• Preheat oven to 400°F (200°C).
• Prepare a baking tray covered with baking paper. Set aside.
• Cut the raw cauliflower head into small florets, removing stems, and weigh the amount required by the recipe.

Steam the cauliflower florets

• Microwave method. Place the florets into a large microwave-safe bowl. Add 1/3 cup water, cover with a microwave-safe lid (or plate). Microwave for 7 minutes or until the florets are soft and tender. Frying pan method/steam basket method. In a large frying pan, add 1/3 cup water to boil. Add the cauliflower florets in the pan or steam basket, cover, reduce to medium/low heat, and steam until soft and tender for about 8 minutes.
• Place the steamed cauliflower florets into a drainer for at least 10 minutes or until lukewarm. You can place the drainer next to an open window to cool faster. You know the cauliflower is ready when there is no more steam coming out of it, and the cauliflower florets are lukewarm but not burning hot.
• Place the steamed cauliflower florets on a towel and squeeze the towel as hard as you can to take the water out. See my recipe video to see my technique. You should obtain a sort of cauliflower mash and remove around 2-4 tablespoons of water. Discard liquid.
• In a large mixing bowl, add the drained cauliflower, almond flour, psyllium husk, grated cheddar, grated mozzarella, beaten eggs, and spices. Psyllium husk is optional but adds a lovely texture while absorbing any extra water that could be left in the cauliflower, so I recommend you don't skip this!
• Combine with a spatula first, then squeeze the batter with your hands.
• Scoop out the cauliflower batter with a cookie scoop to make sure you form 20 cauliflower tots of even sizes. Oil your hands with olive oil, roll the batter in your hands to shape little cylinders/tots.
• Place the cauliflower tots onto the prepared baking sheet, leaving a space of half a thumb between each. They won't expand while baking, but you don't want them to stick to each other.
• Bake for 15-20 minutes or until golden on the outside and cheesy.
• Serve hot with dips of your choice. I recommend my sugar-free ketchup recipe.

Freezing

• Store 3 days in the fridge, baked or unbaked, in an airtight container.
• You can freeze the unbaked tots in ziplock bags. I usually pre-freeze them for 1 hour on a plate covered with parchment paper. When half-frozen, it is easier to transfer them in a ziplock bag to freeze and keep a beautiful shape.
• This recipe makes about 20 cauliflower tots.