# What You’ll Need:
→ Vegetable Base
01 - 2 cups cauliflower florets, finely chopped
→ Binding Agent
02 - 1 cup russet potato, peeled, boiled, and mashed
03 - 1 large egg
04 - 1/4 cup all-purpose flour
→ Seasoning
05 - 1/3 cup buffalo sauce
06 - 1/2 teaspoon garlic powder
07 - 1/4 teaspoon ground black pepper
08 - 1/2 teaspoon salt
→ Coating & Cooking Oil
09 - 1 cup panko breadcrumbs
10 - 1/3 cup vegetable oil
# How-To:
01 - Steam the cauliflower florets until tender, then chop finely. Boil the peeled russet potato until soft and mash until smooth.
02 - In a large bowl, mix together chopped cauliflower, mashed potato, beaten egg, all-purpose flour, buffalo sauce, garlic powder, black pepper, and salt until a cohesive mixture forms.
03 - Form mixture into 1-inch cylindrical pieces and roll each in panko breadcrumbs to ensure an even coating.
04 - Heat vegetable oil in a skillet over medium-high heat. Fry tater tots in batches, turning occasionally, until golden brown and crisp on all sides, about 3-4 minutes per batch.
05 - Transfer cooked tater tots to a paper towel lined plate to drain excess oil. Serve immediately with extra buffalo sauce or preferred dipping sauce.
