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Gluten-Free Cauliflower Tater Tots with Garlic Aioli
Original recipe: 4 servings · Prep: 15 min · Cook: 30 min · Total: 60 min
By Freeflourish Editorial TeamPublished Apr 15, 2026 | Updated Oct 17, 2026
American-inspired
60 mins
glutenfreedairyfreegrainfreesnackkidfriendlyfamilyfriendlyeasyappetizer
Oven-baked cauliflower tots made with eggs and almond flour, served with a chilled garlic mayonnaise dip. Microwave and squeeze the cauliflower before shaping. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 30 minutes; additional elapsed time 15 minutes; total about 60 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
15 min
Cook
30 min
Total
60 min
Servings
4
Difficulty
easy
Cuisine
American-inspired
Ingredients
Servings
4
- 1 medium head cauliflower (about 4 cups riced)
- 2 large eggs
- 1/2 cup almond flour
- 1/4 cup finely chopped green onions (optional)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons coconut oil (melted) or avocado oil, plus more for greasing
- For the Garlic Aioli
- 1/2 cup vegan mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon sea salt
- Freshly ground black pepper, to taste
Instructions
-
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and lightly grease it with coconut or avocado oil.
-
Wash and chop the cauliflower into florets. Pulse in a food processor until it reaches a rice-like texture, about 30 seconds, being careful not to over-process.
-
Place the riced cauliflower in a microwave-safe bowl and microwave on high for 5 minutes to soften. Let cool slightly.
-
Once cooled, transfer the cauliflower rice to a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial for crispy gluten-free tots.
-
In a large bowl, combine the cauliflower rice, eggs, almond flour, green onions (if using), garlic powder, onion powder, smoked paprika, sea salt, and black pepper. Mix well until the mixture holds together.
-
Scoop about 2 tablespoons of the mixture and shape into small, tot-sized cylinders or ovals by hand. Place the tots on the prepared baking sheet.
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Brush the tops with the listed 2 tablespoons melted coconut or avocado oil.
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Bake for 20-25 minutes, turning once halfway through, until golden brown and crispy on all sides.
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While the tots bake, prepare the garlic aioli by combining vegan mayonnaise, minced garlic, lemon juice, sea salt, and freshly ground black pepper in a small bowl. Stir well and refrigerate until serving.
-
Remove the tots from the oven and let them cool slightly before serving with the flavorful garlic aioli dipping sauce.
Timing note
The 20-25 minute bake follows 5 minutes microwave cooking, cooling enough to handle, squeezing and shaping. Final cooling and preparation add time.
Storage and Reheating
Refrigerate cooled tots in an airtight container for up to 4 days. Reheat on a baking sheet in a 375°F oven until hot and crisp, and keep the aioli chilled.
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