|Oven Roasted Cauliflower Tater Tots|
Diets don't work, at least not for me, but sadly admitting what it is that makes me fat? Well, that seemed to do the trick this year. Because it's not the cakes and cookies that's a problem for me. It's the bread. And, potatoes. I'm slowly evolving into a potato. I get rounder and plumper every year. :(
So that's what inspired me to get creative with veggies. This recipe, which was adapted from a Weight Watchers recipe, is about half the calories of regular tater tots and it tastes better than the potato version! At least, I think so.
1 large head cauliflower
1 large egg
1/2 cup grated Parmesan cheese
1 tablespoon Deer Valley Oomph*
Begin by turning that head of cauliflower into 'rice.' Pop this raw veggie into a food processor and chop it up very fine, into teeny tiny rice-like pieces. If you live in the desert southwest (like I do) the air will dry out the cauliflower bits rather quickly. In more humid climates, spread the little cauliflower bits onto a paper towel to absorb some of the moisture.
And, then... Put the Cauliflower rice into a bowl, whisk an egg, pour that onto the cauliflower, stir in the Parmesan cheese. Using your hands, shmoosh these goodies into tater tot shapes. Spread onto a cookie sheet and bake @400 degrees (F.)
* TIP: Do not use low fat, low sodium cheese. That's just bad, bad stuff. Fat and sodium contribute mightily to the flavor and texture of cheese. If you want to go that route, skip the cheese altogether. (I worked for Healthy Choice for many years and I know a thing or two about what goes into that crap.)
** Deer Valley Oomph is a southwestern seasoning that gives veggies a great flavor kick. I live in Park City, just down the road from Deer Valley Ski Resort, so this is an easy seasoning for me to find. If you're looking to create your own, try something like this:
Southwestern Seasoning Ingredients:
- 1/4 cup EACH: chili powder and onion powder
- 2 tablespoons EACH: ground cumin, ground coriander, dried oregano, dried basil, & garlic powder.