Preheat the oven to 375°F (190°C) and line a baking tray with parchment paper.

Drain the cottage cheese in a fine-mesh strainer for 5–10 minutes to remove excess liquid.

Cook the frozen cauliflower rice in a nonstick skillet over medium heat for 7–10 minutes until dry and lightly browned.

Remove the cauliflower from heat and let it cool for 5–10 minutes.

Blend the drained cottage cheese until smooth and creamy.

Combine the blended cottage cheese, cooked cauliflower, and 2 tablespoons of Parmesan in a mixing bowl.

Stir the mixture until fully combined.

Scoop about 1 tablespoon of mixture and shape into small tater-tot forms.

Place the shaped bites on the prepared baking tray, spacing them slightly apart.

Bake for 20 minutes until they begin to hold their shape.

Remove from the oven and sprinkle a small amount of remaining Parmesan on each bite.

Return to the oven and bake for another 15–20 minutes until golden brown and crispy.

Let them cool slightly before serving.