1 medium head of fresh cauliflower
1/2 small onion diced finely
1/4 cup grated Parmesan Cheese
1/4 cup coconut flour (if you're not gluten free you can sub in bread crumbs)
2 large eggs beaten
Preheat the oven to 350 degrees. I covered a large baking sheet with aluminum foil and liberally sprayed it with cooking spray.
Cut cauliflower into florets and add to a large pot of boiling, salted water. Cook until fork tender, about 7 minutes. Drain them thoroughly and put into a food processor. Pulse for a few seconds until it breaks down into the size of rice grains. Don't pulse too much or it will go to far and become to mushy to form.
Add the pulsed cauliflower to a large bowl. Stir in the onion, cheese, coconut flour or breadcrumbs and beaten eggs. Mix until thoroughly combined. It should be close to mashed potato consistency.
I used a small ice cream scoop to scoop up some of the mixture and then formed it into a little log (tater tot shape more or less). Place them on the prepared baking sheet about an inch apart. Spray lightly with the spray oil.
Bake for about 20 minutes. Carefully flip them and bake 10-15 more minutes until crisp and golden. Serve with hummus, pesto, salsa or ketchup - whatever dipping sauce you like! Enjoy without guilt!!