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Cauliflower 'Faker' Tots

Served hot and crunchy, these 'faker' tots make a delicious appetizer. No potatoes were harmed in the re-making of this classic treat.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Side Dish, Vegetables
Cuisine: American, Low Carb, Low Sodium
Servings: 4 people


  • 2 cup califlower florets only, minced
  • 1/2 cup white onion minced
  • 1/4 cup green bell pepper minced
  • 2 each egg large
  • 1/2 cup Gruyère cheese shredded
  • 1/4 cup bread crumbs dry. If possible, use toasted crumbs for extra flavor.
  • 1 tsp parsley
  • 1 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • olive oil cooking spray or regular olive oil


  • Preheat oven to 375°F. Spray mini muffin tins (or tin, for a total of 12 mini muffin cups) with olive oil cooking spray or lightly grease with olive oil. Set aside.
  • Combine the minced raw cauliflower, onion, green pepper in a medium sized mixing bowl. (Fun tip! If you lightly broil the vegetables after dicing and before combining, it will add another layer of flavor to the tots. I do this in my toaster oven.)
  • Crack both eggs into the vegetables. Stir until the eggs have broken down and all the vegetables are coated.
  • Add the cheese, bread crumbs and all spices to the vegetable mixture. Stir until well distributed throughout the vegetable mix.
  • Spoon about 1 tablespoon of mixture in each mini-muffin cup, and press down firmly with fingers to make a solid tot. You want to only half-fill each mini-muffin cup. Keeping them thin will increase their crunch.
  • Bake for 20 minutes or until the tops look crispy.
  • Serve immediately for maximum crispness.


This recipe serves four people. One serving is three tots. (Face it, you're going to want to double the recipe, right? Or triple it?)