Preheat oven 375° F.

Place a piece of parchment paper on a baking sheet.

Steam carrots for ten minutes. In the last five minutes add the cauliflower.

Drain and rinse the cauliflower and carrots with cold water. Pat dry and place in a food processor. Pulse until uniformly chopped (you don't want to over pulse) Add the pepper and spring onion and pulse until combined.

Alternately you can use riced cauliflower which will not require food processing.

In a mixing bowl combine all the ingredients. Mix with your hands until combined.

Spoon 1 tablespoon of the mixture into your hand and roll into a tot shape. Place it on the baking sheet. Repeat until all the mixture is used up.

Bake for 20 mins.

In a small bowl, combine the sour cream and pesto. Stir until well combined.