Cauliflower Quinoa Tots (Gluten-Free)

Preheat oven to 400ºF and line a baking sheet with parchment paper.

In a large mixing bowl, whisk egg, tahini, and mustard. Add cauliflower rice, cooked quinoa, and almond meal, and stir to coat in the wet egg mixture.

Stir in nutritional yeast, garlic, spices, and parsley. Scoop golfball-size portions and roll into an egg shape. Distribute these on baking sheet—it should make about 16, but will vary depending on the size of each.

Bake for 20–22 minutes, or until golden brown and firm. Remove from oven and cool slightly.

Serve with your favorite dipping sauce and enjoy!