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There is something extremely comforting about tater tots to me. I love the crunchy outside, soft inside, and the ability to dip them in just about anything. They serve eight kinds of tater tots from a food truck that occasionally pulls up in my neighborhood. It’s dangerous, much more dangerous than the ice cream truck for me. Luckily it doesn’t play a song when it is nearby so I can’t run out of my apartment and chase it down the street. Because if it had a song, I am fairly certain I would be running after it much too often. Today’s recipe is inspired by that, substituting cauliflower for the potato and baking them. They won’t turn out quite as crispy and delicious as real tater tots but to me they are a pretty great substitution. They taste great dipped in almost anything, but I liked mine in marinara. If you want more than 8, you can have 15 for just 3 points.
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If they aren’t holding their shape well, consider popping them in the freezer for about 10 minutes.
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