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2 (16 ounce) packages cauliflower tots
1 (8 ounce) package cream cheese
1/2 cup milk
2 cups shredded sharp Cheddar cheese
8 slices bacon, crisply cooked and crumbled
1 cup chopped tomatoes
2 avocados, peeled and chopped
1/2 cup sour cream


Make Nachos - but with Cauliflower Tots! This delicious and unusual recipe is perfect for a party.

  • Serves 8
  • Easy

About This Recipe

Okay, that’s a complicated recipe name. But every syllable has a significant meaning! Caulitotchos are nachos made with “tater” tots that are made with cauliflower instead of potatoes!

You have, of course, had Nachos before. Those are just tortilla chips with cheese, sausage, salsa, avocados, sour cream, etc. piled on top.

Tachos are the newest incarnation of Nachos. They are just the same, but the base is made with Tater Tots instead of tortilla chips.

This recipe takes Tachos a step further. Instead of Tater Tots, I use Cauliflower Tots!

Yes, those are a real thing. Green Giant came up with them and you can find them in the freezer section of large supermarkets. They are just like Tater Tots but are made with cauliflower, which makes them low carb!

You can top your Caulitatchos with anything you’d like. I used a cheese sauce, bacon, chopped tomatoes, avocados, and sour cream. They are nummy.

Tips for the best Caulitotchos:

  • Be sure to bake the cauliflower tots very well in the first step. The cheese sauce and other ingredients will take down their crispness, so they must be very crisp to begin with.
  • Ditto for the bacon. Bacon must always be cooked very crisp or it is inedible, in my opinion.
  • Serve this recipe the second it is made so you get the contrast between the hot tots and cheese and the cool tomatoes and avocados.

Why this recipe works:

  • You honestly won’t be able to tell the difference between the cauliflower tots and regular tater tots. First of all the texture is almost identical. And the other strong flavors in this recipe will cover up any flavor difference. But at any rate, cauliflower tots are sweet and crunchy and delicious in their own right.
  • The combination of textures and flavors in this recipe are outstanding. Remember that the more contrast in a recipe, the more the individual textures and flavors are highlighted.

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Preheat the oven to 425°F. Put the cauliflower tots on a baking sheet in single layer. Bake for 16 to 18 minutes until they are very crisp, turning the tots over once in the middle of the baking time.


Meanwhile, cube the cream cheese and put in a medium microwave-safe bowl with the milk. Microwave on high for 1 minute, then remove and stir with a wire whisk. Continue microwaving for 30 second intervals, stirring after each interval until the mixture is smooth.


Stir the Cheddar into the cream cheese mixture. Microwave on high for 30 seconds, then stir until smooth. Set aside.


Prepare the bacon, tomatoes, and avocados.


When the tots are crisp, remove them from the oven and arrange on two oven-safe serving plates.


Top with the cheese sauce. Bake for another 5 minutes.


Remove the plates from the oven and add the tomatoes, bacon, avocados, and dollops of sour cream and serve.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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