Welcome to IBIH to all of you newbies coming over from Pinterest! Please check out the Recipe Index for more creative low carb and gluten free recipes, or head over to the Cookbook page to download The Gluten Free Low Carber! There are lots of fun conversations going on over on the IBIH Facebook Page, so I hope you’ll join us over there! You can also follow on Twitter, Pinterest, and/or subscribe to IBIH by email or RSS so you don’t miss any of the new recipes being posted weekly! I love hearing from all of you, so please do feel free to comment or leave feedback anytime! Enjoy!
This low carb recipe idea was born when I was eating a bowl of the Cheesy Cauliflower Puree from last week and I had some leftovers. Since the cauliflower was so like potatoes in texture, I thought it might work the same way as potatoes in other low carb cauliflower recipes. So I decided to try and make low carb & gluten free “tater” tots out of them.
Well my first attempt was a disaster! I heated some oil in a pan and piped the cauliflower puree out of a pastry bag – but within a few seconds they disintegrated into the oil. Right away it was clear that frying them this way wouldn’t work.
I mulled it over the rest of the day, and the next day I had a brainstorm.I cooked a new batch of cauliflower but for half as long as I do for the puree. I then ran them through my magic bullet with some cream, butter and cheese but only on pulse until I had a partly chunky consistency. Then I whipped a few egg whites and folded the cauliflower mixture into it to give it some body. I put that mixture into a pastry bag and piped it into one inch lengths onto a greased cookie sheet. This time I baked them for about 10 minutes to dry them out and firm them up -THEN I pan fried them!
It worked! You can skip the frying because they are good right out of the oven, but the frying definitely adds a more authentic feel to them.
Now a brief disclaimer. If you eat one of these low carb cauliflower tots, and then a real tater tot or hash brown, it’s going to be different. You can’t get quite that same crunch as a potato out of it–though they are crunchy to a degree. If you are someone who has decided to eliminate potatoes and other starches from your diet though and you miss eating french fries, tater tots, or anything with a crispy fried coating, then these cauliflower tots are going to taste like heaven to you! They did to me and I’d only been eating low carb for a week! Even my four year old ate some, and he’s very picky.
Great as a low carb side dish for dinner, they also work well with breakfast. Try them alongside these other low carb favorites: Cream Cheese Pancakes, Spinach, Goat Cheese & Chorizo Omelette, or Eggs in a Cloud.Print
Download your copy of The Gluten Free Low Carber Cookbook today, to get the recipe for version 2.0 of these cauliflower tots! The flavor and texture are better, they are easier to make, and they are baked in the oven, no frying necessary to get this beautiful crispy exterior! You guys are going to love these!
New to the low carb lifestyle and need some help? Try my free 3 day kickstart plan to get into ketosis fast! Then follow it up with any of my 12 free weekly menu plans – complete with shopping and prep lists!
In other news, for a limited time I’m bundling my Amazon best-selling e-book The Gluten Free Low Carber with my first two issues of the IBIH ezine for only $9.99 – that’s a discount of over 50%!
You’ll get over 75 original recipes that can’t be found here on the blog for less than 15 cents each! And it’s some of my best work yet if I do say so! Need some low carb side dish recipes to complement your ham or turkey? Or some decadent low carb dessert recipes to WOW your guests??? I’VE GOT YOU COVERED!
Get more information on the books here, or simply click the Add to Cart button to download now!