This appetizer is a more healthy version of the popular American teiter-tots potato croquettes. Instead of potatoes, these tots prepared from cauliflower, which is crushed into a homogeneous mass and held together by flour and eggs. From the resulting test, then small croquettes of a cylindrical shape are formed. Roll them in gluten-free breading from chopped flakes of rice rice (their can be found in the breakfast department), sprinkle with a culinary spray, so that when baked, they are covered with a golden crisp, and put in the oven. So you get delicious, crispy, and most importantly, non-harmful tots without deep fat. Nutrition value of one serving: (total 6) Calories 160, total fat 12 g., saturated fat g., proteins 7 g., Carbohydrates 11 g., Fiber g., Cholesterol mg., Sodium mg., sugar d. Share with friends: 
Time: 1 hour. 20 minutes. Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 small heads of cauliflower
- 1 tbsp. l olive oil
- Half a small onion, finely chopped
- 1 tbsp. almond flour
- 2 large eggs, separate the whites from the yolks
- 2 tbsp. air rice (breakfast cereals)
- Dipping sauces: e.g. ketchup, mustard, pesto or hummus with red pepper
- You will need: gauze
Recipes with similar ingredients: cauliflower, breakfast cereal, the eggs
Recipe preparation:
- Set the oven grill on the upper level and preheat to 230 ° C. Place the grid stand on the baking tray with the sides.
- In a large frying pan over medium heat, heat the olive butter. Add the onions and fry, stirring frequently, until it browned and does not become soft, about 5 minutes. Remove from heat and cool in a pan.
- Cut the outer leaves and bases from the heads of cauliflower. Divide them into large inflorescences and crop most remaining small stems. In 2 sets, chop the cabbage in the kitchen combine to an almost pasty state and shift to a large bowl. Wipe the food processor.
- Put the cauliflower in the middle of a gauze folded in two layer, and collect the ends into a bundle. Squeeze out as much fluid as possible into the sink, then put the cauliflower back into the bowl. Add the fried onions, almond flour, egg whites and 2 tsp. salt and stir with your hands until you get a stickier mass. Further pick up a tablespoon of dough and roll the balls, then give them a cylindrical shape and place on a baking sheet. On this stage they can be covered with plastic wrap and put in overnight fridge.
- In a food processor, grind rice flakes and pour them into a small dish. In a bowl, beat the egg yolks with 1/4 tbsp. water. Spread the tots, egg mixture, ground flakes and prepared pan with wire rack. Dip the tots in the egg mixture (let the excess drain back into the bowl), roll them in cereal, to completely cover and lay on the grill (for cleaner work, dip the tots in the egg all the time with the same hand, and roll the cereal with your other hand).
- Sprinkle all the tots with a cooking spray, if necessary turning them to cover the entire surface. Not sprayed yet fat tots can be placed on a baking sheet covered with parchment, and put 2 hours in the freezer, and then put in a bag and store in the freezer for 1 month. Before baking sprinkle with a cooking spray.
- Bake the tots on the prepared pan until golden outside, so that they warm well inside, 15-20 minutes. Give cool for a few minutes, then shift to serving dish. Serve with any sauces to choose from.
