2 C. roughly chopped cauliflower (or 1-1/2 C. cauliflower rice)
1/4 C. fat-free liquid egg substitute
1/4 C. whole wheat panko breadcrumbs
1 T. grated Parmesan cheese
1/2 t. garlic powder
1/2 t. onion powder
1/4 t. salt
1/8 t. black pepper
1/4 C. shredded part-skim mozzarella cheese
8 pieces turkey pepperoni, finely chopped
1/4 C. canned crushed tomatoes
1/4 t. Italian seasoning
Instructions
Preheat over to 400. Line a baking sheet with parchment paper.
Pulse cauliflower in food processor until reduced to consistency of
coarse breadcrumbs. (Even if you being with cauliflower rice, don't
skip this step).
Place cauliflower crumbs in a large microwave-safe bowl, cover
and microwave for 2 minutes. Uncover and stir. Recover and
microwave for another 2 minutes, or until hot and soft. Transfer
to a fine-mesh strainer to drain. Let cool for 10 minutes or until
cool enough to handle. Using a clean dish towel or paper towels,
firmly press out as much liquid as possible.
Return cauliflower to the large bowl. Add egg substitute,
breadcrumbs, Parmesan cheese, 1/4 t. garlic powder, 1/4 t. onion
powder, salt and pepper. Add mozzarella cheese and chopped
pepperoni, mix thoroughly.
Firmly and evenly form mixture into 28 tots, each about 1/2
inch long, 1/2 inch wide and 1/2 inch thick. Place tots on baking
sheet, evenly spaced. Bake for 10 minutes. Carefully flip tots.
Bake until golden brown and crispy, 10-12 minutes. To make
sauce, in small microwave safe bowl, combine crushed tomatoes,
Italian seasoning and remaining 1/4 t. each garlic and onion
powder, mix well.
Originally Submitted
2/8/2017
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