Remove leaves and the end of the stalk from the cauliflower.
Cut up the cauliflower into fairly even sized pieces and either place in a microwave bowl with 5 cm (2 inches) of water and microwave until a knife will easily go through a stalk and the floret falls off knife. Or boil/steam on stove top until done.
Drain and place the cooked cauliflower into a food processor and blend until it is reasonable smooth.
Add mozzarella, egg and salt and blend until well combined.
Mixture will be wet and does not hold together really well, but form into tater tot size pieces and roll in the finely grated parmesan to cover, place directly onto a baking tray lined with baking paper.
Either spray with oil or place a small amount of fat over each tot.
Bake in the oven for approximately 15 minutes – keep an eye on them they should go a lovely golden colour.