Preheat oven to 375°F. Spray mini muffin tins (or tin, for a total of 12 mini muffin cups) with olive oil cooking spray or lightly grease with olive oil. Set aside.

Combine the minced raw cauliflower, onion, green pepper in a medium sized mixing bowl. (Fun tip! If you lightly broil the vegetables after dicing and before combining, it will add another layer of flavor to the tots. I do this in my toaster oven.)

Crack both eggs into the vegetables. Stir until the eggs have broken down and all the vegetables are coated.

Add the cheese, bread crumbs and all spices to the vegetable mixture. Stir until well distributed throughout the vegetable mix.

Spoon about 1 tablespoon of mixture in each mini-muffin cup, and press down firmly with fingers to make a solid tot. You want to only half-fill each mini-muffin cup. Keeping them thin will increase their crunch.

Bake for 20 minutes or until the tops look crispy.

Serve immediately for maximum crispness.