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Special equipment: cheesecloth
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For the blue cheese sauce: Whisk together the yogurt, mayonnaise, lemon juice, milk, Worcestershire and cayenne in a medium bowl until smooth.
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Gently stir in the blue cheese.
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Season with 1/2 teaspoon salt and pepper to taste.
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Refrigerate overnight or up to 3 days, covered, to let the flavors develop.
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For the cauliflower tots: Position an oven rack at the top of the oven, and preheat to 450 degrees F. Set a cooling rack on a rimmed baking sheet.
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Heat the oil in a large skillet over medium-high heat.
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Add the onion, and cook, stirring frequently, until browned and soft, about 5 minutes.
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Remove from the heat, and let cool in the skillet.
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Remove and discard the outer leaves and core of the cauliflower.
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Separate the heads into large florets, and trim away most of the stems.
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Process half the florets in a food processor until very finely chopped, almost a paste.
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Transfer to a large bowl.
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Repeat with the remaining florets.
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Lay out a large double layer of cheesecloth, and put the cauliflower paste in the middle.
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Gather up the sides into a bundle.
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Hold the bundle over the sink, and squeeze out as much of the liquid as you possibly can (there will be a fair amount).
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Put the remaining cauliflower back into the bowl (it should be fairly dry now).
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Add the browned onion, almond meal, egg whites, hot sauce, 2 teaspoons salt and cayenne to the cauliflower, and work together with your hands until combined and the mixture holds together when squeezed.
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Scoop out even tablespoonfuls of the cauliflower mixture.
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Roll each into a ball, shape into a squared-off tot shape and place on a baking sheet.
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(The tots can be covered loosely with plastic wrap and refrigerated up to overnight.)
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Pulse the rice cereal in the food processor until finely ground, then transfer it to a small dish.
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Whisk the egg yolks with 1/4 cup water in a medium bowl.
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Line up the tots, egg wash, ground cereal and prepared baking sheet (with rack) on your work surface.
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Dip each tot in the egg wash, letting the excess liquid drip off, then roll in the cereal to fully coat and place on the baking sheet.
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(To avoid a mess, designate one hand for the dipping and retrieving in the egg and the other for rolling in the cereal.)
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Spray each tot all over with the cooking spray, turning as needed.
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(The unsprayed breaded tots can be frozen on a parchment-lined baking sheet until solid, about 2 hours, then transferred to a large freezer bag and frozen for up to 1 month.)
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Bake the tots until golden brown outside and hot inside, 15 to 20 minutes.
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Let cool for a few minutes, then transfer to a serving platter.
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Shake some hot sauce on top.
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Serve with the blue cheese sauce.
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(If baking the tots from frozen, coat with cooking spray and bake for until golden brown outside and hot inside, 15 to 20 minutes.)
