Instructions

• Preheat the oven to 400°F. Spray a baking sheet well with pan spray.
• Prepare the cauliflower: - If using frozen riced cauliflower, prepare it according to the package instructions and let it cool until it is cool enough to handle. - If using fresh cauliflower, cut into florets, place in a steamer basket over boiling water, cover, and steam 5 minutes until fork-tender. Transfer the cooked florets to a food processor and pulse 10–15 seconds until you have a riced consistency.
• Transfer the riced cauliflower to cheesecloth or several layers of paper towels and squeeze to remove as much liquid as possible. Measure out 4 cups of the drained riced cauliflower and add it to a large bowl.
• Add to the bowl: 1 large egg, ½ cup shredded cheddar cheese, ½ cup shredded Parmesan cheese, ¼ cup all-purpose flour, ½ grated onion, 1 clove minced garlic, ½ teaspoon salt, and ¼ teaspoon ground pepper. Mix until evenly combined. Let the mixture rest for about 5 minutes.
• Using your hands, form the mixture into tots about 1.5 inches long and ½ inch thick (you should get roughly 40 tots). Place them on the prepared baking sheet with space between each tot.
• Bake the tots for 20 minutes. Remove the sheet, flip each tot, then return to the oven and bake another 15–20 minutes, or until the tots are golden brown and crisp.
• Let the tots cool for a few minutes on the baking sheet before serving.