cups crispy rice cereal, blended in food processor
cup ranch dressing or 1/3 cup blue cheese dressing, for dipping
Serving Size: 1 (155) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 100 g59 %
Total Fat 11.1 g17 %
Saturated Fat 2 g10 %
Cholesterol 66.4 mg
Sodium 958.1 mg
Dietary Fiber 2.1 g8 %
Sugars 3.3 g13 %
Protein 4.7 g
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and grease with cooking spray. Set aside.
If using whole cauliflower, remove the outer leaves and core. Cut into large chunks and add half to a food processor. Plus until finely chopped, and becomes almost like a paste. Transfer to a bowl, and continue chopping the rest of the cauliflower in the same way. If using just the stalks of cauliflower you've saved, chop up the stalks and proceed as directed.
Once all of the cauliflower has been chopped up, transfer it onto several layers of cheesecloth, bundle up and then squeeze all of the moisture out of it, as much as you possibly can. Transfer to a large bowl, and set aside.
Set a frying pan over medium-high heat with the oil. Once hot, add in the onions and cook until softened, about 5 minutes. Allow to cool and then add into the bowl with the cauliflower.
Add in the almond flour, egg whites, teaspoon hot sauce, salt, and cayenne pepper, stirring until well combined.
Using a small ice cream scoop, or a tablespoon measuring spoon, portion out a bit of the mixture onto your hands and shape into a tot, placing onto the prepared baking sheet. Spray them all with cooking spray and bake for 8 minutes. Flip over and continue cooking for another 8 minutes or until golden brown and crispy.
Toss the cooked tots with hot sauce and transfer to a serving dish. Serve with ranch or blue cheese dressing on the side for dipping.