Microwave or Steam the Riced Cauliflower:

• Place the riced cauliflower in a microwave-safe bowl.

• Microwave it for 2-3 minutes, until it becomes tender. Alternatively, you can steam it.

• Set it aside to cool.

Whisk Together Other Ingredients:

• In a large bowl, whisk together the following ingredients:

  • Shredded onion

  • Golden flaxseed meal

  • Garlic salt

  • Egg

  • One egg white

Drain Excess Moisture from Cauliflower:

• Once the riced cauliflower has cooled enough to handle, wrap it in a cheesecloth or towel.

• Squeeze tightly over the sink to drain as much moisture as possible. You may find that you need to drain more than a cup of liquid.

Combine Cauliflower with Other Ingredients:

• Stir the drained cauliflower into the bowl with the other ingredients.

• If the mixture doesn’t stick together well when trying to form a patty (especially if your head of cauliflower was very large), add another egg white.

Cook the Hash Brown Patties:

• Heat oil in a skillet over medium heat.

• Drop tablespoonfuls of the cauliflower mixture onto the pan and press down with a spatula to form hash brown patties.

• Cook for 2-4 minutes, until the bottom is browned, then flip and repeat for 2-4 minutes on the other side.

• Repeat with the remaining cauliflower mixture.

  
  

Serving size: 1/4 of entire recipe (about 4-5 small hash browns)