Looking for a side dish that isn’t from usual carby-suspects? I’m looking at you potatoes and rice. If so, this healthier option from Green Giant may have caught your eye already. These tots promise a ton of fiber while minimizing the carb factor – plus they’re ready to go in that familiar barrel tot shape. Fun!
Flavor-wise there’s no escaping the fact these are cauliflower based. Once cooked they release that inescapable funky aroma; this will be a love or hate thing deepening on your feelings for the white brassica itself. If you’re expecting to encounter a like for like potato-type tot with none of the carbs, you’ll be out of luck here. If you’re a cauli fan, keep reading.
Cooked in the oven, these tots are disappointingly mushy – which actually may be a plus point if you love that texture profile. At any rate, they don’t crisp up well in the oven at all. We’ve taken to cooking them in the air fryer and you can see the results below. Cooked this way they are night and day better.
Green Giant Veggie Tots Cauliflower
So what to do with these tots? We find as a simple side dish they’re pretty dull, a small shell encasing mushy cauliflower. They serve much better as a textural base.
Here are the cauliflower tots direct from the air fryer, and then quickly loaded up to make totchos. I’ve used MorningStar crumblers, home made pico de gallo and guac, plus a sprinkling of pepitas for crunch too!
Are Green Giant cauliflower tots any good?
Fans of cauliflower should certainly give these a spin, but be aware of the mushy texture based on your cooking method. If you don’t love the funky smell of cauli, you’ll want to skip this one.
Green Giant Veggie Tots Cauliflower nutrition and cooking info
Other Green Giant products
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!