Tater tots were a coveted high school lunch staple for many of us. Well, these cauliflower tots are like tater tats 2.0 — and they're so good, you'll never want to share them with anyone. Cauliflower is cooked then blended with bread crumbs and plenty of seasoning, then shaped and baked until crispy on the outside. These baked tots paired with the herbed tofu dip make a great appetizer for game day, movie night, or a weekend snack.

Cauliflower Tots With Herbed Tofu Dip [Vegan, Gluten-Free]



16 tots

Cooking Time




For the Cauliflower Tots:

  • 1.3 pounds cauliflower
  • 1 cup bread crumbs (gluten-free if necessary)
  • 1/2 cup oat flakes, finely ground
  • 1 tablespoon nutritional yeast
  • 3 tablespoons each dill and dried oregano
  • 1 teaspoon each garlic and onion powder
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

For the Dip:

  • 10.5 ounces silken tofu
  • 2 tablespoons mustard
  • 1 tablespoon olive oil
  • 3 tablespoons dill
  • Salt and pepper, to taste


  1. Cut the cauliflower into florets and cook it al dente. Drain and allow to cool. Put florets in a blender and pulse until powdered. Squeeze so that liquids are removed.
  2. Put the cauliflower powder in a bowl. Add the rest of the ingredients and combine with your fingers until you get a dough. Cover with a plastic wrap and put in the refrigerator for an hour.
  3. Then, shape into tots and sprinkle with bread crumbs. Place them on a baking tray lined with parchment paper and fan bake at 300°F for 40 minutes and then for another 20 minutes at 390°F. Allow to cool completely before serving.
  4. For the dip, just blend all the ingredients until smooth. Serve the tots on a platter and the dip in a bowl.