Cut the cauliflower into florets, discarding the longer stems.

Steam the cauliflower until tender, then add to a food processor and pulse until it resembles mashed potatoes.

Let the cauliflower cool, then place into a dish cloth and wring out any excess water (use two dish cloths if needed).

Add the cheese, egg, and spices. Mix together until the dough is thickened and workable. If the dough is still too runny, add an extra teaspoon of psyllium husk powder at a time until it reaches the proper consistency.

Start by rolling the tater tot batter into a ball. Next, roll the ball into a log. Finally, press the two ends together gently to form that characteristic tater tot shape (more squared off on the ends).

Repeat for the rest of the dough.

Heat up the oil in a cast-iron skillet over medium heat. Once the oil is hot, reduce the heat to medium-low and add in the tater tots. Fry them in batches until golden on both sides.

Lay on paper towels to cool before serving.