Cauliflower Potato Blue Cheese Tots are will make every member of the family happy to eat their veggies.
I had Potato Blue Cheese Tots at the Georgia Club when my parents had taken me to celebrate my birthday. They had been raving about a lobster BLT they had there. These little gems came with the sandwich only theirs had no cauliflower and were deep-fried. Calories don’t count on your birthday, right? The lobster BLT was good but these were fantastic. Who needs birthday cake when you can have deep-fried nuggets of potato and blue cheese.
I knew I could lighten them up easily. I would substitute some cauliflower for part of the potatoes and go with a good pungent blue cheese so I could use a little less. Of course frying was out of the questions but thanks to a little panko they baked up beautifully. It’s just one of those giddy, happy moments when an idea you had in your head works. I love that feeling. Wish it happened with every recipe but alas there are a lot of failures to go along with the rewards. These are a great reward.
I am really lucky my parents live close by. When we lived in Florida we lived about an hour apart. About a year after we moved to Georgia, they followed. They couldn’t take being anyway from my little one. She is an only grandchild and I am their only child. Funny I always said I would never have only one child, it can be very lonely but as the saying goes “Never say never”. It turned out we only had one. You don’t have to worry about saying never to my Cauliflower Potato Blue Cheese Tots. They are healthy, low-calorie and oh so satisfying.
One note about the blue cheese. If you have a Sam’s Club membership they have a delicious smoked blue cheese. It was fantastic in this dish. You can also find good blue cheese at reasonable prices at Costco too.
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- 1 ½ cups shredded potatoes (I used frozen that have been thawed)
- ⅓ head raw cauliflower, cut into quarters
- 2 tbsp. water
- 1½ oz. blue cheese, crumbled
- ¼ cup all-purpose flour
- ½ tsp. kosher Salt
- ⅛ tsp. fresh ground black pepper
- ½ cup panko bread crumbs
- ½ tsp. smoky paprika
- ½ oz blue cheese crumbled
- ¼ cup non-fat Greek yogurt
- 1tsp to 1 tbsp. Franks red hot sauce
- Preheat oven to 425°. Place a large wire rack on top of a baking sheet.
- Place cauliflower in a food processor and pulse until cauliflower is the size of rice. You want about 1 ½ cups of cauliflower.
- Place cauliflower into a glass bowl and add 1 tbsp. water. Cover and microwave on high for 1 ½ minutes. Drain.
- Pour cauliflower into a large bowl with potatoes, blue cheese, salt and pepper. Mix well.
- Pour panko and smoky paprika into a shallow baking dish.
- Take 2 tbsp of the potatoes mixture and form into a tot. They are delicate, be careful.
- Dredge in panko.
- Place onto wire rack. Spray with cooking spray.
- Bake for 20 to 25 minutes.
- To make dip, mix all ingredients in a small bowl.
But wait, there’s more. Check out these deliciously, healthy side dishes: