• 12 oz. riced cauliflower (I used Green Giant Riced Cauliflower. I left it in the fridge overnight to thaw out)
  • 2 eggs
  • 3/4 cup reduced-fat cheddar cheese, shredded
  • 1 tablespoon chopped chives
  • 1 tablespoon minced onion
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Preheat oven to 400 degrees F.
  2. In a large bowl, mix all of the ingredients together.
  3. Spray a mini muffin pan with cooking spray. Using a tablespoon, fill the muffin pan with the cauliflower mixture.
  4. Bake for 10 minutes, then flip over the cauliflower tots. Bake another 8-10 minutes or until the tots are golden brown.
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