Name: Cauliflower Tots
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 32
Ingredients: 1 head cauliflower (cut into cauliflower florets) Or 1 bag of riced cauliflower; 2 medium carrots, finely chopped; ½ red bell pepper, finely chopped; 2 spring onions, chopped; 2 tbsp flat leaf parsley, finely chopped; ¾ cup cheddar cheese, grated; ¼ cup parmesan cheese; 2 eggs, beaten; 1 tbsp Colavita Extra Virgin Olive Oil; ½ cup breadcrumbs; For the Dip:; 1 tbsp Colavita Pesto; ¼ cup sour cream

1 head cauliflower (cut into cauliflower florets) Or 1 bag of riced cauliflower

2 medium carrots, finely chopped

½ red bell pepper, finely chopped

2 spring onions, chopped

2 tbsp flat leaf parsley, finely chopped

¾ cup cheddar cheese, grated

¼ cup parmesan cheese

2 eggs, beaten

1 tbsp Colavita Extra Virgin Olive Oil

½ cup breadcrumbs

For the Dip:

1 tbsp Colavita Pesto

¼ cup sour cream

For the Tots:

Preheat oven 375° F.

Place a piece of parchment paper on a baking sheet.

Steam carrots for ten minutes. In the last five minutes add the cauliflower.

Drain and rinse the cauliflower and carrots with cold water. Pat dry and place in a food processor. Pulse until uniformly chopped (you don't want to over pulse) Add the pepper and spring onion and pulse until combined.

Alternately you can use riced cauliflower which will not require food processing.

In a mixing bowl combine all the ingredients. Mix with your hands until combined.

Spoon 1 tablespoon of the mixture into your hand and roll into a tot shape. Place it on the baking sheet. Repeat until all the mixture is used up.

Bake for 20 mins.

For the Sauce:

In a small bowl, combine the sour cream and pesto. Stir until well combined.