Place a large skillet over medium heat and add 1/2 tablespoon oil.
Add garlic and shallot and saute for 2 to 3 minutes.
Transfer to a mixing bowl and place skillet back over stovetop.
Add remaining oil to skillet and top with riced cauliflower. Season with salt and pepper.
Saute cauliflower until just cooked through, 4 to 5 minutes. Remove from heat and allow cauliflower to cool.
Transfer cooled cauliflower to a clean cheesecloth and squeeze out as much excess liquid possible.
Transfer cauliflower to bowl with garlic and shallot and stir together. Add remaining ingredients to mixing bowl and fold together until fully combined. Season with salt and pepper.
Preheat oven to 375˚F.
Using your hands form tablespoon sized discs (or “coins”) of cauliflower mixture and place onto a parchment lined baking sheet, 1/2 - 1 inch apart.
Bake tots for 20 minutes then remove from oven and flip each one. Place tots back into the oven and continue to bake for an additional 10 to 15 minutes or until tots have browned and crisped.
Lightly top tots with a sprinkle of salt and serve immediately.