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  • Jeeca Jeeca
  • - January 29, 2020
  • - 8:02 am

4-Ingredient Cauliflower Pops (Vegan Recipe)

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Just 4 ingredients for these Cauliflower Pops? Yes!

THE INSPIRATION: TATER TOTS!

These Vegan Cauliflower Pops require only four really simple and easily accessible ingredients. These were inspired by tater tots, made of potatoes, but instead these of course use cauliflower.

I find that cauliflower has a creamy texture to it especially when cooked and mashed well!

These are perfect for snacking and they’re honestly so addicting too!

I fried my pops but you can opt to bake yours for less oil.

HOW TO MAKE THESE CAULIFLOWER POPS

  1. Steam or boil the cauliflower florets until cooked through.
  2. Afterwards, process the cauliflower until it turns into a very fine consistency, almost like mashed potato. Transfer mixture into a bowl. Add in the minced garlic, salt, and flour. Mix well to season.
  3. Scoop around 1/2 tbsp of the mixture. Form into small balls. If you find that your cauliflower mixture is too wet and doesn’t shape well, feel free to add more flour and mix well.
  4. Heat enough oil in a frying pan over medium high heat. I added enough to submerge the balls. over medium high heat.
  5. Once hot, add in the balls. The balls should immediately sizzle. You make need to cook them in 2-3 batches depending on the size of your pan.
  6. Cook for 3-4 minutes or until the balls are golden brown on all sides.
  7. Remove the balls from the pan and then place in a strainer or plate with paper towels to drain excess oil. Dont cover the freshly cooked balls so that they don’t get soggy. Turn off the heat once all balls are cooked.
  8. Garnish with some chopped basil, if desired. Dip in your favourite dipping sauce–I used ketchup for mine. Enjoy!

CAN I BAKE THESE? Yes you can! See the steps in the recipe card below.

Here are some step-by-step photos how to make these:

SERVE AND ENJOY!

These also remind me of potato-based tater tots but these are of course made with really versatile cauliflower, that turned really smooth and creamy too after being processed.

I shaped mine into small balls but you can opt to shape them in any way you’d like!

You’ll find the full recipe below!

Check out my other cauliflower recipes here!

You might enjoy these other vegan recipes:

  • Cha Gio Chay (Vietnamese Fried Vegetarian Spring Rolls)
  • Bun Cha Gio Chay (Vietnamese Noodles and Fried Vegetarian Spring Rolls Bowls)
  • Chinese Sweet and Sour “Pork”
  • Crispy Wontons
  • Vegetable Dumplings

If you make this recipe, please tag me on my Facebook or Instagram and use the hashtag #thefoodietakesflight 🙂 

Are you looking for more delicious, vegan recipes? 

Check out my Vegan Kitchen eBook, which contains over 95 recipes that are packed with flavour and made with simple and easily accessible ingredients! Two trees (instead of 1!) will be planted for every download of my eBook through non-profit organisation One Tree Planted.?

4-Ingredient Cauliflower Pops

5 from 3 votes
These are like a cauliflower version of potato tater tots! Processing the cooked cauliflower really creates this really smooth and almost creamy consistency, that were rolled into small balls before being fried until golden! These can be baked as well.
These are a delicious vegan finger food, perfect for snacking!
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Appetizer, Side Dish, Snack
Cuisine American, Fusion
Servings 2
Calories 202 kcal

Ingredients
  

  • 650 g cauliflower florets , from 2 medium heads
  • 3 cloves garlic minced
  • 1 tsp salt or to taste
  • 1/2 cup all purpose flour or other flour, plus more as needed
  • Neutral oil for frying

For Serving

  • Chopped basil for garnish
  • Tomato ketchup or other dipping sauce of choice

Instructions
 

  • Steam or boil the cauliflower florets until cooked through. Drain from the water.
    Process until it turns into a very fine consistency, almost like mashed potato. Transfer mixture into a bowl. Add in the minced garlic, salt, and flour. Mix well.
  • Scoop around 1/2 tbsp of the mixture. Form into small balls. If you find that your cauliflower mixture is too wet and doesn’t shape well, feel free to add more flour and mix well.
  • Heat enough oil in a frying pan over medium high heat. I added enough to submerge the balls. over medium high heat. Baking steps below.
    Once hot, add in the balls. The balls should immediately sizzle. You make need to cook them in 2-3 batches depending on the size of your pan.
  • Cook for 3-4 minutes or until the balls are golden brown on all sides.
  • Remove the balls from the pan and then place in a strainer or plate with paper towels to drain excess oil. Dont cover the freshly cooked balls so that they don't get soggy.
    Turn off the heat once all balls are cooked.
  • Garnish with some chopped basil, if desired. Dip in your favourite dipping sauce–I used ketchup for mine. Enjoy!

Baking option

  • Heat oven to 350F. I use an oven toaster with temperature settings. Place balls on a baking tray lined with parchment paper. Brush the balls with some oil. Bake for 40-45 minutes, flipping halfway through, or until balls are brown on each side. Note that when baking the balls will not be evenly golden brown compared to frying.

NUTRITIONAL INFO

Serving: 1serving | Calories: 202kcal | Carbohydrates: 41g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1262mg | Potassium: 1023mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 158mg | Calcium: 85mg | Iron: 3mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

You can pin these images:

This Post Has 15 Comments

  1. Andrea Shine 18 Feb 2021 Reply

    Could you do these in the air fryer? Maybe freeze them first and then pop them in?

    1. Jeeca 19 Feb 2021 Reply

      Hi Andrea! I haven’t tried them but freezing them could do the trick so they’ll be solid shaped and you can pop them in the air fryer straight from frozen. Please let me know how ti goes if you try it out 🙂

  2. Ann Whelan 19 Apr 2021 Reply

    They sound delicious! I was recently diagnosed as diabetic. Have you used almond flour instead of regular flour? Trying to cut carbs.

    1. Jeeca 20 Apr 2021 Reply

      Hi Ann! Yes almond flour should work great too since the flour here acts as a binder, so it shouldn’t be a problem 🙂

  3. Zack Morrell 6 May 2021 Reply

    I made them in the air fryer and they were delicious. I cooked them at 400° for 15 minutes.

    Just make sure ti brush the tray the sit on with oil first so they don’t stick

    1. Jeeca 6 May 2021 Reply

      Hi Zack, thanks for sharing your air-frying tips 🙂

  4. Kathy 18 Jul 2021 Reply

    5 stars
    These were DELISH! I made sure to let them set in the refrigerator before frying and I used coconut oil. I’m sure I will repeatedly make these. Thanks!

  5. Lea 19 Aug 2021 Reply

    These are so cute and such a clever idea!

    1. Jeeca 21 Aug 2021 Reply

      Thanks Lea! ◡̈

  6. Kat 6 Sep 2021 Reply

    An these be made ahead and frozen? If so whch would work better freezing before baking or after?

    1. Jeeca 7 Sep 2021 Reply

      Hi Kat! I haven’t tried freezing these but I think it’d be better to freeze these after cooking. Then this way you can just heat them straight from the freezer on a pan or in the oven until crispy again. Hope this helps ◡̈

  7. Pania 21 Mar 2022 Reply

    How long do they last?

    1. Jeeca 22 Mar 2022 Reply

      When cooked they can least 1-2 weeks refrigerated because they’re fried. Then I just like to reheat them on a pan or in the oven. ◡̈

  8. Sun reflection 17 Nov 2022 Reply

    5 stars
    Hi Jeeca,
    Thank you for sharing the recipe , I tried it but I baked them in the oven and make some other changes. I added more garlic, 1/2 tsp of cumin, 1 tbsp of oil. I used whole wheat 1/2 a cup and 1/3 cup of semolina. The taste was great and soft from the inside crispy from the out side. I will try different herbs to see how will it tase.

    1. Jeeca 18 Nov 2022 Reply

      Glad you liked these and thanks so much for sharing your substitutions. Thanks a lot, much appreciated!! ◡̈

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Noodles The Foodie Takes Flight

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I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

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