Buffalo Cauliflower Tots

"Gluten-free cauliflower tots that are a bit healthier because they're baked, and then tossed in buffalo hot sauce. Serve with ranch or blue cheese dressing on the side."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
36 Tots


  • 1 tablespoon olive oil
  • 12 small yellow onion, diced
  • 2 small head cauliflower or 4 stalks cauliflower
  • 1 cup almond flour
  • 2 large eggs, separated
  • 12 cup buffalo wing hot sauce, plus 1 teaspoon
  • 12 teaspoon salt
  • 14 teaspoon cayenne pepper
  • 2 cups crispy rice cereal, blended in food processor
  • 13 cup ranch dressing or 1/3 cup blue cheese dressing, for dipping


  • 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.

Questions & Replies

  1. Would like to make this vegan-what’s the best substitutes?


  1. I am surpised that Jonathon has not responded to the alert that there is no reference as to what to do with the crisp rice cereal called for in the recipe. Itis obviously missing, and should be addressed.Why then is the recipe being used again without being corrected?
  2. Hi Jonathon, when do you use the Crispy Rice cereal as I can't find where it is added in the recipe. I am very interested in trying this as I am following a low carb program and it would be good to have a use for all the cauliflower stalks that are left over. Can you use broccoli stalks too, or maybe a combo of cauliflower and broccoli?? Thank you for this recipe, Kind Regards, Cilla :-)
  3. This was a totally new food for me as we don't have 'tots' in Britain. I got the impression they are usually deep-fried, maybe usually made of potato, but these were great & I shall make regularly & research tots & experiments when I have time. Never seen Buffalo sauce but I have Tabasco & Franks so used Tabasco. I don't need gluten-free so next time I'll use breadcrumbs as rice-cereal has sugar in it & I don't often buy it. I liked the idea of almond flour, I'm not sure if 'ground almonds' sold in the baking aisle (to be added to cake with standard flour to make the cake taste of almonds & add texture) is the same thing as 'flour' as I think 'flour' is finer, but it worked! Served with devilled chipotle eggs from here, celery as in the picture, various salad stuff & jacket spuds & cheeses, as well as the recommended dressings, Ranch & Blue Cheese. Yum Factor 100%!


Jonathan Melendez is a passionate author, food photographer, cook, baker, and recipe developer whose blog, The Candid Appetite, has appeared prominently on such sites as, BonAppetite, People, Cosmopolitan, The Kitchn, Today, The Cooking Channel, Food52 and Joy the Baker. He has created and photographed recipes for Idaho Potato Commission, Wisconsin Milk Marketing Board, American Butter Institute and Jones Dairy Farm, to name a few. He lives in Los Angeles, CA.
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