Prep the cauliflower. Cut the cauliflower into small florets. Rinse and pat dry. You’ll be pulsing or grating it next, so size doesn’t need to be perfect.

Rice the cauliflower. Use a food processor to pulse the florets into a rice-like texture. Work in batches to avoid over-processing. If you don’t have a processor, grate the florets on the large holes of a box grater.

Steam or microwave. Place the riced cauliflower in a microwave-safe bowl, cover, and microwave for 5–6 minutes until tender. Or steam on the stovetop for 6–8 minutes. You want it soft but not mushy.

Drain thoroughly. Let the cauliflower cool for a few minutes. Transfer to a clean kitchen towel or layered paper towels. Squeeze out as much moisture as you can—this step is critical for crisp tots.

Mix the base. In a large bowl, combine drained cauliflower, egg, breadcrumbs, Parmesan, onion, garlic, parsley, salt, pepper, and paprika. Stir until the mixture holds together when pressed. If it’s crumbly, add an extra tablespoon of breadcrumbs or another egg white; if it’s too wet, add a bit more breadcrumbs.

Shape the tots. Scoop about 1 tablespoon of mixture and roll it into a small cylinder. Press gently to shape into a classic tot. Repeat with the remaining mixture. You should get about 24–30 tots, depending on size.

Preheat the air fryer. Set to 390°F (200°C) for 3 minutes. Lightly spray the basket with oil to prevent sticking.

Arrange and spray. Place tots in a single layer with a little space between each. Spray the tops lightly with oil for extra crunch.

Air fry. Cook for 10–12 minutes, turning halfway. Tots are done when they’re deep golden and crisp on the edges. Add 2–3 more minutes if needed for extra color.

Season and serve. While hot, sprinkle with a pinch of salt. Serve with your favorite dipping sauces.