Add the potato with enough water to cover to a pot on the stove. Bring to a boil for 10 to 15 minutes, until they're very tender. You want them really soft, so they'll be easy to mash. Drain and rinse with cold water, so they'll become cool enough to handle.
While the potato cooks, add the thawed cauliflower rice, breadcrumbs, cornstarch, garlic powder, onion powder, salt and pepper to a large bowl, and mix well with a fork.
When the potato is done cooking, transfer it to the bowl with the cauliflower, and mash with a fork. When it's cool enough to handle, use clean hands to knead the potato and cauliflower together until you have an even mixture that sticks together well.
Use your hands to form the cauliflower mixture into about 18 balls or tater tot shapes.
To air fry: Transfer the cauliflower tots to your air fryer basket. Air fry at 400° F for 8 minutes, then flip the tots over. Air fry at 400° F for 6 to 8 more minutes, or until they're golden brown on the outside.
To bake: Arrange the tots on a parchment-lined baking sheet, and bake at 400° F for 30 to 35 minutes, until they're browned on the outside.
Video
Notes
These are best served immediately, but you can reheat them in the air fryer or oven at 350° F until they're warmed up again. Do not microwave to reheat, because they will become mushy.