Sweet Potato Cauliflower Tots

Source

Ingredients

Display units in Metric

Yields Makes about 50 tots originally Makes about 50 tots

Half	large head	cauliflower florets removed, steamed and then finely chopped
1	cup	mashed sweet potato (2 medium sized)
2	tablespoons	minced flat-leaf parsley
1	small	yellow onion minced
¹⁄₂	cup	vegan cheddar shreds or your favorite shredded cheese (I used Daiya with great success)
2	tablespoons	nutritional yeast
³⁄₄	cup	gluten-free bread crumbs or panko bread crumbs
¹⁄₂	teaspoon	dried dill (optional)
¹⁄₄	teaspoon	salt
	few sprinkles	freshly cracked black pepper
1	tablespoon	melted coconut oil for baking

Preheat oven to 400 F.

Line a large baking sheet with parchment paper or prepare your mini muffin tin.

Poke holes in the sweet potatoes with a fork and bake in a 400 degree oven for 45 minutes – 1 hour until softened. Let cool to touch and then peel sweet potatoes and add to a mixing bowl and mash. (You are not looking for a puree, but rather a rough mash.)

Set cauliflower to steam for 4 minutes.

Once cauliflower is steamed, let sit until cool enough to handle. Turn your knife through the florets until you have crumbly bits of cauliflower and no large chunks left. Nothing fussy, just relatively small. You can also use your food processor to shred the cauliflower into small bits.

In a large bowl, combine mashed sweet potato, parsley and onion. Add the crumbled cauliflower.

Add remaining ingredients to a large bowl and stir until combined.

The tot mixture will look looser than it is but a small amount of pressure should get them to hold together. To form tots, use two spoons, your hands or a small ice cream scoop or you can just pop 1-2 tablespoons of the mixture into a mini muffin tin.

Place on the baking sheet, drizzle with coconut oil and bake for 40 minutes. Turn over when they are 20 minutes in if you have them on a flat baking sheet.

Serve warm with your favourite dipping sauce.

Preheat oven to 400 F.
Line a large baking sheet with parchment paper or prepare your mini muffin tin.
Poke holes in the sweet potatoes with a fork and bake in a 400 degree oven for 45 minutes – 1 hour until softened. Let cool to touch and then peel sweet potatoes and add to a mixing bowl and mash. (You are not looking for a puree, but rather a rough mash.)
Set cauliflower to steam for 4 minutes.
Once cauliflower is steamed, let sit until cool enough to handle. Turn your knife through the florets until you have crumbly bits of cauliflower and no large chunks left. Nothing fussy, just relatively small. You can also use your food processor to shred the cauliflower into small bits.
In a large bowl, combine mashed sweet potato, parsley and onion. Add the crumbled cauliflower.
Add remaining ingredients to a large bowl and stir until combined.
The tot mixture will look looser than it is but a small amount of pressure should get them to hold together. To form tots, use two spoons, your hands or a small ice cream scoop or you can just pop 1-2 tablespoons of the mixture into a mini muffin tin.
Place on the baking sheet, drizzle with coconut oil and bake for 40 minutes. Turn over when they are 20 minutes in if you have them on a flat baking sheet.
Serve warm with your favourite dipping sauce.

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