Meal Details
1. Skillet cauliflower tots
425 cals, 21p, 14c, 30f (per meal)
8 cup(s), riced (1024g)
8 extra large (448g)
2 2/3 tbsp (22g)
1/3 cup (80mL)
4 tbsp (60mL)
Recipe has been scaled from original by 8x. Adjust cook times and pan sizes accordingly.
1
In a skillet, heat some of the oil and cook the garlic until soft and fragrant.
2
Meanwhile, in a bowl, combine the riced cauliflower, the egg, and some salt and pepper to taste. Once the garlic is done, add it to the bowl and mix well.
3
Add the remaining oil to the skillet. Using your hands, mold the cauliflower mixture into nugget-size shapes. The mixture may not stick together well at this point, but once it starts cooking it will solidify more.
4
Place the nuggets into the oil and cook for a couple minutes until golden. Flip and cook another couple minutes.
5
Serve with some hot sauce.
6
To store: keep in airtight container in fridge for a day or two. Reheat gently in microwave before serving.