Ingredients
1 cup (226g) 4% high-protein cottage cheese
1 (12oz / 340g) bag frozen cauliflower rice
1 cup (94g) grated Parmesan cheese, divided
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper.
- Drain Cottage Cheese: Place cottage cheese in a fine-mesh strainer over a bowl and let it drain for 5–10 minutes to remove excess liquid.
- Cook Cauliflower: Add frozen cauliflower rice to a large nonstick skillet over medium heat. Cook, stirring occasionally, until fully defrosted and most moisture evaporates, about 7–10 minutes. The cauliflower should be lightly browned and dry. Transfer to a bowl to cool for 5–10 minutes.
- Blend Cottage Cheese: Blend the drained cottage cheese in a mini blender or food processor until smooth and creamy.
- Combine Ingredients: In a large mixing bowl, combine the blended cottage cheese, cooled cauliflower rice, and 2 tablespoons of Parmesan cheese. Stir until a thick batter forms.
- Shape Tots: Use a tablespoon or small cookie scoop to form the mixture into tots. Place on the prepared baking sheet, leaving ½–1 inch between each tot.
- Bake Tots: Bake for 20 minutes. Remove from the oven, sprinkle remaining Parmesan cheese over the tops, and return to the oven. Bake for another 15–20 minutes until golden brown and crispy.
- Serve: Let cool slightly before serving. Serve with your favorite dipping sauce. Tots are best enjoyed warm.
Notes
- Parmesan Cheese: Only add the remaining Parmesan halfway through baking. Adding it at the start may cause the tots to flatten. Use finely grated Parmesan, not shredded.
- Cottage Cheese: Opt for 4% high-protein cottage cheese. Straining it is essential to remove excess moisture for a crispy texture.
- Cauliflower Rice: Ensure most of the moisture is cooked off. The drier the cauliflower, the crispier the tots.