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Special equipment: cheesecloth
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Position an oven rack in the top position 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 onions, 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 the outer leaves and core of the cauliflower heads.
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Separate the heads into large florets, and trim away most of the remaining smaller stems.
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In 2 batches, process the florets in a food processor until very finely chopped, almost a paste, then transfer the paste to a large bowl.
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Wipe out the food processor.
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Put the cauliflower in the middle of a double layer of cheesecloth, and gather up the sides into a bundle.
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Squeeze out as much liquid as you can over the sink, then put the cauliflower back in the bowl.
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Add the browned onion, almond meal, egg whites and 2 teaspoons salt, and work together with your hands until combined and the mixture holds together when squeezed.
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Scoop out even tablespoonfuls, roll each into a ball and shape into a squared-off tot shape, and line them up on a baking sheet.
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(The tots can be covered loosely with plastic wrap and refrigerated overnight.)
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Pulse the rice cereal in the food processor until finely ground, and transfer 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 the rack on your work surface.
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Dip the tots in the egg wash (let the excess drip off), roll them in the cereal to fully coat and place on the rack.
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(To avoid a mess, designate one hand for 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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(Unsprayed breaded tots can be placed on a parchment-lined baking sheet, frozen until solid, about 2 hours, then transferred to a large freezer bag for up to 1 month.
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Coat with cooking spray before baking.)
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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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Serve with desired dipping sauces.
