• 1 large head cauliflower, broken into florets
  • 2 medium red potatoes, peeled and diced
  • 1 large egg
  • 1/2 cup grated parmesan
  • 1/2 cup almond meal
  • 1/4 cup finely diced yellow onion
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon black pepper


  1. Preheat the oven to 400 degrees F.
  2. Layer a baking sheet with parchment paper and set aside.
  3. Steam the cauliflower florets and diced potato until tender.
  4. Chop steamed cauliflower and potatoes finely and mix with the egg, parmesan, almond meal, yellow onion, kosher salt, garlic powder, and pepper.
  5. Scoop approximately 1 heaping tablespoon of mix using your hands and gently press between your fingers to form a firm ball, then shape into a tater-tot shape.
  6. Place on prepared baking sheet.
  7. Bake until golden brown and crispy, 18-24 minutes, turning half way through.