Heat oven to 375F Convection Bake (standard bake is fine, allow a few extra minutes of baking).
Line a lipped cookie sheet with parchment paper and the 2 Tbsp of macadamia nut oil to lightly coat the parchment.
Using a food processor and the shredding attachment, process the ½ head of cauliflower (you can used a standard cheese grater if you do not own a processor).
Squeeze some of the moisture out of the cauliflower by wrapping in a light kitchen towel (like a flour sack towel) or in a couple of paper towels. Wring tightly to extract as much moisture as possible.
In a medium mixing bowl, combine the cauliflower, nutritional yeast, golden flax meal, egg and onion powder. Stir together with your hands until mixed.
Using a tablespoon measure, scoop the mixture into your palm and form into the shape of a tater tot. Line up on the parchment lined, lightly greased cookie sheet.
Bake the tots for about 8 minutes then flip (I find they brown on one side at a time.) Bake another 5-10 minutes depending on your oven. You want a nice dark golden color and some crisp on the outside.
Enjoy with your favorite sugarless ketchup, ranch, or hot sauce.