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Old 01-19-2009, 03:32 PM   #61
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gosh... i never feel like cauliflower works as a potato sub, BUT i will probably try this!
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Old 01-19-2009, 03:40 PM   #62
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Keeping my fingers crossed that this is gonna be delicious
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Old 01-19-2009, 04:41 PM   #63
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i just tried these with almon flour. No go!!! I am now using the second halve to see if patties are better.
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Old 01-20-2009, 03:35 PM   #64
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Appearantly I missed something because some of mine started coming apart in the frying process. I only had a few that actually stayed intact. I also stuck some in the oven to bake much better.... but I am saving those for lunch tomorrow. I am trying to cut out the pm snacking even if it is low carb. I am not eating out of hunger just plain boredom and hey its a low carb food.
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Old 02-01-2009, 05:25 PM   #65
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I made these tonight. A combo between the original recipe and the tweaked one. I did bake them instead of frying them because I made chicken nuggets too. They were absolutely fantastic!!!!!
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Old 02-01-2009, 05:39 PM   #66
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sounds really tastey dishes. sue
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Old 02-02-2009, 03:59 AM   #67
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Vicki, what was the recipe you ended up using? Could you post it?
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Old 02-02-2009, 08:13 AM   #68
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1/2 c zucchini grated, not cooked blotted dry
1/2 c grated/riced cauliflower, mwaved on high in casserole 3 minutes, no water added, blotted dry
1 egg, beaten
1/2 c pulverized pork rinds
3/4 c mixture of mozz. cheese, monterey jack cheese
1/4 c minced/diced green onion

I did let this sit while I prepared my nuggets. So I am not sure if that did anything to the mixture either positive or negative. I used my cookie scoop to form the tots and slightly flattened them and sprayed the cookie sheet with Pam. I baked at 400 for 10 minutes, flipped them and baked another 13 minutes. They were crispy on the outside and tender on the inside, just like tots.
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Old 02-07-2009, 12:07 PM   #69
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I just made these and they are good. I made it easy on myself and put 1/2 the mixture in plastic wrap and rolled into a long skinny tube shape, got 2 tubes. Put in the frig. and cut to size like you would cookie dough. If the batter is too soft to cut, just put in freezer a couple of minutes to firm up.

I grated a TBS of fresh onion using my microplaner and a little S/P to the mix. spray each with butter flavored pam and bake.

note: I steam my cauliflower and then use my potato ricer to get all the water out. If you have one, all you do is add the cauliflower, squeeze till you see just a tiny bit of cauliflower coming out bottom. Then flip the ricer over holding both handles tight. You do this cuz some water gets on top of the ricer as you squeeze and then I squeeze just a little more to make sure all water is out. Then squeeze down hard to rice it through. I do this for mashes too.

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Old 02-08-2009, 06:14 AM   #70
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Great idea Debbie about using the ricer to squeeze out the water. I had to let mine cool a bit before wringing it out in a towel. Next time I will use my ricer.
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Old 02-09-2009, 06:03 PM   #71
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Old 02-09-2009, 06:21 PM   #72
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Oh my gosh !!!! Another fantastic receipe to try. I love tater tots and this is going to be much better to have.

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Old 03-12-2009, 08:27 PM   #73
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These were very good thank you for posting this
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Old 01-12-2013, 08:02 AM   #74
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I need this today.........
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Old 01-12-2013, 08:21 AM   #75
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thanks for reviving this, Esther! I have 2 quarts of riced cauliflower in the fridge waiting to be used -- this sounds like a great use for it!
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Old 01-12-2013, 09:46 AM   #76
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Melissa's Low Carb site, "I Breathe.. I'm Hungry" just posted this version:


Cheesy Cauliflower Tater Tots

Yield: At least 50

Ingredients

1 medium head of cauliflower
2 Tbl heavy cream
2 Tbl butter
1/3 cup shredded sharp cheddar
4 egg whites
salt & pepper to taste
oil for frying

Instructions

Clean and trim the cauliflower, adding the florets to a microwave safe bowl. Add the cream and butter to the bowl. Microwave for 5 minutes. Add the cauliflower and cheese to a magic bullet or food processor and blend until still chunky – kind of like a cooked oatmeal consistency. Season with salt and pepper. Chill for at least half an hour. Whip the egg whites to a stiff peak. Fold 1/3 of the egg whites into the cauliflower mixture to lighten it up. Then fold the cauliflower mixture into the rest of the egg whites and gently mix until combined. For best results, chill for another half hour or they won’t hold their shape as well. Fit a pastry bag with a round or star tube with about a 3/4 inch opening. Spray the inside of the bag with nonstick spray. Gently squeeze out 1 inch sections onto a greased cookie sheet, cutting with a butter knife as you go. When finished, bake in a 375 degree oven for 10-12 minutes (or longer if you’re skipping the frying) until puffed and slightly browned. Remove from the oven and serve – or heat 1/4 inch of oil in a saute pan and when it’s very hot add the tots. It doesn’t need long, a minute per side to turn them golden brown and crispy. Serve immediately.

Notes

These are still tasty after they cool but they start to lose their crunch only minutes after they come out of the oil so if crunch is what you’re after, eat them right away!

Regarding nutrition info on these, I will give you the info per batch of tot mix but depending on how large you make them, etc, I have no idea what the breakdown would be per tot. Also, I don’t know how many calories would be added by frying them after baking since it’s hard to quantify how much oil would be absorbed. To lower the calories, use half and half instead of heavy cream, and substitute a lowfat cheddar.

Approx nutrition info per batch: 864 calories, 63g fat, 18g net carbs, 47g protein
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Old 01-13-2013, 01:12 PM   #77
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Thanks for posting Melissa's version, Slbbw. I'd like to try them. I'm trying to cut down on cheese and sodium & hers sounds like they'll be a lot less salty since there are no pork rinds.
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Old 01-17-2013, 09:15 AM   #78
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so today, I'm going to make these into hashbrown patties using my old plastic tupperware pattie maker and bake them. Wish me luck!
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Old 01-17-2013, 10:40 AM   #79
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Looks like a perfect application for some glucomannan.
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Old 01-17-2013, 12:46 PM   #80
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Ooooo, now there's an idea, Pam.
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Old 01-20-2013, 06:03 AM   #81
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Here are mine. I only did a few and froze the rest uncooked.



click to enlarge
christmas , muffin top 026.jpg


I have gluc that will be here Monday. So how much would I try for this recipe? TIA

Last edited by rosethorns; 01-20-2013 at 06:05 AM..
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Old 01-21-2013, 08:44 AM   #82
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Quote:
Originally Posted by rosethorns View Post
Here are mine. I only did a few and froze the rest uncooked.



click to enlarge
Attachment 48061


I have gluc that will be here Monday. So how much would I try for this recipe? TIA


I always start small so I would probably use 1/4 tsp per 2 cups of cauliflower then let it sit for about 5 min to thicken.
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Old 01-21-2013, 10:36 AM   #83
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Thanks Pam. That'll work. I'm so excited to get my gluc.
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Old 01-23-2013, 02:01 PM   #84
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Do u thonk these would work in a deep fryer or would they crumble apart?
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Old 01-23-2013, 03:56 PM   #85
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They would crumble apart with this recipe, but using some gluc would help alot.
Now that I have some.
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Old 01-23-2013, 07:12 PM   #86
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I decided to give it a go since the fryer was on and it worked amazing! Nice and crunchy ( even when they cooled!) I did add 1/4 almond flour and 1/4 flax meal instead of pork rinds but I will try the pork rinds next time. My hubby loved them and he is rather closed minded when it comes to low carb stuff.
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Old 05-26-2013, 01:43 PM   #87
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I'm making these today for Memorial Day.
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Old 05-26-2013, 02:10 PM   #88
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I made some a few days ago but I used turnips. I posted a pic in the recipe pictures thread, they look a little dark but were really tasty. I just used turnips, onion, garlic, parm cheese, salt and pepper - oh and some carbalose flour, probably will use glucomannan next time.
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Old 05-26-2013, 03:40 PM   #89
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Glucomannan holds everything together nicely. I bake mine and I want to try to make a fish stick.
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Old 05-26-2013, 04:14 PM   #90
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OH Tweaker Geek I loved your tip on another thread that that you wrap them in plastic into a tube. Great tip.
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