Cauliflower Tater Tot Casserole Recipes

AMY'S TATER TOT CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch casserole dish with cooking spray.
• Mix cream of chicken soup, Greek-style yogurt, milk, dry onion dip mix, parsley, garlic powder, black pepper, salt, and cayenne pepper in a bowl.
• Layer 1 bag potato nuggets into the bottom of the prepared casserole dish; top with broccoli. Pour the chicken soup mixture evenly over the broccoli. Sprinkle Cheddar cheese over the mixture; top with remaining bag potato nuggets.
• Bake in preheated oven until hot all the way through, about 1 hour.

CAULIFLOWER TOTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 3 minutes. Drain and cool until easily handled.
• Chop cauliflower finely until it is the size of rice grains.
• Measure out 2 cups cauliflower "rice" into a large bowl. Add bread crumbs, Parmesan cheese, egg, egg white, parsley flakes, minced onion, salt, and black pepper. Form into 30 small logs. Arrange on the lined baking sheet; spray with cooking spray.
• Bake in the preheated oven until lightly browned on the bottom, 8 to 9 minutes. Remove from oven, flip, and spray with cooking spray. Continue baking until lightly browned on the other side, 8 to 9 minutes more.

CHEESY BROCCOLI TATER-TOPPED CASSEROLE

Steps:

• Preheat oven to 400°F.
• Cut up any large broccoli or cauliflower florets into bite-size pieces.
• Set aside.
• Melt butter in large skillet on medium heat.
• Add onion; cook and stir about 5 minutes or until tender.
• Stir in flour, Italian seasoning, garlic salt and pepper.
• Add milk; cook and stir until thickened and bubbly.
• Add cream cheese and Parmesan cheese; cook and stir until cream cheese is melted.
• Add vegetables; toss gently to coat.
• Spoon into 2-quart baking dish.
• Sprinkle evenly with Cheddar cheese.
• Top with potato nuggets.
• Bake 45 to 55 minutes or until heated through and potato nuggets are golden brown and crispy.

CHEESY LOW CARB CAULIFLOWER TOTS RECIPE - 4 INGREDIENTS

Steps:

• Stir fry cauliflower rice in 2 tbsp (30 mL) oil in a large saute pan or wok over medium-high heat, until soft and lightly browned, with no moisture left in the pan.
• Meanwhile, whisk the egg in a large bowl. Mix in the mozzarella, garlic, and sea salt.
• When the cauliflower rice is done, stir it into the bowl right away while it's hot. It will melt the cheese in the bowl and make the mixture sticky.
• Use a small cookie scoop to pick up balls of the "dough". Form small tater tot sized patties and flatten slightly. (Make sure they are not too thick so that they'll cook through.)
• Wipe the pan lightly with a paper towel to get rid of any cauliflower rice pieces.
• Heat the remaining 2 tbsp (30 mL) avocado oil in the pan over medium heat. Add the tater tots in a single layer, trying not to have them touch, and fry for about 2 minutes, until golden on the bottom. Flip and repeat until golden on the other side. Transfer to paper towels to drain.
• Repeat with all tater tots. (You may need to add more oil between batches.)

CAULIFLOWER TATER TOT CASSEROLE RECIPE

Steps:

• For the Chicken: Bring a medium pot of salted water to a boil, and boil the chicken until no longer pink inside, about 10-15 mins. Shred with two forks and set aside for later use. For the Tots: Preheat your oven to 400°F and spray a baking sheet with cooking spray. Put the chopped cauliflower into a large food processor and process until broken down, and it looks similar to rice. Transfer the cauliflower into a large bowl and microwave for 3 minutes. Stir, and microwave an additional 2 mins Add the onion, garlic, and cottage cheese into the cauliflower. Stir well and season to taste with salt and pepper. Microwave for 20 seconds more. Stir the cheddar cheese, egg white, cilantro and panko into the mixture until well combined. Using a heaping Tablespoon, form the mixture into little ovals, packing together and placing them onto the prepared baking sheet. Spray the tots with cooking spray Bake for 15 minutes, flip and spray with some more cooking spray, and bake for an additional 10-15 mins or until the tots are crunchy and golden brown. While the tots are baking, heat the olive oil for the casserole in a large, oven safe pan on medium/high heat. Cook the diced onion, red pepper and garlic until nice and soft, 2-3 minutes. Add in the salsa and shredded chicken, stirring until well combined. Once the tots are cooked, sprinkle half of the cheese onto the salsa mixture, and then lay the tots on top of the cheese. Sprinkle with remaining cheese. Bake until the cheese is melted, about 5 - 7 mins.

CAULIFLOWER TATER TOT CASSEROLE

Steps:

• 1. Preheat oven to 375 degrees. Spray a 9x13-inch baking pan with nonstick cooking spray; set aside.
• 2. Combine milk and cream of mushroom soup in a medium bowl. Add green beans, ground beef, garlic powder, and black pepper; stirring well to combine.
• 3. Place mixture into prepared pan and top with Cheddar cheese. Place cauliflower veggie tots on top. Cook for 35 to 45 minutes or until tots are golden and filling is hot and bubbly.

CHEESY BROCCOLI TATER-TOPPED CASSEROLE

Steps:

• Preheat oven to 400°F. Cut up any large broccoli or cauliflower florets into bite-size pieces. Set aside.
• Melt butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle evenly with Cheddar cheese. Top with potato nuggets.
• Bake 45 to 55 minutes or until heated through and potato nuggets are golden brown and crispy.

CAULIFLOWER TATER TOT CASSEROLE

Steps:

• Saute the onions in a large skillet. Add the garlic and the beef and brown.
• Add salt and pepper to the beef and stir in the cream of mushroom.
• Place in the bottom of a greased 9x13 pan.
• Cook the riced cauliflower.
• Mix the cauliflower with 2 cups of shredded cheddar and 2 tbsp chives.
• Spread on top of the beef. Top with the remaining cheddar cheese
• Bake at 350F for 40 minutes or until cheese is browned.