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Preheat the oven to 425.
Measure out 3 cups of cooked cauliflower rice. Then using a paper towel, press out all the moisture you can from the rice. The more moisture you squeeze out, the better they will turn out. I didn’t squeeze out any excess moisture the first time, and although they tasted great they fell apart really easily.
Add the egg, egg white, cheese, salt, and pepper. Combine using your hands.
Form into 3/4 inch cauliflower tots (I got 32) and place on a baking sheet coated with cooking spray. Give the tots a spray of cooking spray on top.
Cook for ten minutes and then flip over and cook for an additional 7-10 minutes until crispy.
Also, these freeze well so consider a double batch. They will need an extra 10-15 of cooking time if they are frozen.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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