They can be added to your breakfast with a side protein such as ham or eggs. Or enjoy them as a side with your favorite lunch or dinner meal.
You have the option to use a fresh head of cauliflower, but I'm all about convenience so I used the already riced cauliflower that is found in the freezer section of the store. Be sure to get cauliflower with no added seasonings.
- 1 bag of riced cauliflower
- 1 egg
- 1 cup of shredded cheddar cheese
- 1 small onion chopped
- 1 ts of garlic salt
- 1/2 tbs of thyme
- 1/2 tbs of parsley
- pepper to taste
- 2 tbs olive oil (for cooking)
Macros/ Portion Fix
this is for 3 patties.
1 💚 vegetable
1 💙 fat
Cook the bagged rice according to package directions. Deduct 45 seconds of cooking time. Drain rice and squeeze out and extra water by pressing a paper towel while rice is in the strainer.
While rice is cooking, add egg, cheese, onion and seasonings in bowl. Add drained rice. Blend all ingredients together until mixed well.
Add oil to pan, allow to heat over medium heat. Using a 1/4 cup measuring cup, scoop cauliflower mixture and place into heated oil. Depending on pan size, 3 scoops is ideal to allow room to flip patties.
Press mixture to form a flat patty. Using the spatula, form patty into a circle. Allow patty to cook on each side for approx. 5 minutes. Sides will be dark.