Set your oven to 400°F (200°C). Preheating ensures the tots will cook evenly and achieve that essential crispiness.

Wash the cauliflower thoroughly. Cut it into florets, then steam or boil them until tender. I usually steam them for about 5-7 minutes. Drain well and let them cool for a few minutes.

Using a fork or a potato masher, mash the cauliflower until smooth but slightly chunky. This texture helps maintain some structure in the final product.

In a large mixing bowl, combine the mashed cauliflower, beaten egg, Parmesan cheese, almond meal, smoked paprika, grated onion, garlic powder, shredded cheddar, sea salt, and pepper. Mix until well combined, ensuring that no lumps remain.

Using your hands, form the mixture into small, uniform tots. Aim for about an inch in length. This is where the fun begins! Get your kids involved. They love shaping little pieces of food.

Arrange the tots on a lightly greased baking sheet, ensuring they are not crowded. Bake them in the preheated oven for about 20-25 minutes until golden brown. Flip them halfway through for optimal crispiness.

Once they achieve a beautiful golden-brown color, remove the tots from the oven and let them cool for a few minutes. They are best served warm, so don’t wait too long to dig in!