Vegetarian

Mexican Pepper Jack Baked Cauli-Tots takes 15 minutes to prepare.

Mexican Pepper Jack Baked Cauli-Tots takes 20 minutes to cook.

Mexican Pepper Jack Baked Cauli-Tots makes 24 servings.

The ingredients for Mexican Pepper Jack Baked Cauli-Tots are:

3 to 4 cups (about half of a head) shredded cauliflower
4 oz. (about 1 cup) shredded pepper jack cheese or mozzarella if that is what you have
1 egg
? cup cornmeal
1 tsp kosher salt
2 tsp chili powder
1 tsp ground cumin

Here is how you make Mexican Pepper Jack Baked Cauli-Tots:

Shred the cauliflower (I used the shredding blade on my food processor) Preheat your oven to 400?F. Spray a mini muffin tin with oil or cooking spray.Place the shredded cauliflower in a kitchen towel and squeeze out the excess moisture.Combine all of the ingredients in a large bowl, and mix together thoroughly.Using a spoon or scoop, divide the mixture between the mini-muffin cups and press down firmly into the cups.Bake at 400?F for 15-20 minutes, or until golden brown.Serve with salsa or guacamole for dipping. - not included in nutritional count.Serving Size:?Makes 24 mini "tots"

The nutritional information for Mexican Pepper Jack Baked Cauli-Tots is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 32.0

• Total Fat: 2.0 g
• Cholesterol: 12.8 mg
• Sodium: 137.2 mg
• Total Carbs: 2.1 g
• Dietary Fiber: 0.5 g
• Protein: 1.9 g