These buffalo cauliflower tots are crispy, spicy, and seriously addictive — riced cauliflower bound together and baked until golden, then tossed in tangy buffalo sauce for a vegetable-forward snack that absolutely delivers on flavor. They’re the perfect lighter alternative to traditional tater tots and work beautifully as a side dish, game day appetizer, or even a main with a big salad alongside. The bake (not fry) method keeps them lighter without sacrificing that satisfying crunch you want in every bite. Pair with cool ranch or blue cheese dressing and they’re impossible to stop eating.
- • Swap: Use pre-riced frozen cauliflower (thawed and squeezed very dry) to save prep time without any difference in the final result.
- • Make-ahead: Shape the tots and freeze on a baking sheet before baking; cook from frozen at 400°F adding 5 extra minutes.
- • Storage: Leftovers reheat beautifully in an air fryer at 375°F for 5 minutes — they crisp right back up like fresh.
- • Variation: Skip the buffalo sauce and toss with garlic parmesan instead for a milder, cheesy tot that everyone loves.
- • Serving: Serve hot from the oven with a side of light ranch or blue cheese dressing and celery sticks for the full buffalo experience.
Here’s another Superbowl finger food you can add to your party.. These buffalo cauliflower tots are so scrumptious.. and now that cauliflower has gone back to a decent price (at least where I am) you can whip these up in no time. They are spicy and a great little appetizer addition to your feast.. Best part, 2 tots for only 1 smart point! 🙂
Buffalo cauliflower tots
Ingredients
- 3 Tbsp light cream cheese, softened
- 2 Tbsp light ranch dressing
- 3 Tbsp Reduced fat shredded cheese, I used a 3 cheese blend
- 2 Tbsp franks hot sauce
- 1/2 cup Japanese style panko crumbs
- 2 cups of "cauliflower rice", fresh cauliflower run through the food processor
- 2 Tbsp flour
- 2 Tbsp egg whites
Instructions
- Preheat oven to 350F, spray a mini muffin pan.
- In a bowl mix together your cream cheese, ranch, shredded cheese and franks. Stir in your panko crumbs and cauliflower rice. Mix well
- Mix in your flour and egg white.
- Spoon into your 20 muffin cups.
- Bake in oven for 15 minutes, turn tots over by carefully using a spoon or knife to go around the edges and then bake another 15 minutes.
- Makes 20 tots, 2 for 1sp on all 3 MyWW programs or 1pp, serve immediately with some dipping sauce. These will reheat well in the oven if you want to make them ahead of time.
- Nutritional info (not incl cauliflower) per tot. Calories 18...Fat 0.9g...Saturated fat 0.3g..Carbs 1.9g...Fiber 0.1g...Sugars 0.3g...Protein 0.8g..Sodium 90.9mg
For the cauliflower rice, do you use raw or steamed cauliflower?
Raw 🙂
When I enter these into the WW recipe builder, it comes up as 1 sp per tot.
could just come down to different brands of products, here is my breakdown in points for the foods that have points in them , cream cheese 4, ranch 2, shredded cheese 2, panko 3, flour 1.. 12SP, makes 20..