Crispy Cauliflower Tater Tots with Creamy Greek Yogurt Ranch

Turn ordinary cauliflower into crunchy tater‑tots that are quick, healthy, and crowd‑pleasing. These tots pair perfectly with a zesty Greek‑yogurt ranch for a satisfying protein boost. Get ready for a fuss‑free, 30‑minute meal that feels indulgent without the guilt.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 medium head cauliflower (cut into florets) – about 4 cups
• ½ cup all‑purpose flour (or chickpea flour for gluten‑free)
• ¼ cup grated Parmesan cheese (optional for extra crunch)
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 large egg, beaten
• 1 tbsp olive oil (for greasing)
• 1 cup cooked diced chicken breast (optional, for extra protein)
• 1 cup plain Greek yogurt
• 1 tbsp fresh lemon juice
• 1 tsp dried dill
• 1 tsp dried parsley
• ½ tsp garlic powder (for ranch)
• ¼ tsp onion powder
• salt to taste
• chopped parsley or crushed red pepper flakes for garnish

Instructions

1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper or a silicone mat.
2. Rinse the cauliflower florets under cold water, then pat them dry thoroughly with a clean towel.
3. In a shallow bowl, combine the flour, Parmesan (if using), garlic powder, smoked paprika, salt, and pepper.
4. Whisk the egg in a separate bowl until smooth. If adding chicken, mix it into the dry coating before proceeding.
5. Dip each cauliflower floret first into the beaten egg, letting excess drip off, then roll it in the dry mixture—press gently to coat evenly.
6. Arrange the coated florets on the prepared baking sheet in a single layer, ensuring they don’t touch.
7. Drizzle a teaspoon of olive oil over the tops for extra crispness, then bake for 18–20 minutes, flipping halfway, until golden brown and crisp.
8. While the tots bake, whisk together Greek yogurt, lemon juice, dill, parsley, garlic powder, onion powder, and a pinch of salt to make the ranch sauce.
9. Once the tots are done, let them cool slightly before plating. Garnish with chopped parsley or crushed pepper flakes and serve the ranch on the side or drizzled on top.
10. Enjoy hot for a protein‑rich, comforting bite!

Chef's Note

Pro tip: For extra crunch, bake the tots on a wire rack placed over a baking sheet. This allows the air to circulate around each tot, resulting in an irresistibly crispy exterior.

Make-Ahead Tips

Store leftover tots in an airtight container in the fridge for up to 48 hrs. Reheat in a 350 °F oven for 5–7 minutes or in a skillet until warm for best texture.

Substitutions

Swap the all‑purpose flour for chickpea flour for a gluten‑free version. For a dairy‑free ranch, use coconut Greek‑style yogurt, and add a splash of lime juice instead of lemon.