Yesterday Mike and I went on a green onion hunt. For some reason Sundays are not the day to buy green onions. I guess Mondays are the days that stores restock? Anyway, at first, we were at this little Japanese market and I was going to buy some Tokyo negi, which is kind of like a giant green onion. But, I was too snobby about it because I wanted tiny, cute green onions, so I was all like, nah, let’s get our green onions somewhere else.
We happened to be going to another grocery store anyway – otherwise I would have sucked it up and gotten the Tokyo negi – but when we got there the green onion section was cleaned out. I asked the helpful man who was restocking cantaloupes (why they have cantaloupes and not green onions, I don’t know) and he said that there were no green onions in the back and that they were out of a lot of things.
Luckily, there happened to be a tiny independent store that was in walking distance and I was certain they would have green onions. But, no, the older gentleman that I asked in that store gently laughed at me and said, “No, no green onions today.”
At that point, I felt like green onions were an absolute necessity so we stopped by one other store that was on the way home. Of course, there were no green onions there either. But we ran into a friend who chased us across the parking lot so that was fun! (Hi Betty!)
After all that, these guys happen to have green onions in them because I found a half a bunch languishing in the crisper. But, if your town has a green onion shortage too, you can skip out on the green onions or maybe substitute in some finely diced yellow onion for a bit of onion-y goodness.
These tots are based off of these broccoli tots, which are absolutely delicious, but if you’re looking for a way to get some cauliflower into your life, these tots are calling your name. Crispy and crunchy on the outside, creamy and cheesy on the inside, these guys are perfect when you’re feeling the tot craving. Dip them into a bit of sriracha mayo (literally sriracha and mayo mixed together, to taste) and you’ve got yourself a heathy(ish) snack. Yay vegetables!
Cheddar Cheese Cauliflower Tots adapted from these Broccoli Tots
makes about 28 tots
- 12 ounces cauliflower
- 1 large egg
- 1/4 cup sliced green onions
- 2/3 cups shredded cheddar
- 1/2 cup panko
- salt and freshly ground pepper
Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
Blanch the cauliflower in boiling water for 4-5 minute then immediately shock with cold tap water or an ice bath. Drain very, very well.
Chop finely and mix throughly with the egg, green onions, cheddar, and panko. Season generously with salt and pepper. Scoop about 1.5 tablespoons of mix into your hands and shape into a tater-tot shape. It helps if you keep your hands wet while you’re shaping. Place on your prepared baking sheet. Repeat until all the tots are made.
Bake until golden brown and crispy, 18-20 minutes, turning the sheet half way. Broil on high for 5 minutes (keep an eye on the oven while doing this) for a bit of golden brown goodness. Remove from the oven and enjoy hot with ketchup, sriracha, or sriracha mayo!
Note: I used a mini ice cream scoop to keep the sizes consistent. If you like, you can just scoop out the tots and bake without shaping into a log.
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