Cauliflower “Tots”

Serves #
6 Servings; Net carbohydrates: 9 grams per serving.

Notes from the Chef

I just heard the collective groan. Is nothing sacred? NO not when it comes to making things Diabetes-Compatible that you remember as a child and miss as a person with Diabetes. I make this in big batches and freeze what I don’t plan to use that meal. Funny thing is that as kid-like as this dish is, it is also an elegant side for a grown-up meal if you place the mixture in a pastry bag fitted with a star tube and press out the “tots”. To quote my friend Michael: “Who doesn’t like a good “tot?” The answer is:…his wife.

Ingredients

• 1 – large head of cauliflower
• 2-3 cloves of garlic, peeled and sliced thinly
• 2 – TBSP. Butter
• Enough salted water to cover the cauliflower by about 2 inches.
• 1 medium shallot (you may substitute ¼ red onion or 6 scallions)
• Salt and pepper to taste
• ½ cup. grated parmesan cheese
• 2 – tsp. fresh dill (optional)
• 2 – tsp. fresh parsley
• 2 TBSP. whole wheat flour (you may substitute white flour)
• 1 egg, well beaten

Preparation

1. Sauté the shallots (or onion or scallion) in the butter until just barely golden in color. Set aside.
2. Bring salted water and garlic slivers to a boil. Cut cauliflower into florets.
3. Add the cauliflower to the water and cook for 10-12 minutes until the cauliflower is very soft. Drain and return to the pot. Keep the heat on and allow the excess moisture to evaporate a little.
4. Remove to a mixing bowl or the bowl of a food processor Whip the cauliflower until it is smooth. Add the dill and parsley, salt and pepper then whip until combined. Add the parmesan cheese, egg and flour and combine well. Add the sautéed shallots and stir in by hand.
5. PREHEAT OVEN TO 400°F.
6. Using either a small ice cream (1 ounce) scoop or two teaspoons, scoop out the mixture and round out the “tots” Place on a sheet pan lined with parchment paper or oiled aluminum foil.
7. Bake for 10-12 minutes until the “tot” start to turn golden brown. Serve at once.

Nutritional Information per Serving

Serving size = 1/2 cup (only add if the serving size isn’t obvious)

• # Calories
• # g Fat
• # mg Cholesterol
• # mg Sodium
• # mg Potassium
• # g Carbohydrate
• # g Fiber
• # g Protein

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.