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
- Steam or boil the cauliflower florets until cooked through.
- 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.
- 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.
- 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!
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
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
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This Post Has 15 Comments
Could you do these in the air fryer? Maybe freeze them first and then pop them in?
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 🙂
They sound delicious! I was recently diagnosed as diabetic. Have you used almond flour instead of regular flour? Trying to cut carbs.
Hi Ann! Yes almond flour should work great too since the flour here acts as a binder, so it shouldn’t be a problem 🙂
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
Hi Zack, thanks for sharing your air-frying tips 🙂
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!
These are so cute and such a clever idea!
Thanks Lea! ◡̈
An these be made ahead and frozen? If so whch would work better freezing before baking or after?
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 ◡̈
How long do they last?
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. ◡̈
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.
Glad you liked these and thanks so much for sharing your substitutions. Thanks a lot, much appreciated!! ◡̈