Crispy Parmesan Cauliflower Tots in the Air Fryer
These crispy cauliflower tots are made with homemade riced cauliflower, Parmesan, and breadcrumbs, then air-fried until golden and crunchy.
- Prep15 min
- Cook25 min
- Total40 min
- DifficultyEasy
- Servings4
If you're looking for a healthier twist on classic tater tots, these cauliflower tots are a fantastic choice. They're packed with flavor from Parmesan and garlic, and the air fryer gives them a perfect crispy exterior without deep frying.
These little bites are great as an appetizer, snack, or even a side dish. They're easy to make and sure to be a hit with both kids and adults. Serve them with your favorite dipping sauce for extra deliciousness.
Ingredients
Servings
Converted amounts are rounded.
Method
- Place the cauliflower florets in a large pot with about 1 inch of water at the bottom. Cover and cook over medium heat for 15–18 minutes, until fork-tender.
- Drain the water and transfer the cauliflower to a food processor.
- Pulse the cauliflower until it resembles rice grains.
- Place the riced cauliflower in a clean kitchen towel and squeeze out as much moisture as possible.
- In a large bowl, combine the drained cauliflower with Parmesan, egg, breadcrumbs, salt, and garlic powder. Stir well.
- Once the mixture is uniform and slightly sticky, scoop out 1 tablespoon at a time and shape into tight balls. Then, pinch the sides to form oval shapes. Repeat with the remaining mixture.
- Spray the air fryer basket with olive oil spray. Place the tots in the basket without overcrowding. Cook at 400°F for 10–12 minutes, until golden brown and crispy.
- Garnish with chopped parsley and extra Parmesan if desired. Serve with your favorite dipping sauce.
💡 Tips
- Make sure to squeeze out as much water as possible from the cauliflower to get crispy tots.
- If you don't have an air fryer, you can bake these in the oven at 425°F for 15-20 minutes, flipping halfway.
- These tots are best served fresh, but you can reheat them in the air fryer for a few minutes.
Inspired by a recipe from FeelGoodFoodie