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Audrey Ling
Course Side


  • Cauliflower: 1 large or 2 medium cut into florets
  • White onion: 1/2 finely chopped
  • Breadcrumb: 1/3 cup
  • Parmesan cheese: 1/3 cup
  • Egg: 2 1 for egg wash
  • Salt: 1/2 tsp
  • Ground black pepper: 1/2 tsp


  • Preheat oven at 180 degrees Celsius. (350 F)
  • Boil cauliflower for about 5min till fork tender. Drain and pat dry.
  • Pulse cauliflower in blender for 2 to 3 times into small bits but not mashed. Place into a large mixing bowl.
  • Add onion, breadcrumbs, parmesan cheese, 1 egg, salt and black pepper into mixing bowl. Mix evenly.
  • Knead about 2 tbsp of cauliflower mixture into a tater tot shape. Place onto a greased baking tray.
  • Knead remaining mixture into tater tot shapes and place 1? apart on tray. Brush with egg wash.
  • Bake 35 – 40min till golden brown.
  • Flip tater tots to the other side. Brush with egg wash. Bake for another 10min.
  • Serve warm with mayonnaise.


Put the bowl of cauliflower mixture into the fridge to chill for 30 minutes after step 4 above before kneading them into shape. It is a lot easier, less wet, and especially helpful if you’ve not managed to drain away all the liquid from the boiling of the cauliflowers.
This recipe was kindly adapted from Just A Taste’s ‘5-Ingredient Baked Cauliflower Tots‘.