1 head raw cauliflower, steamed (470 g)
1 large egg
1/2 teaspoon corn starch
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon dried minced onion

Preheat oven to 400°F. Prepare the cups of a mini muffin pan by coating them with cooking spray. In a blender, chop the cauliflower into small pieces by pulsing the blender. The pieces should be roughly the same size as the potato pieces in typical tater tots. To the cauliflower, add the remaining ingredients and stir until combined. Divide the cauliflower mixture among the cups of the muffin pan. Bake for 15-20 minutes until the top begins to brown. Remove from oven and allow to cool, leaving the oven on. Invert the muffin tin onto a cookie sheet that has been lined with wax paper and sprayed with cooking oil. Bake the tots, now on the cookie sheet, for another 15-20 minutes or until they begin to brown. Remove from oven and enjoy while warm.

Nutrition Facts (2 servings, 15-20 tots per serving):
100 Calories
Fat: 3 g
Carbs: 14 g
Protein: 7 g