Preheat oven to 400°. Oil or line a baking pan with parchment paper.
In a large pot, add cauliflower florets to salted boiling water and cook until fork tender.
Strain cauliflower; let sit in fridge until fully cooled. Or place in the freezer to speed up this process.
Add coconut oil to a small skillet on medium heat. Add onions; sauté 2–3 minutes, until translucent. Add garlic; sauté 3 minutes, being careful not to let garlic brown. Turn off heat, place in a small bowl, and set aside.
When cauliflower is cooled, place into a food processor and pulse just until finely shredded, the size of rice. Place in a large mixing bowl.
Add nutritional yeast, parsley, salt and pepper, and mix together. Fold in onions and garlic. Add salt to taste, as needed.
Add almond flour and egg; mix thoroughly.
Form into small tater tots and place on oiled or parchment-lined pan. Bake 15–20 minutes on each side, or until crispy brown. Serve with your favorite dipping sauce.