These tots are best served straight out of the oven, with only enough cooling time to avoid burning mouths. The crunch and flavor are utterly satisfying. You can, of course, dunk them in ketchup or your favorite dips if you like, but they are absolutely delicious on their own.
Everyone has a favorite knife, and this is mine. I have four of them, remnants of a decades-old set of steak knives. I know they are aren’t intended to be used for everyday food preparation, and I do own better knives, but I just keep grabbing these. They are still very sharp. The serrated edge is super-helpful, and my hand and that wooden handle know each other so well. This old knife chops the cauliflower, peppers and onions I need to make ‘Faker’ Tots. These delicious treats are just right for low-sodium and low-carb diets. Tonight, I’ll be serving them with a low-sodium macaroni and cheese dinner. Gotta love ‘kid food’ meals.
Before combining everything and getting into tot-mode, I like to throw the fresh chopped veggies under the toaster-oven broiler just until they start to develop some browning. This step is optional, but I feel it increases the depth of flavor. It also softens the veggies, making it easier to press the tot mixture down tightly in the mini muffin tins. Click these pics for a more detailed look at the broiling effect.
Mini muffin pans have cups that are the perfect size for this recipe. And the pans are flexible, so your tots can be popped out easily.
Mmm. I’m having trouble keeping my fingers off this picture as I type. I’m hopelessly hooked.