There's something about tater tots that just scream to be enjoyed. This version uses cauliflower and non-dairy, gluten-free cheese to up the flavor ante and make these almost too delicious to dip!

Potato and Cauliflower Tots [Vegan]

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  • 1 medium Idaho potato
  • 1 head (4 1⁄2 cups) cauliflower, chopped
  • 1 1⁄2 tablespoons chopped onion
  • 2 tablespoons melted unscented coconut oil or olive oil, plus more for brushing
  • 1⁄2 cup grated or shredded vegan, gluten-free cheese
  • 2 tablespoons potato starch
  • Leaves from 2 sprigs rosemary
  • 2 teaspoons salt


  1. Preheat the oven to 350°F. Line 2 rimmed baking sheets with parchment paper and set aside. Wrap the potato tightly in aluminum foil, poke thoroughly with a fork, and bake until a toothpick can be inserted easily,1 hour.
  2. In a medium bowl, combine the cauliflower, onions, and oil, and toss well. Spread the mixture out on one of the prepared baking sheets. Bake for 30 minutes, and set aside.
  3. Leaving the skin on, chop the potato into medium pieces and transfer to a food processor. Add the cauliflower mixture, vegan cheese, potato starch, rosemary, and salt, and pulse until the mixture looks like very lumpy mashed potatoes.
  4. Brush the second prepared baking sheet lightly with oil. Using a tablespoon, scoop out some of the potato mixture, roll it into a cylinder shape, and put it on the baking sheet. Repeat with the remaining potato mixture. Brush each tot lightly with oil.
  5. Bake for 8 minutes, and then rotate the baking sheet 180 degrees. Bake until golden and crisp, 8 minutes. Let the tots cool on the sheet for 10 minutes before serving.


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