For the rice, boil 1 cup of water in a sauce pan with a tight fitting lid. Bring to a boil and add rice. Fit the lid to the pan and reduce to a simmer. Cook for 15 minutes, or until water is absorbed. Set aside.
Preheat oven to 375°F. Spray a nonstick cookie sheet with cooking spray or lightly grease with GrapeOla Grape Seed Oil.
Steam cauliflower in hot water for 3-5 minutes or until nice and soft, drain and chop finely, or if soft enough mash together.
In a medium bowl, combine all of the ingredients (including ¾ cup of the cooked rice) and season with salt and pepper to taste.
Spoon about 1 tablespoon of mixture in your hands and roll into small oval shaped tots.
Place on the cookie sheet ½ inch apart and bake for about 20 minutes, turning halfway through cooking until golden.
In a small bowl, combine the the last six ingredients. Dip the “tots” and enjoy!