Chop your cauliflower up into florets and place it into your soup maker and steam it for 20 minutes with some water.
While the cauliflower is cooking prepare your bread crumbs. Mix together in a bowl your coconut, oats and bread crumbs. In another bowl have your egg, beaten ready for when you bread crumb your tater tots.
When your cauliflower is cooked, drain it and place it back in your soup maker with the salt, pepper and garlic puree. Blend until it resembles bread crumbs. Place it into a clean tea towel and squeeze it for a few minutes until you have drained out the water.
Place the cauliflower in a mixing bowl with the onion and the rest of the herbs and the cheese and mix well. Shape into tater tots and then roll in the bread crumbs.
Place in the Airfryer for 6 minutes at 180c followed by a further 10 minutes at 200c or until hot in the middle and nice and crispy on the outside.
I use measuring cups when I am making bread crumbs because then it is so much easier to measure into your dish the quantities. You can usually get some nice ones at a cheap pound shop.