Étape 4 : Égouttez soigneusement. Égouttez le chou-fleur dans une passoire et laissez-le reposer 5 minutes pour éliminer l’excès d’eau. Pour un résultat optimal, pressez délicatement les fleurons avec du papier absorbant pour éliminer l’excès d’eau. Cette étape est cruciale pour obtenir la consistance souhaitée.
Step 5: Process the Cauliflower Transfer the drained cauliflower to a food processor. Pulse in short bursts for just a few seconds until the cauliflower breaks down into small pieces resembling rice grains. Avoid over-processing, which creates a puree that’s too wet to hold together properly.
Forming the Mixture
Step 6: Measure and Combine Measure exactly 720ml (3 packed cups) of the processed cauliflower and transfer to a large mixing bowl. Add the finely diced onion, grated Parmesan cheese, breadcrumbs, beaten egg, salt, and pepper. Mix thoroughly until all ingredients are evenly distributed and the mixture holds together like thick mashed potatoes.
Step 7: Shape the Tots Using clean hands or a small cookie scoop, portion 15-30ml (1-2 tablespoons) of mixture at a time. Roll between your palms to form cylindrical tater tot shapes, approximately 5cm (2 inches) long and 2cm (¾ inch) wide. Place each formed tot on the prepared baking sheet, spacing them about 2.5cm (1 inch) apart to allow for even air circulation.
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