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Clean and trim the cauliflower, adding the florets
to a microwave safe bowl. Add the cream and butter
to the bowl. Microwave for 5 minutes. Add the
cauliflower and cheese to a magic bullet or food
processor and blend until still chunky – kind of
like a cooked oatmeal consistency. Season with
salt and pepper. Chill for at least half an hour.
Whip the egg whites to a stiff peak. Fold 1/3 of
the egg whites into the cauliflower mixture to
lighten it up. Then fold the cauliflower mixture
into the rest of the egg whites and gently mix
until combined. For best results, chill for
another half hour or they won’t hold their shape
as well. Fit a pastry bag with a round or star
tube with about a 3/4 inch opening. Spray the
inside of the bag with nonstick spray.
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Gently squeeze out 1 inch sections onto a greased
cookie sheet, cutting with a butter knife as you
go. When finished, bake in a 375 degree oven for
10-12 minutes (or longer if you’re skipping the
frying) until puffed and slightly browned. Remove
from the oven and serve – or heat 1/4 inch of oil
in a saute pan and when it’s very hot add the
tots. It doesn’t need long, a minute per side to
turn them golden brown and crispy. Serve
immediately.
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