1 large cauliflower, approximately 2.5 lbs, trimmed & cut into medium sized pieces
1 egg lightly beaten
1 Tbsp. chives, minced
½ cup Sargento® Shredded Sharp Cheddar Cheese
Salt and pepper to taste
1 garlic clove, minced
¼ cup coconut flour
2 Tbsp. tapioca starch
½ cup vegetable oil
1 cup Sargento® Shredded Mozzarella cheese
In a small bowl combine ketchup and chili paste, set aside.
Place cauliflower in food processer and pulse until it looks like fine rice, scraping down sides as needed (may need to do in 2 batches). Put cauliflower in a microwave safe bowl and microwave for 2-3 minutes. Transfer to a towel and squeeze out as much moisture as possible.
Place cauliflower in a bowl and add egg, chives, Sharp Cheddar Cheese, salt, pepper, garlic, coconut flour and tapioca starch. Stir to thoroughly combine. Form mixture into small balls, pressing down gently to form approximately a 1.5” diameter disk.
Heat a cast iron skillet over medium high heat and add oil. Place a few tots in the skillet making sure not to crowd the pan. Fry for 1-2 minutes until brown and crispy. Flip and fry another 1-2 minutes. Remove with a slotted spoon and drain on plate lined with paper towel. When all tots have been fried, place them on sheet tray and top with mozzarella cheese. Broil on low for 2-3 minutes until melted. Serve immediately with ketchup sauce.