Prep the cauliflower: If using a whole head, chop into florets and pulse in a food processor until it resembles rice. Don’t overprocess. You can also use store-bought riced cauliflower to save time.

Cook and dry: Microwave the riced cauliflower for 5–7 minutes until tender, or steam on the stovetop. Let cool slightly. Place in a clean kitchen towel and squeeze out as much moisture as possible. This step makes or breaks the crisp factor.

Mix the base: In a large bowl, combine the dried cauliflower, cheddar, Parmesan, eggs, almond flour, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until a thick, sticky mixture forms.

Taste and adjust: If the mixture seems too wet, add 1–2 tablespoons more almond flour. If too dry, add a splash of beaten egg or a teaspoon of olive oil.

Shape the tots: Preheat the oven to 400°F (200°C). Line a sheet pan with parchment and spray lightly. Scoop heaping tablespoons of the mixture and shape into small cylinders or nuggets with your hands. Arrange with a little space between each.

Bake: Lightly spray the tops with oil. Bake for 18–22 minutes, flipping halfway, until the edges are deep golden and crisp.

Air-fryer option: Air-fry at 375°F (190°C) for 10–14 minutes, shaking or flipping halfway. Work in batches to avoid overcrowding.

Pan-fry option: Heat 2–3 tablespoons avocado oil in a nonstick skillet over medium heat. Cook tots in batches for 2–3 minutes per side until browned and crisp.

Finish and serve: Sprinkle with chopped parsley or chives. Serve hot with your favorite low-carb dip.