Instructions

• Preheat oven to 400°F (200°C). Spray a mini muffin pan (24-cup) with non-stick cooking spray.
• Trim any outer leaves from 1/2 large head cauliflower and coarsely chop the cauliflower.
• Place the chopped cauliflower in a microwave-safe bowl, cover with cling wrap, and microwave on high for 2 minutes. The cauliflower should be just slightly soft; microwaves vary, so add short increments if needed.
• Remove cling wrap carefully to let steam escape. If you see any liquid in the bowl, pour the cauliflower into a colander to drain.
• Put the steel blade in a food processor, add the drained cauliflower, and pulse until the cauliflower is finely chopped but still slightly chunky. Do not over-process into a puree.
• If the food processor bowl contains any liquid, drain the cauliflower again in a colander and return the drained cauliflower to a mixing bowl.
• To the bowl with the cauliflower, add 1/3 cup sharp cheddar cheese, 1/4 cup coarsely grated Parmesan cheese, 2 tablespoons almond flour, 1/2 teaspoon Vege-Sal (or slightly less regular salt), 1/2 teaspoon Spike Seasoning (or other all-purpose seasoning blend), and fresh-ground black pepper to taste. Stir until well combined.
• Add 1 egg and stir until the mixture is mostly coated and holds together. Do not add another egg.
• Using a 1-tablespoon scoop or a rounded tablespoon, fill each mini muffin cup with a rounded portion of the mixture, pressing lightly to compact.
• Bake for 15 minutes. Carefully turn each tot over in the muffin tin (use a small spoon or thin spatula) and bake 15 minutes more, or until the tots are nicely browned on both sides.
• Remove from oven and serve hot; these are best served right out of the oven.