Cauliflower "tatertots"

By cyosi

Ingredients

• 4 cups (about half of a large head) shredded cauliflower
• 2 oz. (about 1/2 cup) shredded sharp cheddar cheese
• 1/2 cup hot sauce
• 1 egg
• 1/2 cup cornmeal
• Your favorite Blue Cheese or Ranch dip or dressing for dipping (such as my Greek Yogurt Blue Cheese Dip), if desired
• I added about 1/4 cup of ranch dressing and some salt (approx. 1/2 teaspoon) to my cauliflower mixture before baking. They baked for 20 minutes and turned out really good and crispy.

Preparation

Step 1

Preheat your oven to 400°F. Spray a mini muffin tin with oil or coking spray.

Place the shredded cauliflower in a kitchen towel and squeeze out the excess moisture. Combine all of the ingredients (except the Blue Cheese or Ranch dip) in a large bowl, and mix together thoroughly. I like to use a fork.

Using a spoon or scoop, divide the mixture between the muffin cups and press down firmly into the cups. Bake at 400°F for 20-25 minutes, or until golden brown and crispy. Serve with Blue Cheese or Ranch Dip for dipping.