Cauliflower tater tots

This November 2017 photo shows riced cauliflower tater tots in New York. This dish is from a recipe by Katie Workman. (Lucy Beni via AP)

Servings: 4 (about 16 tots)

Start to finish: 40 minutes

2 1/2 cups cauliflower florets

1 large egg

1/3 cup shredded cheddar cheese

1/4 cup grated Parmesan cheese

1/3 cup Panko breadcrumbs

Kosher salt and freshly ground pepper to taste

Preheat the oven to 400 F. Oil a baking sheet, or line with parchment paper, and set aside. Place the cauliflower florets with 1/2 cup of water in a medium saucepan, cover the pot, place over medium-high heat and bring to a boil over high heat. Reduce the heat to medium low and simmer until just tender, about 10 minutes. Drain and place the cauliflower in a food processor. Pulse the cauliflower until it is in very small pieces, essentially a grated, rice-like consistency.

Place the chopped cauliflower on a clean kitchen towel, roll it up, and twist and squeeze it over the kitchen sink until you have removed as much moisture from the cauliflower as possible.

Lightly beat the egg in a medium-size bowl, and mix in the cheddar, Parmesan, Panko, and salt and pepper. Add the cauliflower and stir to combine. Scoop out rounded tablespoons of the mixture, form them into cylindrical shapes and place on the prepared baking sheet. Bake for about 20 minutes, until the caulitots are golden and firm. Serve hot.

Nutrition information per serving: 117 calories; 53 calories from fat; 6 g fat (3 g saturated; 0 g trans fats); 68 mg cholesterol; 318 mg sodium; 9 g carbohydrate; 2 g fiber; 1 g sugar; 7 g protein.

Katie Workman, Associated Press