Crispy Cauliflower Parmesan Tots

Crispy Cauliflower Parmesan Tots are a fun, lighter twist on classic tater tots. Riced cauliflower, Parmesan and mozzarella bake into crispy little tots with tender, cheesy centers.

Homemade cauliflower tots with Parmesan and herbs, baked until crispy. A lighter, low-carb-friendly take on tater tots. They're a great side for burgers and chicken, and they're easy to make low-carb by using almond flour.

Why You’ll Love This Recipe

• Lighter than tater tots
• Low-carb option
• Crispy and cheesy
• Kid-approved

Ingredients for Crispy Cauliflower Parmesan Tots

• 1 medium head cauliflower (about 4 cups riced)
• 1 large egg
• 3/4 cup (75 g) grated Parmesan
• 1/2 cup (50 g) shredded mozzarella
• 1/3 cup (35 g) breadcrumbs or almond flour
• 2 tbsp chopped chives
• 1/2 tsp garlic powder
• 1/2 tsp salt and 1/4 tsp pepper

Equipment You’ll Need

• Large mixing bowl and spatula
• Baking sheet lined with parchment, or a mini muffin tin
• Box grater or food processor
• Clean kitchen towel for squeezing out moisture
• Small cookie scoop for even-sized bites

Ingredient Notes

• Cauliflower: Fresh or frozen riced cauliflower both work.
• Cheese: Parmesan helps them crisp; mozzarella keeps them gooey.
• Binder: Breadcrumbs or almond flour soak up moisture.

The Secret to Crispy Cauliflower Tots

Cauliflower holds a surprising amount of water once cooked, so squeezing it is the most important step. Wrap the cooled cauliflower in a towel or nut-milk bag and twist until almost no liquid comes out. Parmesan then acts like a crispy coating, while mozzarella keeps the inside soft and cheesy.

Full measurements and printable instructions are in the recipe card below.

How to Make Crispy Cauliflower Parmesan Tots

Step 1

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.

Step 2

Rice the cauliflower in a food processor. Microwave 4-5 minutes, cool, then squeeze dry in a towel.

Step 3

Mix with the egg, Parmesan, mozzarella, breadcrumbs, chives, garlic powder, salt and pepper.

Step 4

Shape into small tots and place on the baking sheet.

Step 5

Bake 22-25 minutes, flipping halfway, until golden and crisp.

Step 6

Serve hot with ketchup or garlic aioli.

Tips for the Best Results

• Squeeze, squeeze, squeeze the cauliflower.
• Chill the mixture 10 minutes if it's hard to shape.
• Don't crowd the pan.

Variations to Try

• Add cheddar and jalapeño.
• Use everything bagel seasoning on top.
• Mix in chopped spinach.

What to Serve With It

Serve with ketchup, sriracha mayo or ranch alongside burgers or grilled chicken.

Storage and Reheating

Squeeze the cooked cauliflower thoroughly; it holds a lot of water. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 375°F (190°C) oven or air fryer for 8-10 minutes to keep the edges crispy.

Perfect for Any Occasion

Serve these tots anywhere you'd normally serve fries or tater tots: next to burgers, grilled chicken, fish, or sandwiches. They're also perfect for game-day platters with a few dipping sauces, and they make a great low-carb snack for afternoons when you want something crispy and satisfying without reaching for chips.

Make-Ahead and Freezing Tips

Prepare the mixture and shape the tots up to a day ahead. Keep them covered in the fridge and bake when ready. You can also freeze the shaped, unbaked tots on a tray and bake them from frozen, adding about 5 minutes.

Frequently Asked Questions

Are these keto?

Yes, if you use almond flour instead of breadcrumbs.

Can I use frozen riced cauliflower?

Yes, cook, cool and squeeze dry.

How do I reheat them?

Air fry or bake at 400°F for 5-7 minutes.

Can I make these without a food processor?

Yes. Use a box grater to grate the cauliflower into rice-sized pieces.

Why are my tots mushy?

There was still too much water. Squeeze the cauliflower harder and bake a few minutes longer.

Final Thoughts

Crispy, cheesy and lighter than the original, these cauliflower tots are a must-try.

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