds, set aside.
Heat the olive oil in a skillet over medium heat. Add the onion and sauté for about 5 minutes or until soft, set aside.
Now that the cauliflower has had time to cool, gather the processed cauliflower in cheesecloth, and squeeze to strain out as much water as possible. In a medium bowl, combine the strained cauliflower, sautéed onion, breadcrumbs, cheese, egg, and parsley. Season the mixture with salt and pepper, and mix to combine. Spoon about 1 tablespoon of the mixture into your hand and shape into a small, oval-shaped tot. Place on the greased cookie sheet, and bake for about 20 minutes. Turn halfway through to evenly cook. Your tots will be golden brown when done.