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These are an absolute winner as a starter or a snack and even children love them, not realizing they aren’t tater tots!
This recipe makes about 24 small tots and is modified from a recipe on “Kaylin’s Kitchen” a terrific food blog.

1/2 large head cauliflower, coarsely chopped
1/3 cup sharp cheddar cheese (preferably not the packaged pre grated stuff)
1/3 cup coarsely grated parmesan cheese (again, not pre grated, preferably)
2 tbsp almond or plain flour
1/3 tsp salt
1/2 tsp your favorite seasoning blend, like Spike or Montreal etc
Freshly ground black pepper
1 large egg, lightly beaten

Preheat the oven to 400 F
Spray a mini muffin tin with non stick spray
Cut away the leaves of the cauliflower, but use most of the inner core part for the recipe.
Coarsely chop the cauliflower, place in a microwave proof bowl, cover with cling film and microwave for 2 minutes on high so that the cauliflower is slightly soft.

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Quickly take off the cling film and let the steam escape, and if you see any water in the bottom of the bowl, put the cauliflower into a colander to let the water drain off.
Put the steel blade in the food processor, add the cauliflower and pulse until the cauliflower is finely chopped but still slightly chunky. (Be careful you don’t end up with a puree!) Drain out any water from the bowl of the food processor.

 

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Put the finely chopped cauliflower into a bowl and add the grated cheese, parmesan cheese, flour, salt, seasoning blend and ground pepper.
Stir until the ingredients are really well combined. Add the egg and stir until the ingredients are mostly coated with egg. Don’t be tempted to add any more egg!
Using a “one tablespoon scoop” or a steel one-tablespoon measuring spoon to scoop out rounded spoonfuls of the mixture and place in the min muffin tin.
Bake for 15 minutes then carefully turn each tot over in the muffin tin and bake for another 15 minutes or until the tots are nicely browned on both sides.
Serve these hot and straight from the oven while they’re still crispy