If you need a way to get your family to eat more vegetables, give these a try. These kid-friendly cauliflower tots are so good, they won’t realize they are eating cauliflower. They are great as a side dish and are easy to make.
Last year I fell in love with zucchini tots, and since adapted the recipe using cauliflower instead during the colder months when zucchini isn’t in season. I also had issues with them sticking to my mini muffin pan, and found making them on a non-stick baking sheet the perfect solution. My older daughter loves these, but my toddler still prefers to eat her vegetables raw (go figure!). I plan in trying these with broccoli next, will let you know how they turn out!
Cauliflower Tots Skinnytaste.com Servings: 4 • Size: 8 tots • Old Points: 3 pts • Points+: 4 pts Calories: 148 • Fat: 5 g • Protein: 10 g • Carb: 16 g • Fiber: 3 g • Sugar: 2 g Sodium: 397 mg (without salt) • Cholesterol: 47 mg Ingredients:
Directions: *to cook the cauliflower florets, steam a little over 2 cups raw cauliflower florets in a little water covered for for 4 to 5 minutes or until tender but not mushy, then drain well and dry on paper towel, then using a knife finely chop and set 2 cups aside. Preheat oven to 400°F. Spray a nonstick cookie sheet with cooking spray. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16-18 minutes, turning halfway through cooking until golden. Makes about 32 – 34 tots From: skinnytaste.com
To kick of Food Allergy Awareness Week, I thought we would tackle a big summer challenge, birthday parties! These versatile gluten-free vanilla cupcakes are free of the top eight allergens, and yes, they are even vegan! The recipe was created by Sarah Bakes Gluten Free and shared with us by So Delicious Dairy Free for an everyone-friendly treat. Sarah uses...