Cauliflower Tater Tot Casserole brings comfort to a weeknight meal. Only much healthier and nutritious.
Growing up, my nickname was “Tater-tot”
Partially because I was really tiny (not much changed. WAH) but mostly because I couldn’t pronounce “Taylor,” so I called myself “Tate.”
Of course, that snowballed into “tater-tot,” and then it just kind of stuck.
Because of this, I always felt just a wee bit strange about eating tater-tots for dinner when Mom made them. I mean, would you feed a piece of steak to a cow?
That’s what I thought.
If you must know the truth, I got over my weird feelings pretty darn quick. Let’s be real: Tater-tots are Nom Central. I couldn’t not eat them for my whole life.
But, then I grew up and I couldn’t eat them every single day, for all the days of my life. Ugh, adult metabolisms…WHY.
Challenge accepted. Operation “Don’t-part-with-comfort-food-OR-skinny-jeans” was born.
I’m sure ya’ll have heard of the wonders of cauliflower. There isn’t much it can’t do. It can be turned into cauliflower rice, or even cauliflower mashed “potatoes.” And now, we’re adding another thing to the list:
It can make INCR-EDIBLE “cauli-tots.”
That make an equally amazing Cauli-Tot Casserole.
Did you eat this growing up? It’s comfort food times a billion. Meat, Tater tots and cheese. The “yum factor?” It’s out of control.
This casserole has just as much “yum factor,” but a whole lot less of the “unhealthy factor.” PLUS, it took a little trip south of the border and got “Mex-i-fied.”
Basically, a fiesta for your taste buds. Sorry, had to.
I will tell you that it is a wee bit time consuming to make all the tots, but it is VERY EASY. Also very, VERY worth it.
A wise person once said “Gimme all your tots.”
…In the form of a Mexican Cauli-Tot Casserole, that is.
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