Sunday, November 6, 2016
CHEESY CARROTS AND CAULIFLOWER TOTS
This recipe from Diethood would make a yummy addition to your holiday table. I've made them quite a few times and they are delicious.
4 cups water
1/2 teaspoon salt
1 small head cauliflower, cut into florets
2 large carrots
2 green onions, thinly sliced, white parts only
3 garlic cloves, minced
1 cup panko breadcrumbs
1/2 cup grated reduced fat sharp cheddar cheese
1/4 cup grated parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 cup finely chopped fresh parsley
salt and fresh ground pepper, to taste
Preheat oven to 400 degrees
Prepare a baking sheet with cooking spray and set aside.
In a large sauce pot add water and salt. Bring water to a boil over medium heat.
Par boil the cauliflower and carrots for 4-5 minutes.
Drain cauliflower and carrots into a large colander and rinse with cold water. Once the vegetables are cool, pat dry with paper towels.
Combine sliced green onions, garlic, breadcrumbs, egg, cheeses, oregano, garlic powder, parsley, salt, and pepper in a medium size bowl.
Add cooled cauliflower and carrots to food processor; pulse several times. Don't over pulse, you don't want the mixture to be finely chopped.
Add the cheese mixture to food processor and pulse again for 5 to 6 times or until all is well combined.
Shape ovals with about 2 tablespoons of the mixture with your hands.
Transfer to prepared baking sheet and bake for 10 minutes. Flip the tots and continue to cook for 9 to 10 minutes, or until golden browned.
Remove from oven and let stand a few minutes.
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