Fill a saucepan with water and bring it to a boil. Place 22 oz riced cauliflower in a steamer basket set over the saucepan and just above the water surface. Cover and steam for 15 minutes.

Remove the cauliflower from the saucepan. Drain and let cool. Transfer the steamed cauliflower to a cheesecloth. Gather the four corners of the cheesecloth into your palm, use the other hand to squeeze out as much liquid as you can.

Preheat the oven to 400℉.

Make the dough: Transfer the cauliflower to a mixing bowl together with 6 tbsp breadcrumbs, 1 oz shredded cheddar cheese, 1 tbsp chopped parsley, 1 medium beaten egg, 1/2 tsp garlic powder, 1/2 tsp onion powder, 0.25 oz grated Parmesan cheese, 1/4 tsp ground black pepper, 1 tbsp unsalted butter, and 2 tbsp all-purpose flour. Mix it up with a spatula so everything binds together.

Form the tots: Pick up small balls from the dough, use your hands to form them into small tater-tot-sized patties and gently flatten them with your palms.

Place the tots on a baking sheet lined with parchment paper, make sure to keep the tots 1 inch apart from each other. Bake for 20 minutes until golden brown.

Remove the cauliflower tots from the oven. Enjoy them hot with 3 1/2 tbsp Heinz's Ketchup.