How yummy do those look?  Here’sa great way to get more veggies into your kids….or even your husband!  🙂

 

Oven Roasted Cauliflower Tater Tots! YUM!

1 large head cauliflower
1 large egg
1/2 cup grated Parmesan cheese
1 tablespoon Deer
Valley Oomph*

Begin by turning that head of cauliflower into
‘rice.’ Pop this raw veggie into a food processor and chop it up very fine,
into teeny tiny rice-like pieces. If you live in the desert southwest (like I
do) the air will dry out the cauliflower bits rather quickly. In more humid
climates, spread the little cauliflower bits onto a paper towel to absorb some
of the moisture.

And, then… Put the Cauliflower rice into a bowl,
whisk an egg, pour that onto the cauliflower, stir in the Parmesan cheese.
Using your hands, shmoosh these goodies into tater tot shapes. Spread onto a
cookie sheet and bake @400 degrees (F.) for approximately 20 minutes, or until
a nice crispy brown on the edges.

* TIP: Do not use low fat, low sodium cheese. Fat
and sodium contribute mightily to the flavor and texture of cheese. If you want
to go that route, skip the cheese altogether. 

** Deer Valley Oomph is a southwestern seasoning
that gives veggies a great flavor kick. If you’re looking to create your own,
try something like this:

Southwestern Seasoning Ingredients: 

1/4 cup EACH: chili powder and onion powder 
2 tablespoons EACH: ground cumin, ground coriander,
dried oregano, dried basil, & garlic powder.

~ Recipe by: Kate from the High Altitude Gardening
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