Cauliflower “Tater Tots” with Horseradish Cream

ACTIVE TIME: 15 min. TOTAL TIME: 35 min. SERVES: 6

To make this lightened-up twist on a comfort-food favorite gluten-free, use almond meal in place of the flour 1 small head cauliflower, leaves

removed and quartered

2 large eggs

1⁄2 cup flour

1 cup grated Parmesan cheese 1 bunch chopped chives, divided 1⁄3 cup olive oil

1 cup sour cream

1⁄4 cup prepared horseradish 1 Tbs. white vinegar 1 Heat oven to 350°F. In food processor, pulse cauliflower until it resembles rice. Empty onto kitchen towel; squeeze out excess water. In bowl, combine cauliflower, eggs, flour, cheese and half the chives. Season to taste with salt and pepper. Mix well.

2 Coat baking sheet with oil. Scoop cauliflower mixture into 1" balls. Roll into log shape. Place 1" apart on baking sheet. Bake 20 min. or until golden.

3 In bowl, whisk sour cream, prepared horseradish and white vinegar until smooth. Fold in remaining chives. Season to taste with salt and pepper. Serve with tater tots. Per serving: Cal. 350 Pro. 13g Carb. 16g Fiber 3g Sug. 4g

Chol. 92mg Sod. 415mg Total fat: 27g Sat. 10g Trans. 0g