I always did secretly love tater-tots—those deep-fried, grated potato gems. These are a bit of a fiddle, I don't mind warning you. But the end result is totally worth it. Get the kids onto it. They won't mind a bit of hard work to get the not quite as naughty end result in their little tums. These are the perfect low carb or dare I say keto version that you can tell yourself are the alternative that means you can eat twice as many! Food positivity people...it's real!
Then go ahead and try some of our other amazing keto friendly recipes!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 180 Grams almonds BUY
- 3 cloves garlic
- 170 Grams parmesan cheese cubed
- 175 Grams mature cheddar cheese cubed
- 4 Tablespoons coconut flour BUY
- generous Pinches pink salt flakes BUY
- black pepper to taste
- 1 Teaspoon smoked paprika
- 1 Teaspoon garlic powder
- 500 Grams cauliflower cut into florets
- Water, for steaming
Place almonds, garlic, cheeses, coconut flour and seasonings into the Thermomix bowl and mill 20 sec/speed 10. Remove from bowl and set aside.
Place cauliflower into the Thermomix bowl and chop 2 sec/speed 5. Transfer to the Varoma dish.
Add water to the 1-litre mark of the Thermomix bowl and set Varoma into position.
Steam 15 min/100°C/speed 4.
Remove cauliflower from Varoma and cool slightly.
Stir through the cheese mixture combining thoroughly. Chill the mixture for at least 30 minutes so that it holds its shape when pressed.
Preheat the oven to 180°C and line a large baking tray with paper.
With damp hands, form ‘tots’ and place onto the tray.
Cook for 10 minutes before turning over and cooking for a further 10 to 15 minutes.