What you'll need:

  • 1 bag frozen riced cauliflower
  • 1 egg, beaten
  • 1 cup shredded mozzarella
  • 1/4 cup grated parmesan 
  • Salt & pepper as desired

How to prepare:

  • Empty the bag of riced cauliflower into a medium sized saucepan and heat up until no longer frozen but is not burning hot
  • Remove excess water from cauliflower and return back to pan 
  • Add in remaining ingredients, the heat from the cauliflower will partially melt the cheeses 
  • Scoop out cauliflower and place into mini or regular size cupcake molds
  • Bake for 20 minutes until browned

    Optional: After baking, heat a pan with coconut oil and fry the tots for extra crunch

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