Cauli-tots 2nd attempt
 

Today, I'm going to make a 2nd attempt at my Cauli-tots. Taking suggestions
form members of the group, I'm going to thaw my frozen cauliflower, not
steam it. I'm going to add one egg to the pound of cauliflower, a little
Atkins bake mix, and some baking powder, just enough to make it stick
together. For seasoning, I'm going to use some dried chopped onion, and
Tony Chachere's Creole seasoning. I'll give the exact amounts of each
ingredient after I make it. I'm going to cook about half of this batch
fresh, and the other half I'm going to freeze, and cook later tonight, just
to see which way holds together better, gets crispier, and tastes better.
--
ClabberHead 4.01 (aka Iron Chef Atkins)
248.5/192.0/185.0 Livin' La Vida Low-Carb since 5/1/03
Al-Team #"e" to 27 decimal places (2.71828182845904523536028747...)
"Think about how stupid the average person is, then remember half of them
are stupider than that!" - George Carlin

Mmmm. Sounds really good. Let us know if it works out this time around.
:)

It occurs to me that you'd be FAR better off using grated zucchini, rutabaga
or turnip for this experiment.

--
Peace,
Pen
--
Pawbreakers - The Candy for Cats!
http://www.pawbreakers.com


"ClabberHead 4.01" wrote in message
...
Today, I'm going to make a 2nd attempt at my Cauli-tots. Taking
suggestions
form members of the group, I'm going to thaw my frozen cauliflower, not
steam it. I'm going to add one egg to the pound of cauliflower, a little
Atkins bake mix, and some baking powder, just enough to make it stick
together. For seasoning, I'm going to use some dried chopped onion, and
Tony Chachere's Creole seasoning. I'll give the exact amounts of each
ingredient after I make it. I'm going to cook about half of this batch
fresh, and the other half I'm going to freeze, and cook later tonight,
just
to see which way holds together better, gets crispier, and tastes better.
--
ClabberHead 4.01 (aka Iron Chef Atkins)
248.5/192.0/185.0 Livin' La Vida Low-Carb since 5/1/03
Al-Team #"e" to 27 decimal places (2.71828182845904523536028747...)
"Think about how stupid the average person is, then remember half of them
are stupider than that!" - George Carlin

It occurs to me that you'd be FAR better off using grated zucchini, rutabaga
or turnip for this experiment.

--
Peace,
Pen
--
Pawbreakers - The Candy for Cats!
http://www.pawbreakers.com


"ClabberHead 4.01" wrote in message
...
Today, I'm going to make a 2nd attempt at my Cauli-tots. Taking
suggestions
form members of the group, I'm going to thaw my frozen cauliflower, not
steam it. I'm going to add one egg to the pound of cauliflower, a little
Atkins bake mix, and some baking powder, just enough to make it stick
together. For seasoning, I'm going to use some dried chopped onion, and
Tony Chachere's Creole seasoning. I'll give the exact amounts of each
ingredient after I make it. I'm going to cook about half of this batch
fresh, and the other half I'm going to freeze, and cook later tonight,
just
to see which way holds together better, gets crispier, and tastes better.
--
ClabberHead 4.01 (aka Iron Chef Atkins)
248.5/192.0/185.0 Livin' La Vida Low-Carb since 5/1/03
Al-Team #"e" to 27 decimal places (2.71828182845904523536028747...)
"Think about how stupid the average person is, then remember half of them
are stupider than that!" - George Carlin

"Penelope Baker" wrote in message
...
It occurs to me that you'd be FAR better off using grated zucchini,
rutabaga
or turnip for this experiment.

--
Peace,
Pen


Maybe. I'll let someone else experiment with that, I like cauliflower :)
--
ClabberHead 4.01 (aka Iron Chef Atkins)
248.5/192.0/185.0 Livin' La Vida Low-Carb since 5/1/03
Al-Team #"e" to 27 decimal places (2.71828182845904523536028747...)
"Think about how stupid the average person is, then remember half of them
are stupider than that!" - George Carlin

I know, I'm replying to a reply of my own message. I just love to
thumb my nose at the "holier-than-thou-netiquette-freaks."

Anyway, here the results of part two of the Cauli-tot experiment.
SUCCESS!!!!! I made sure the canola oil was about 350 deg. (I used Canola
oil cause it's the lowest in saturated fat.) I put in 8 tots at a time, let
them get to a nice golden brown, and they were almost perfect. They didn't
get quite as crispy as I would have liked, but that's either just the way
this sort of thing is going to turn out, or it's the fact that the
cauliflower was previously frozen. It was still a little damp after they
were thawed, and the extra water content may have caused them to be a little
soggier. My 3rd attempt will only be changed by using fresh cauliflower. I
just figured it would be easier to get a consistent product by getting a
pre-weighed bag of frozen cauliflower. Still, the recipe is good, anyone
can use it, It's my gift to this low-carb newsgroup. Make your own
modifications as you see fit, however please post them here, cause I'm
always on the lookout to improve on my recipes. That's why I'm aka Iron
Chef Atkins!!!

P.S. Just in case anyone is wondering, I got this idea when I made some of
the Mashed Cauliflower recipes posted in here a few weeks ago, and realized
they taste a lot like potatoes.
--
ClabberHead 4.01 (aka Iron Chef Atkins)
248.5/192.0/185.0 Livin' La Vida Low-Carb since 5/1/03
Al-Team #"e" to 27 decimal places (2.71828182845904523536028747...)
"Think about how stupid the average person is, then remember half of them
are stupider than that!" - George Carlin



"ClabberHead 4.01" wrote in message
...

"ClabberHead 4.01" wrote in message
...
Today, I'm going to make a 2nd attempt at my Cauli-tots. Taking
suggestions
form members of the group, I'm going to thaw my frozen cauliflower, not
steam it. I'm going to add one egg to the pound of cauliflower, a
little
Atkins bake mix, and some baking powder, just enough to make it stick
together. For seasoning, I'm going to use some dried chopped onion, and
Tony Chachere's Creole seasoning. I'll give the exact amounts of each
ingredient after I make it. I'm going to cook about half of this batch
fresh, and the other half I'm going to freeze, and cook later tonight,
just
to see which way holds together better, gets crispier, and tastes
better.
--
ClabberHead 4.01 (aka Iron Chef Atkins)
248.5/192.0/185.0 Livin' La Vida Low-Carb since 5/1/03
Al-Team #"e" to 27 decimal places (2.71828182845904523536028747...)
"Think about how stupid the average person is, then remember half of
them
are stupider than that!" - George Carlin


I just finished part one of my experiment. Frying the Cauli-tots with out
freezing them first. Here's what into the mix.

1 lb. frozen Cauliflower, thawed, dried and chopped slightly in a food
processor
1 tbsp. dried chopped onion
2 tsp. Tony Chachere's Creole Seasoning
2 eggs (one was not enough)
1 tbsp Atkins Bake Mix
1 tbsp baking powder

I mixed all this in a bowl and formed the tots using two deep teaspoons to
press them into shape. This squeezed out some of the egg, and I was left
with some egg in the bowl after all the cauliflower was gone. I dropped
them into canola oil to fry. I think I had the oil a little hot, as they
were a little too black on the outside in no time. They were fairly
crispy
and tasted GREAT! Even my wife liked them ;) They're best dipped into
Heinz one carb ketchup. The texture is right, very much like that of a
tater tot. Later tonight I'll try the ones I out in the freezer and see
if
that makes a difference.
--
ClabberHead 4.01 (aka Iron Chef Atkins)
248.5/192.0/185.0 Livin' La Vida Low-Carb since 5/1/03
Al-Team #"e" to 27 decimal places (2.71828182845904523536028747...)
"Think about how stupid the average person is, then remember half of them
are stupider than that!" - George Carlin

I know, I'm replying to a reply of my own message. I just love to
thumb my nose at the "holier-than-thou-netiquette-freaks."

Anyway, here the results of part two of the Cauli-tot experiment.
SUCCESS!!!!! I made sure the canola oil was about 350 deg. (I used Canola
oil cause it's the lowest in saturated fat.) I put in 8 tots at a time, let
them get to a nice golden brown, and they were almost perfect. They didn't
get quite as crispy as I would have liked, but that's either just the way
this sort of thing is going to turn out, or it's the fact that the
cauliflower was previously frozen. It was still a little damp after they
were thawed, and the extra water content may have caused them to be a little
soggier. My 3rd attempt will only be changed by using fresh cauliflower. I
just figured it would be easier to get a consistent product by getting a
pre-weighed bag of frozen cauliflower. Still, the recipe is good, anyone
can use it, It's my gift to this low-carb newsgroup. Make your own
modifications as you see fit, however please post them here, cause I'm
always on the lookout to improve on my recipes. That's why I'm aka Iron
Chef Atkins!!!

P.S. Just in case anyone is wondering, I got this idea when I made some of
the Mashed Cauliflower recipes posted in here a few weeks ago, and realized
they taste a lot like potatoes.
--
ClabberHead 4.01 (aka Iron Chef Atkins)
248.5/192.0/185.0 Livin' La Vida Low-Carb since 5/1/03
Al-Team #"e" to 27 decimal places (2.71828182845904523536028747...)
"Think about how stupid the average person is, then remember half of them
are stupider than that!" - George Carlin



"ClabberHead 4.01" wrote in message
...

"ClabberHead 4.01" wrote in message
...
Today, I'm going to make a 2nd attempt at my Cauli-tots. Taking
suggestions
form members of the group, I'm going to thaw my frozen cauliflower, not
steam it. I'm going to add one egg to the pound of cauliflower, a
little
Atkins bake mix, and some baking powder, just enough to make it stick
together. For seasoning, I'm going to use some dried chopped onion, and
Tony Chachere's Creole seasoning. I'll give the exact amounts of each
ingredient after I make it. I'm going to cook about half of this batch
fresh, and the other half I'm going to freeze, and cook later tonight,
just
to see which way holds together better, gets crispier, and tastes
better.
--
ClabberHead 4.01 (aka Iron Chef Atkins)
248.5/192.0/185.0 Livin' La Vida Low-Carb since 5/1/03
Al-Team #"e" to 27 decimal places (2.71828182845904523536028747...)
"Think about how stupid the average person is, then remember half of
them
are stupider than that!" - George Carlin


I just finished part one of my experiment. Frying the Cauli-tots with out
freezing them first. Here's what into the mix.

1 lb. frozen Cauliflower, thawed, dried and chopped slightly in a food
processor
1 tbsp. dried chopped onion
2 tsp. Tony Chachere's Creole Seasoning
2 eggs (one was not enough)
1 tbsp Atkins Bake Mix
1 tbsp baking powder

I mixed all this in a bowl and formed the tots using two deep teaspoons to
press them into shape. This squeezed out some of the egg, and I was left
with some egg in the bowl after all the cauliflower was gone. I dropped
them into canola oil to fry. I think I had the oil a little hot, as they
were a little too black on the outside in no time. They were fairly
crispy
and tasted GREAT! Even my wife liked them ;) They're best dipped into
Heinz one carb ketchup. The texture is right, very much like that of a
tater tot. Later tonight I'll try the ones I out in the freezer and see
if
that makes a difference.
--
ClabberHead 4.01 (aka Iron Chef Atkins)
248.5/192.0/185.0 Livin' La Vida Low-Carb since 5/1/03
Al-Team #"e" to 27 decimal places (2.71828182845904523536028747...)
"Think about how stupid the average person is, then remember half of them
are stupider than that!" - George Carlin

Can you post the finalized recipe for us please? Thanks in advance!

Still, the recipe is good, anyone
can use it, It's my gift to this low-carb newsgroup. Make your own
modifications as you see fit, however please post them here, cause I'm
always on the lookout to improve on my recipes.

"Erika RollerGirl" wrote in message
...
Can you post the finalized recipe for us please? Thanks in advance!

Still, the recipe is good, anyone
can use it, It's my gift to this low-carb newsgroup. Make your own
modifications as you see fit, however please post them here, cause I'm
always on the lookout to improve on my recipes.


Sure!!!

1 lb. frozen Cauliflower, thawed, dried and chopped slightly in a food
processor
1 tbsp. dried chopped onion
2 tsp. Tony Chachere's Creole Seasoning
2 eggs (one was not enough)
1 tbsp Atkins Bake Mix
1 tbsp baking powder

Mix all this in a bowl and form the tots using two deep teaspoons to
press them into shape. This will squeeze out some of the egg, and you will
be left
with some egg in the bowl after all the cauliflower is gone. Drop
them into canola oil to fry until golden brown, or fill an icecube tray with
the tot mixture and freeze. Be sure to spray the tray with non-stick oil
first.
--
ClabberHead 4.01 (aka Iron Chef Atkins)
248.5/192.0/185.0 Livin' La Vida Low-Carb since 5/1/03
Al-Team #"e" to 27 decimal places (2.71828182845904523536028747...)
"Think about how stupid the average person is, then remember half of them
are stupider than that!" - George Carlin

"Penelope Baker" wrote in message ...
It occurs to me that you'd be FAR better off using grated zucchini, rutabaga
or turnip for this experiment.

or potatoes