- 4 cups small cauliflower florets
- 1 1/2 tsp baking powder OR 2 1/2 tbsp flaxmeal
- 1/3 cup flour (spelt, white, oat, gf ap, and sorghum work. Readers say almond flour works)
- 1 tsp dried oregano, optional
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/2 cup to 2/3 cup breadcrumbs OR almond flour
Line a baking sheet with parchment, and set aside. If using flaxmeal, whisk it with 1/4 cup water and refrigerate at least 30 minutes. Chop cauliflower into small florets, then steam until fall-apart soft. Drain fully. Stir flour with the oregano, garlic, and salt (and baking powder, if using). Preheat oven to 425 F. Once cauliflower cools, place it in a clean dish towel or cheesecloth over a sink or bowl, and squeeze out as much moisture as you can. You want it super dry. Place squeezed-out cauliflower into a bowl, and mash with a fork. Add all remaining ingredients except the breadcrumbs. Only if using the baking powder option, also add 3 tbsp water. Mash very well. If using breadcrumbs, crush or process them until fine. Form tater tots with your hands, and roll in the crushed breadcrumbs or almond flour. Bake 25 minutes, or until lightly browned and crispy.View Nutrition Facts