Cheddar Cauli-Tots


  • 3 cups shredded raw Smith’s Farm cauliflower
  • 1 cup old cheddar
  • 1 large egg
  • 1/4 cup cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon ground mustard


  1. Butter a mini muffin tin and preheat the oven to 205C / 400F.
  2. Shred the cauliflower using a food processor or a grater. This step is a bit messy if you’re doing it by hand, but since the kids are helping in the kitchen, there’s probably already a mess.
  3. Once the cauliflower is shredded, place into a CLEAN dishtowel and squeeze out the excess water.
  4. Combine all the ingredients in a bowl and mix well using a fork.
  5. Scoop out the mixture using a small scoop or a tablespoon-sized measuring spoon and press into the muffin cups.
  6. Bake for 18-20 minutes, or until they begin to golden. Eat them warm.

Thank you to Yummy Mummy Club for this delicious recipe!

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