Adapted from Cauli-Tots from Cupcakes & Kale Chips
Line a microwave safe bowl with a clean, cotton kitchen towel. Set aside.
Using a box grater or the standard grating disc on a food processor, grate the cauliflower florets until they are about the size of cooked rice grains. Scrape the grated cauliflower into the towel lined bowl. Sprinkle 1 teaspoon of the kosher salt over the top. Let this stand at room temperature for 5 minutes, then gather the towel up at the edges, pile the excess towel on top, and microwave for 2 minutes. Remove from the microwave, open the towel, and let cool until it is comfortable to handle. Gather up the corners again, and twist the towel while squeezing the cooked cauliflower to remove as much moisture as possible.
Preheat the oven to 425°F. Line 2 half-sheet pans with parchment.
Empty any liquid from the bowl you used to microwave the cauliflower and turn the cooked cauliflower into it. Add the remaining ingredients and stir vigorously to combine evenly. Use a small cookie scoop to portion out the mixture onto the pan. This recipe yields 50 to 52 tots. Use your hands to roll each portion then shape into a tot. Arrange the tots on the parchment lined sheet pans, leaving about 1 1/2 inches between the tots to allow for spreading while they bake.
Bake 25 minutes, or until golden brown on top, and darker deep brown on the underside. Let stand on the pan 2 minutes before transferring to a serving plate.