Preheat oven to 425 degrees F.
In a large pot, fitted with a steamer basket, steam cauliflower until it is fork tender, but not mushy. Let cool 10 minutes.
Meanwhile, in a medium sized bowl, mix together egg, grated Parmesan cheese, cream cheese, avocado oil, Italian seasoning, garlic powder, onion powder and pepper. It will be very paste like. Set aside.
In the bowl of a food processor (at least 11 cup capacity) add steamed cauliflower and Parmesan paste. Process until mixture is fully combined. Mixture will be very sticky and there should not be any large pieces of cauliflower visible.
Line a large baking sheet with parchment paper. Using a #50 scoop, scoop out cauliflower mixture and run a knife across the back to compact mixture, making it flat on one side. Repeat until all of the mixture is used. (Should make about 40 tots, so eight rows of 5 tots each.)
Place store-bought shredded Parmesan on a cutting board and chop it slightly as the shreds can be a little long. (see picture above). Sprinkle some on the top of each tot, pressing it in slightly. Some will fall around the base of the tot when you do this and that's good. It forms a nice crunchy little base.
Place tots in the middle rack of the oven and bake for 15 minutes. Place a piece of parchment on top of the tots and bake for another 15 minutes. Tots should be nice and golden brown with a slight crunch, but will still feel slightly soft as these are not potatoes.
Let sit for five minutes before serving. Serve with your favorite dipping sauce.
These reheat great in the microwave, oven, air fryer or deep fryer.