Tater Tots don’t need much of an intro. The goal here: make and eat, and feel pleased at the bonus veggie intake. That’s right: stop reading and get thee to the kitchen. It’s Tots Time!
Cauliflower Tater Tots
1 head cauliflower, grated
1.5 tablespoons cassava flour (or flour of your choice)
2 egg whites
2 tablespoons chives, finely chopped
1/2 white onion, finely diced
1/2 teaspoon black pepper
1 teaspoon Cajun seasoning (or Slap Ya Mama)
1/2 teaspoon garlic powder
sea salt to taste
1-2 cups sunflower oil or high heat oil
7 oz. tomato paste
1 tablespoon kimchi juice
1 tablespoon kimchi, chopped
1 tablespoon dark brown sugar
1 clove garlic
2 teaspoons sea salt
2 teaspoons apple cider vinegar
For your ketchup: Whisk all ingredients together. If this feels like too much work, you can always pour a little kimchi juice and chopped pieces into store-bought ketchup.
For your tots: Grate your cauliflower on the largest side of your grate. Combine all ingredients and mix well. Take golf ball sizes of your mixture and pat them into little tots (don’t worry about making them perfect) and line up your army on a cutting board. Pour enough oil into a shallow frying pan to fill it a quarter of the way. Bring to high heat and place the tots into the hot oil using tongs. If you have a splatter guard, I highly recommend tenting the tots to prevent kitchen chaos. Let the tots fry for five minutes and then flip using your tongs. Transfer onto paper towels to drain excess oil and hit them with an extra dust of salt flakes and chives. Dip away and remember to breathe in-between bites.