Butter a mini muffin tin and preheat the oven to 205C/400F.
Shred the cauliflower using a food processor or a grater. This step is a bit messy if you’re doing it by hand, but since the kids are helping in the kitchen, there's probably already a mess.
Once the cauliflower is shredded, place into a CLEAN dishtowel and squeeze out the excess water.
Combine all the ingredients in a bowl and mix well using a fork.
Scoop out mixture using a small scoop or a tablespoon-sized measuring spoon and press into the muffin cups.
Bake for 18-20 minutes, or until they begin to golden. Eat them warm.
Makes 24 cauli-tots.