Preheat oven to 375 degrees. In a pot, boil riced cauliflower until tender, about 10 minutes; meanwhile, oil a baking sheet and set aside.

Place cauliflower in a blender with cream, butter, and cheese. Use a towel to hold the top on and blend until smooth.

When cool, add the egg to the cauliflower puree and mix well.

Using your hands, scoop up 1 to 2 tablespoons of the mixture and mold it into a disk shape. Place it on the prepared baking sheet and repeat the shaping process with the remainder of the mixture, spacing the tots about 1 inch apart.

Bake for about 20 minutes then flip them and bake an additional 10 to 15 minutes until crisped.

Remove from oven, fill with cheese and put back in the oven for 5 minutes or until melted. Garnish with sour cream and green onions.