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.