Preheat the oven to 180 Deg C.
Line a baking tray with parchment paper.
Wash and clean the cauliflower as you generally do. I simply immerse the cauliflower florets in hot water for 10 minutes to get rid of impurities.
In a food processor, pulse the cauliflower until riced.
Squeeze out the water from the cauliflower by taking a fistful amount in your size. Repeat with the rest.
Alternatively you can use a muslin cloth, add the cauliflower in it. Squeeze out all the excess water.
Add all the remaining ingredients and mix everything.
You should be able to shape them into small tater-tots or small ovals.
Line them on baking tray.
Bake for 20 minutes turning in between.
Serve with tomato ketchup or sauce of your choice.