Steam cauliflower florets just until soft and tender, don’t overcook.. Remove from steamer and place on a large towel; pat dry to get rid of as much moisture as you can.

Transfer cauliflower to a food processor and pulse just a bit until crumbly (see picture).

Combine all ingredients in a bowl, mix well (use your hands to mix all together). Will be wet, but will dry out after they sit for a few hours.

Using a tablespoon (or cookie scoop works well too), measure out little tots from the mixture and place them on a cookie sheet, sprayed with non-stick oil based cooking spray.

Refrigerate tots for a few hours to allow to firm up.

Bake at 425 degrees for 18 minutes, until nicely browned.

Serve with dipping sauce or sauce of your choice

Dipping Sauce: Mix ketchup and Sriracha until smooth