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This recipe is sure to please even the most resistant and picky eater. You can add spices to the cauliflower base and flavor it up, as you like. For a spicier version you could add in chili powder and lime, for a subtle herbal flavor you could add in some oregano and thyme.


¾ pound (150 g) cauliflower
salt and black pepper to taste
½ tablespoon chives, chopped fine
2 egg whites
2 tablespoons (230 mL) olive oil
almond flour for coating tots


1. Chop the cauliflower into florets and steam them in a steamer over the stovetop until they are soft
2. Using a hand blender or processor, mix the florets until they are puréed
3. Add in the salt, pepper, and chopped chives
4. Set aside and allow it to cool
5. In a separate bowl, beat the egg whites until they are stiff, and slowly fold them into the slightly cooled cauliflower purée
6. Mix gently until they are thoroughly combined
7. In the meanwhile, preheat the oven to 350°F (180°C or gas mark 4)
8. Put some almond flour into a shallow bowl (for dredging the tots in)
9. Take a spoonful of cauliflower-egg white mix and roll it into the almond flour until it is coated well
10. Place each rolled (coated) tot on a greased (with olive oil) baking tray at regular intervals, and repeat this process until all your purée is used up
11. Bake for approximately 15-20 minutes, or until golden-brown


30-35 tater tots

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0