1/2 cup finely diced yellow onion
1 head cauliflower, cut into florets
1/2 cup grated Parmesan cheese
1/2 cup Panko breadcrumbs
1/3 cup almond meal
1 egg, plus 1 egg white
Freshly ground black pepper, to taste
Olive oil, for baking
Red Duck Ketchup, for serving
Preheat oven to 350 degrees.
Use a food processor to process the cauliflower florets in batches until they are cut into pieces roughly the size of rice grains. Place into a microwave-safe dish and microwave for 4-5 minutes or so, until softened, stopping once or twice to stir. Let the mixture cool.When cauliflower is cool enough to handle, use a cheesecloth to squeeze out as much of the moisture as possible. Discard liquid and combine the solids in a medium bowl with the onion, Parmesan, breadcrumbs, almond meal, egg, and egg white. Season with black pepper and mix thoroughly until combined.
Coat a large cookie sheet with a tablespoon or two of olive oil. Use a tablespoon to scoop out uniform pieces of the cauliflower mixture and shape them into oblong tot shapes.
Bake in preheated oven for 20 minutes or so, then use a spatula to flip tots. Bake them for 10-15 minutes more, until browned and cooked through. Serve hot, alongside the Red Duck Ketchup flavor of your choice (or all three!). Makes about 24 tots.
Adapted from Just a Taste.