Buffalo Cauli-Tots (New!)

Buffalo Cauli-Tots (New!)
Don’t worry, there’s still some potato in these tots…I just replaced half of the potatoes with riced cauliflower to give these little nuggets of crunchy goodness dome extra nutrition, you know, since we are going to be dousing them in buttery buffalo sauce.

Nut-Free, Gluten-Free

2 medium Russet potatoes
1 1/2 cups (150 g) riced cauliflower
1/4 cup (56 g) nondairy butter, divided
1/4 cup (60 ml) of your favorite hot sauce (true to tradition, I use Frank’s brand), divided

Bring a pot of lightly salted water to a boil. Peel and rinse the potatoes and boil for 15 to 20 minutes. At this point they should still be somewhat firm. Drain and rinse and cool enough to handle.
Shred the potatoes into a bowl using the coarse section of a hand grater.
Add potatoes, 2 tablespoons (28 g) of the melted butter, and 2 tablespoons (30 ml) of the hot sauce, and mix until well combined.
Preheat oven to 425°F (220°C). Have ready a baking sheet lined with parchment or a reusable silicone baking mat.
Using a very small ice-cream scoop (if you don’t have one, you can use a measuring spoon or melon baller) create balls of the mixture, about 2 teaspoons to 1 tablespoon (15 g) of mixture, and arrange in a single layer on the baking sheet. If you are a tot purist, you can hand form these into cylinder shapes.
Bake for 30 minutes, tossing halfway through, until browned and crispy.
While baking, mix together remaining butter with the remaining hot sauce.
Remove from oven and carefully transfer to a bowl. Add buffalo mixture to the bowl and toss to coat.
Serve hot.

YIELD: 4 SERVINGS