Makes about 34
✤4 cups (~360g) cauliflower florets
✤1 large egg
✤1/2 of an onion, grated
✤1/4 cup (28g) parmesan cheese, shredded
✤1/4 cup (28g) cheddar cheese, shredded
✤1/4 cup (32g) almond flour
✤ salt & pepper, to taste
❖Preheat oven to 400°F (200°C) and line a baking sheet with parchment or silicone.
❖Using a steamer basket, steam the florets covered for 5 min, or until they’re easily pierced with a fork.
❖Place florets in a food processor and process for 10 seconds until chopped into a meal. Transfer to a clean, thin dish towel or cheese cloth and once cool enough to handle, gather the corners of the cloth and squeeze out as much liquid as possible.
❖Transfer to a large bowl. Add all other ingredients into the bowl and mix everything together well. Allow mixture to rest 5 min.
❖Use your hands to form ~34 small “tots” and place them spaced apart on the baking sheet.
❖Bake for 20-25 min, until golden brown. Flip tots and cook another 10 min, until browned all over. Sprinkle with additional salt as needed while still hot.
