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Preheat oven to 375°F. Line a baking sheet with parchment paper.
Heat a non-stick skillet over medium heat. Add frozen cauliflower rice to the dry skillet. Stirring occasionally, cook over medium heat until the majority of the moisture has evaporated from the cauliflower and it is fluffy. Set aside.
While rice is cooking, put cottage cheese in a blender or food processor and blend until smooth and creamy.
To a large bowl, combine cooked cauliflower rice, blended cream cheese, mozzarella cheese, parmesan cheese, garlic powder and salt.
Scoop up 1 tablespoon worth of cauliflower mixture and mold into a tater tot shape. Place each tot on the parchment lined baking sheet about ½ inch apart.
Bake for 27-30 minutes or until golden brown. Remove and let cool for a few minutes.