I once had a friend who would have tater tot parties. She would cook up several bags of the tater tots you find in the grocery store freezer, put them out with some ketchup and call it a party. (It was. There was booze, too.) Whenever I have the choice of fries versus tater tots, I land firmly in the tater tot category. And if sweet potato or risotto tater tots are on the menu? My brain explodes. You can only imagine what went on in my head when I saw cauliflower tater tots pop up on my Pinterest feed. I worked that one into the menu pretty quickly. Low carb! Vegetables! (Fried, but you could bake them.)
Start by cutting a head of cauliflower into florets and blanching them for one minute.
Place in the food processor and process until a large breadcrumb like size. Wrap in a tea towel and squeeze to extract as much liquid as possible.
In a large bowl, combine the squeeze cauliflower, one egg, thyme, paprika, garlic powder, oregano, parmesan cheese (lots — close to 1/2 cup), and salt and pepper.
Once combined, form the cauliflower into a tot shape. If the mixture is too wet, add some panko or additional parmesan cheese. Roll the tots in panko breadcrumbs to coat.
Heat oil in a large skillet over high heat. Carefully add the tots to the pan. Once browned, turn to cook the other sides.
Remove from the pan and place on a paper towel lined plate.
Serve with your favorite dipping sauce.