We had lots of snacks at our vegan picnic, from hummus and falafel to white bean dip and cookies. But this was one of my other homemade dishes that I brought and it was super tasty, especially with some spicy chipotle mayo or BBQ sauce on top.
- 2 heads of cauliflower, chopped
- 1/2 cup daiya mozzarella
- 1/2 cup daiya cheddar
- 1 tsp onion powder
- 1/2 tsp cayenne
- salt and pepper
- 1 TBsp flax seed mixed with 3 Tbsp water
- 4 TBsp flour
Preheat your oven to 400. Boil the cauliflower in water until soft, then transfer to a food processor. Chop into little tiny pieces but not a liquid. Then place in a large bowl. Mix in the vegan cheese, flax seed mixture, spices and flour. Then use a 1 Tbsp scooper to place in to a mini cupcake tray that is pre-oiled.
Bake at 400 for 20 minutes. This recipe makes about 40 small cauliflower tater tots.