Cauliflower Tots

I have to admit I was a little skeptical at the idea of what cauliflower tots might taste like. As we all know, it can be really challenging to swap out potato for another vegetable and still make it taste delicious and satisfying. Carbohydrates are so hard to replace in the yummy department. And quite honestly I had to play with the recipe many times to get it just right taste and texture wise. The end result are these very delicous Baked (Low Carb) Cauli-Tots. I promise you’re going to love them.

Are Cauliflower Tots Healthy

Since cauli-tots are made with cauliflower and not potatoes, they are most definitely a healthy alternative to traditional tater tots or French fries. In fact, recipes replacing potatoes with cauliflower as one of its main ingredients contain about forty-five percent fewer calories than their counterparts. Yay for this!

I highly suggest you also give my Old Bay Cauliflower Salad,  Mini Cauliflower-Boursin Souffles, and my Cheesy Cauliflower Ranch Bites a try. You will love every bite of these recipes and save yourself a boatload of calories, without the loss of a delicious, comfort food, dish. And you definitely won’t feel guilty about eating more than a handful of these cauli-tots.

These mock tater tots are also a great way to get your picky vegetable eaters to try something different!

Are Cauliflower Tots Keto Friendly

Not all cauliflower tots are keto friendly, especially if they are covered in bread crumbs or dredged in any type of all-purpose flour. However, this version of low carb tots is very keto friendly, with each tot only having 0.5 grams of net carbs. Amazing, right? You can definitely eat a few more than planned with those types of stats. Trust me, you definitely won’t miss the potato, and unlike many other cauliflower recipes, you can’t actually taste much of the cauliflower. It’s a win-win.

A food processor is needed to get the cauliflower into the right consistency for tot making. It will be almost paste like.

How Are Cauliflower Tots Made

• cauliflower is steamed
• mixture of egg, Parmesan, cream cheese and other seasonings are combined
• cauliflower and egg mixture is combined in a food processor
• tots are formed using a #50 scoop and placed on a baking sheet with Parmesan sprinkled on top
• baked in the oven for 30 minutes

Use Parmesan cheese that looks likes this to sprinkle on top of the formed cauli-tots.

Can Cauliflower Tots Be Made In The Air Fryer

I did try making this particular recipe in the air fryer and quite honestly they were not as good as when they were baked in the oven. The air fryer took about fifteen minutes to get them brown, but the texture was just too mushy. However, the air fryer is great for reheating the next day and takes about five minutes at 390 degrees F.

The tots come out the oven perfectly golden brown and crispy around the edges. I promise you are going to be craving these bite-sized tots!

What Can I Serve With Cauliflower Tots

• Perfect Air Fryer Salmon
• Zesty Pork Tenderloin
• Buttery Sheet Pan Garlic Shrimp

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What Equipment Do I Need To Make Cauliflower Tots

• A food processor (11 cup capacity). This gets the cauliflower into the the proper consistency.
• A #50 scoop is essential to making the perfect sized cauliflower tots. The dough is very sticky, making it difficult to handle by hand.

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Baked (Low Carb) Cauli-Tots

Crispy, cheesy and tasty, these Baked (Low Carb) Parmesan Cauli-Tots are the answer to a healthy dinner side dish everyone in the family will love.

Course Side Dish

Cuisine American

Keyword Baked Low Carb Cauli Tots

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Resting Time 5 minutes minutes

Total Time 1 hour hour

Servings 40 tots

Calories 31kcal

Author Cathy Pollak

Ingredients

• 1-1/4 lbs cauliflower florets
• 1 large egg, beaten
• 1 cup grated Parmesan cheese (green can)
• 2 oz cream cheese, softened
• 1 tbsp avocado oil
• 1 tsp Italian seasoning
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp coarse ground black pepper
• 1/2 cup shredded Parmesan cheese, chopped slightly

Instructions

• Preheat oven to 425 degrees F.
• In a large pot, fitted with a steamer basket, steam cauliflower until it is fork tender, but not mushy. Let cool 10 minutes.
• Meanwhile, in a medium sized bowl, mix together egg, grated Parmesan cheese, cream cheese, avocado oil, Italian seasoning, garlic powder, onion powder and pepper. It will be very paste like. Set aside.
• In the bowl of a food processor (at least 11 cup capacity) add steamed cauliflower and Parmesan paste. Process until mixture is fully combined. Mixture will be very sticky and there should not be any large pieces of cauliflower visible.
• Line a large baking sheet with parchment paper. Using a #50 scoop, scoop out cauliflower mixture and run a knife across the back to compact mixture, making it flat on one side. Repeat until all of the mixture is used. (Should make about 40 tots, so eight rows of 5 tots each.)
• Place store-bought shredded Parmesan on a cutting board and chop it slightly as the shreds can be a little long. (see picture above). Sprinkle some on the top of each tot, pressing it in slightly. Some will fall around the base of the tot when you do this and that's good. It forms a nice crunchy little base. 
• Place tots in the middle rack of the oven and bake for 15 minutes. Place a piece of parchment on top of the tots and bake for another 15 minutes. Tots should be nice and golden brown with a slight crunch, but will still feel slightly soft as these are not potatoes. 
• Let sit for five minutes before serving. Serve with your favorite dipping sauce.
• These reheat great in the microwave, oven, air fryer or deep fryer.

Nutrition

Serving: 1tot | Calories: 31kcal | Carbohydrates: 0.9g | Protein: 2.2g | Fat: 2.2g | Saturated Fat: 1.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 10.4mg | Sodium: 75.1mg | Potassium: 43.5mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 35IU | Vitamin C: 8.6mg | Calcium: 56mg | Iron: 0.1mg

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The post Baked (Low Carb) Parmesan Cauli-Tots appeared first on Noble Pig.

Who does not love soup? This recipe is as satisfying as my Creamy Tomato Chipotle, Skinny Italian Vegetable and Kicked-Up Broccoli Cheese Soups.

Soup season is upon us, except for those few states who either never really cool off or just haven’t gotten there yet. However, I do know lots of us never stop eating soup, regardless of the season. If you’re inside with air conditioning I guess it really doesn’t matter all that much. Luckily this Spicy Low Carb Hamburger Soup is going to fit into your lifestyle regardless of the weather. Enjoy it now or a month down the road.

How many of of you like to enjoy low carb eating while at home and save all the indulgent eating for when you’re out or on vacation? I know once I became forty years young, sugary food or carbohydrate loading really does play a role when it comes to weight gain. Life is truly unfair sometimes. Meals like this Low Carb Bacon Cheeseburger Salad or an appetizer like Dill Pickle Dip do help when it comes to not loading up with carbohydrates.

However, life is short so I also subscribe to the notion of eating all the things within moderation. Including this delicious soup!

WHY MAKE A HOMEMADE SEASONING BLEND:

Homemade seasoning blends tend to be lower in carbs than store-bought, especially when it comes to taco seasoning.

You can absolutely use premade taco seasoning in this soup if you choose, however they tend to be high in carbohydrates. I’ll leave it up to you. It will taste good either way.

This is the perfect sized dice when it comes to the celery for this soup. It cooks quickly and that’s what you want.

WHAT DO I SERVE WITH SPICY LOW CARB HAMBURGER SOUP:

I know a lot of you will ask if this soup tastes like pumpkin. It does not. Make sure you use a can of one hundred percent pure pumpkin and not pumpkin pie mix. The soup has a very savory flavor that pairs nicely with the hamburger in the soup and other ingredients.

If you could care less about carbs, I would serve this soup with this easy to make artisan bread. If you are really watching your carbohydrate intake, this is my favorite low carb bread.

WHAT KIND OF GROUND BEEF DO I USE FOR SPICY LOW CARB HAMBURGER SOUP:

That’s really up to you and is dependent on the type of diet you might be following. If you are observing a low fat nutrition plan you might want to use ground beef with a 93/7 fat percentage. If you are on a keto diet, ground chuck or an 88/12 fat percentage will be a better choice.

The ingredients and beef choice for this soup were made with ground chuck and the keto diet in mind.

WHAT DO I GARNISH MY SPICY LOW CARB HAMBURGER SOUP WITH:

As indicated in the recipe, don’t forget to garnish your soup with extra cheese, chunks of avocado and swirl in a dollop of sour cream, it’s the best. I also can’t imagine this soup without my favorite hot sauce!

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Spicy Low Carb Hamburger Soup

Easy, delicious and ready in under thirty minutes, this Spicy Low Carb Hamburger Soup is a hearty and warming dinner. Since it makes a large batch, there will be enough leftovers for lunches and dinners that week. This soup is keto friendly.

Course Soup

Cuisine American

Keyword Spicy Low Carb Hamburger Soup

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 14 cups

Calories 278kcal

Author Cathy Pollak

Ingredients

• 1 tbsp chile powder
• 1 tbsp smoked paprika
• 1 tbsp ground cumin
• 3/4 tsp granulated garlic
• 1/2 tsp onion powder
• 1/2 tsp ground cayenne pepper
• 1/2 tsp table salt
• 2 lbs ground beef chuck
• 1-3/4 cups (8 oz/229 g) chopped celery
• 8 cups beef broth or beef bone broth
• 1 (12 oz) can nacho sliced pickled jalapenos
• 1 (15 oz) can pure pumpkin
• 1 medium ripe avocado (about 6 oz when whole), peeled and seeded
• 3 cups pre-shredded Mexican Style cheese blend
• garnish each bowl with more avocado, cheese, sour cream and your favorite hot sauce

Instructions

• In a small bowl, combine chile powder, paprika, cumin, garlic, onion powder, cayenne and salt. Set aside.
• In a large Dutch oven (7 quart), brown ground beef until almost done and add previously made seasoning blend, stirring to incorporate fully into the meat. Add celery and continue to saute for about 2 minutes more. Pour in beef broth and bring to a boil.
• Meanwhile, in a blender, puree jalapenos, pumpkin and avocado until smooth. Add puree to boiling liquid and stir until fully incorporated and smooth. Turn off heat. Stir in cheese.
• Garnish each bowl with more avocado, cheese, sour cream and your favorite hot sauce.

Nutrition

Serving: 1cup | Calories: 278kcal | Carbohydrates: 5.6g | Protein: 18.4g | Fat: 19.9g | Saturated Fat: 8.6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 65mg | Sodium: 760mg | Potassium: 115.9mg | Fiber: 1.8g | Sugar: 1.9g | Vitamin A: 3810IU | Vitamin C: 5.4mg | Calcium: 170mg | Iron: 1.7mg

The post Spicy Low Carb Hamburger Soup appeared first on Noble Pig.

My whole family loves this salad. Not only does it have the perfect crunch (hello dill pickles) it is packed with flavor between the bacon, ground beef and cheese. And the dressing has no added artificial sweeteners, which I tend to shy away from anyway. In fact, this salad won’t taste like anything low carb, it’s just delicious.

I have made lots of “cheeseburger” flavored meals in the past and we still love them. Have you ever tried my Bacon Cheeseburger Soup, Cheeseburger Mac and Cheese or my Cheeseburger Quiche? They’re definitely not low carb, but so delicious. And speaking of delicious, these Cheeseburger Fillo Squares with Copycat Big Mac Sauce get made frequently for game day. You can’t miss with any of these recipes.

However, for weeknight eating, this salad is the perfect meal and let’s me save the “bad eating” for the weekend, when things like sugar don’t count. Right?

What I like about this salad is I don’t have to mix it altogether if I don’t want to. In fact, I often make it and keep the individual ingredients separate. This allows me to throw together a portion at different times of the day. Keeping ingredients separate also helps if you have a household where everyone is on a different eating schedule or you want to pack some up and take for lunch on the go. It’s versatile either way.

Give this salad a chance and make it for dinner this week, I think you’ll like it.

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