-
1
To make the cauliflower tots, fill a large pot (that will fit a steamer basket) with about 2 inches of water and bring to a boil. Place a steamer basket in the bottom on the pan and steam the cauliflower florets until just barely tender, about 3-4 minutes. Spread the steamed cauliflower on a sheet pan and let cool to room temperature.
-
2
Transfer 3/4 of the cauliflower to the bowl of a food processor. Pulse 8 to 10 times until the cauliflower is coarsely chopped, about the size of israeli couscous. Transfer the chopped cauliflower to a large bowl. Add the remaining quarter of the cauliflower to to the food processor and pulse 15 to 20 times until finely ground, almost bordering on being a paste, and add to the rest of the coarsely chopped cauliflower.
-
3
Add the grated cheese, eggs, chopped green onion, garlic, hot sauce, smoked paprika, breadcrumbs, salt and pepper to the cauliflower and stir to combine. Let the mixture sit for 10-15 minutes (this will allow the breadcrumbs to soak up some of the moisture of the rest of the ingredients making it easier to mold into tots).
-
4
While the buffalo cauliflower mixture is resting, preheat the oven to 400u00b0F. Line a baking sheet with parchment and set aside.
-
5
To form the tots, take a tablespoon of the buffalo cauliflower mixture and gently compress it in your hands, rolling it into a oval tot shape. Place the finished tot on your reserved parchment-lined baking sheet. Repeat with the remaining cauliflower.
-
6
Bake the buffalo cauliflower tots until they are golden brown, flipping halfway through cooking, about 25-30 minutes total.
-
7
While the buffalo cauliflower tots are baking, make the blue cheese dipping sauce. Combine all the dipping sauce ingredients in a medium bowl and whisk to combine. Set aside.
-
8
Remove the buffalo cauliflower tots from the oven and let them sit to cool slightly, about 5 minutes. Pile on a platter and serve alongside the blue cheese dipping sauce.
