Prep the oven and pan: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly oil or spray it. A hot oven and a slick surface help the tots crisp up.

Cook the cauliflower: Steam or boil the florets until very tender, about 8–10 minutes. Drain well.

Remove excess moisture: Transfer the hot cauliflower to a clean kitchen towel. Let it cool a minute, then wrap and squeeze out as much water as you can. This step is key for crisp, sturdy tots.

Chop the cauliflower: Finely chop by hand or pulse in a food processor until it resembles coarse rice. Avoid pureeing; you want small bits for texture.

Mix the filling: In a large bowl, combine chopped cauliflower, cheddar, Parmesan, eggs, breadcrumbs, green onion, garlic, onion powder, smoked paprika, salt, and pepper. Stir until the mixture holds together when pressed. If it feels wet, add 1–2 tablespoons more breadcrumbs.

Shape the tots: Scoop about 1 tablespoon of the mixture and form small cylinders or nugget shapes. Pack them tightly so they keep their form on the pan.

Arrange and oil: Place tots on the prepared sheet, leaving space between each. Lightly brush or spray the tops with oil for even browning.

Bake and flip: Bake for 12–15 minutes, flip carefully, then bake another 10–12 minutes until the tots are deep golden and crisp on the edges.

Season and serve: Sprinkle with a pinch of salt while hot. Serve with your favorite sauces.