Coarsely chop the cauliflower into large, chunkypieces.
Afterwards,allow the pieces to boil in rolling hot water for about 3-5 minutes, or untiltender to the touch. Immediately drain.
Once the cauliflower finishes cooking, pulse inthe food processor until each of the pieces are roughly the size of grains ofrice (cauliflower rice). Afterwards, transfer the mixture into a large bowl.
Combine all of the following into the large bowlof cauliflower rice: the egg, parmesan cheese, garlic powder, oil, and Italianseasonings. Mix until everything is well combined.
After mixing, take roughly the size of atablespoon of cauliflower rice mixture and form it into the shape of a tatertot and place the taters on a surface sizable enough to contain all of thepieces (about 30-35 tots!)