½ cup Parmesan or shredded cheddar cheese (optional)
1 large egg, lightly beaten
Salt and pepper, to taste
Transfer the riced cauliflower to a strainer. Place the strainer in a large bowl. With a paper towel, squeeze the cauliflower to remove the excess water.
Preheat the oven to 375 degrees Fahrenheit. In a separate large bowl, combine all the ingredients until the mixture clumps when squeezed together. Form the mixture into tot-shaped pieces, about 1 tablespoon each.
Place on a greased baking sheet. Spray liberally with cooking spray. Bake for 15 to 20 minutes, flipping once halfway.
Optional: For a crispier version, fry the tater tots. Warm avocado oil in a skillet over medium-high heat. Fry the tots 3 minutes on each side or until golden brown.
Pat the chicken dry and season with salt and pepper. Cut into 1-inch pieces. In a large skillet over medium-high heat, warm 1 tablespoon oil. Add the chicken and onion and cook until golden brown, about 5 minutes.
Add the garlic, tomato paste, ginger, and all the spices. Cook for 1 minute, mixing continuously to coat the chicken. Add the broth and crushed tomatoes. Simmer for 10 to 12 minutes until thick. Add the sour cream, mix, and cook for 1 minute.
Squeeze the pouch of riced cauliflower to separate the grains. Microwave on high for 90 seconds and transfer to serving bowls. Top with chicken tikka masala and cilantro.
In a shallow dish, combine all the spices. Cut the cod into bite-sized pieces, about 1-inch wide. Transfer to the dish and coat in spices.
In a large skillet over medium-high heat, warm 1 tablespoon oil. Fry the fish until flaky and opaque, about 3 minutes on each side. Repeat with the remaining cod, adding more oil as necessary.
In a small bowl, combine the sauce ingredients. Taste and adjust as necessary. Squeeze the pouch of riced cauliflower to separate the grains. Microwave on high for 90 seconds. Toss with cilantro and lime juice. Transfer to serving bowls and top with cod, sauce, and vegetables.
In a medium pot over medium heat, melt 4 tablespoons butter. Cook the onion for 5 to 7 minutes or until tender. Add the garlic and cook for 1 minute.
Squeeze the pouch of riced cauliflower to separate the grains and add to the pot. Slowly add the broth. Simmer for 5 to 7 minutes or until thick, mixing occasionally.
Add the Parmesan, spinach, lemon juice, zest, parsley, and 1 tablespoon butter. Simmer and mix until the spinach wilts. Taste and add salt, pepper, and Parmesan as needed. To thin the risotto, add more broth, 1 tablespoon at a time.