Preheat your oven to 375 degrees F.

Line a large cookie sheet with parchment paper.

Wash and chop your cauliflower into large florets (discarding the core and leaves).

Finely chop your cauliflower in a food processor until the grain is a little larger than an actual rice.

You may have to do this in batches depending on the size of your processor.

Spread your chopped cauliflower out over your parchment lined cookie sheet.

Bake cauliflower for 20 minutes, remove from oven and let it cool for 15 minutes.

Transfer cauliflower onto one or two large, clean, thin dishtowels.

Ball cauliflower up in the towel and twist up the towel so no cauliflower is able to escape the towel.

Squeeze as much liquid out of the cauliflower ball as possible (I was able to squeeze out about 12 fl. oz.).

In a medium sized mixing bowl combine the squeezed cauliflower, the rosemary, Salt & Pepper, egg whites, and ¾ of the Parmesan. Stir.

Ball the cauliflower up, like meatballs, into Ping-Pong sized balls (I used a cookie dough scoop).

Space out the cauliflower balls on your parchment lined cookie sheet.

Press down the top of each ball so you get more of a tater tot shape.

You can place them close together on the paper. I was able to place all of mine on one sheet.

Sprinkle the remaining Parmesan on top of the tots.

Bake tots at 375° for 20 minutes. Turn up your oven to 450° and bake your tots for 10 to 20 more minutes (depending on how brown you want them).

Remove from oven and EAT!!! (Makes ~28 tots)

Note: I dipped mine into a little hot sauce, but you can dip them into whatever awesome sauce you want to.

Cauliflower Tots recipe adapted from the Cauliflower Breadsticks Recipe at ifoodreal. Note: If you go to Olena’s site you will find her amazing breadsticks recipe along with excellent instructions for getting the moisture out of the cauliflower.