In a food processor, process cauliflower until it resembles grains of rice. Transfer to medium saucepan, add water and steam 10 to 12 minutes, until very soft.

Set a tea towel into a sieve and drain cauliflower. Let cool enough to handle and then use the tea towel to squeeze out as much moisture as possible.

Preheat oven to 400F and grease 24-cavity a mini muffin pan very well.

In a large bowl, combine cauliflower, cheese, almond meal, bacon, green chiles, jalapeños if using, eggs, garlic, salt and pepper. Mix thoroughly.

Divide mixture among prepared muffin cups and press to compact them. Bake 25 minutes or until tops are golden brown and tots are set.

Remove and let cool 5 minutes. Do not let them cool longer before removing them from the pan as they start to stick again.

Serve hot. They can also be made ahead and rewarmed in the oven, just in time for game time!