Whether it's a party, weeknight dinner, or Saturday snack, these always win with everyone. The cauliflower marries with the almond flour and cheese, making buttery, satisfying bites. Dip them in ketchup or a favorite sauce, or eat them alone. They're so darn good every time.

This recipe yields 4-5 servings.

INGREDIENTS

4 cups cauliflower florets
1 large egg
⅔ cup almond flour
½ teaspoon of sea salt
½ teaspoon freshly ground black pepper
2 tablespoons melted butter
¼ cup grated cheddar cheese
¼ cup grated parmesan cheese

500 grams cauliflower florets
1 large egg
85 grams almond flour
3 grams sea salt
3 grams freshly ground black pepper
27 grams melted butter
30 grams grated cheddar cheese
30 grams grated parmesan cheese

Directions

Preheat the oven to 400°. Line a baking sheet with parchment paper and set aside. Bring an inch of water to a boil in a medium pot. Place the cauliflower in a steamer basket set over the boiling water. Cover and steam the florets for 5 minutes, until they’re soft and easily pierced with a fork.
Working in batches, place the steamed florets in the food processor or blender and pulse for 10 seconds until they are finely chopped. Transfer each batch of meal to a clean, thin dish towel or piece of cheesecloth. Continue to process the remaining florets. Once all the cauliflower is cool enough, gather the corners of the towel and, working over the sink, squeeze out as much liquid as you can. Transfer the squeezed cauliflower to a large bowl.
Add the egg, parmesan, and cheddar cheeses, almond flour, and salt and pepper to taste in the bowl with the cauliflower. Mix everything together. Allow the mixture to rest for 5 minutes so it can come together.
On a lined baking sheet generously coat with 1 tablespoon of melted butter. Use your hands to form bite sized tots, about 1-inch long by ½-inch wide, placing them on a baking sheet about 1-inch apart. All the tots should fit on one pan. Lightly brush the tops of the tots with the remaining butter. Bake for about 20 minutes, until golden brown. Flip the tots and continue to cook for another 10-15 minutes, until they are browned all over.
While the tots are hot, sprinkle with additional salt and serve with ketchup, if desired.

Tips

*These cauliflower bites are so versatile. They pair beautifully with ketchup for kids or elevated with truffle oil, chimichurri, or your sauce of choice. Store leftovers in the fridge or freezer and reheat in the oven or air fryer for a crispy fresh snack.