Side Dish
6 - 8 patties
20 minutes
15 minutes
Chef Ashley Cunningham
1 head White Cauliflower, grated
1½ cups Cheddar Cheese, shredded
½ tablespoon Salt
1 teaspoon Black Pepper
3 tablespoon Cornstarch
2-3 Eggs
Olive Oil, as needed
Crack and beat eggs gently. Fold grated cauliflower, cheese, salt, pepper, cornstarch and eggs together in a bowl.
Heat sauté pan, add oil. Form hash brown shaped patties in between your two palms. Lay gently into hot pan and cook for 1 to 2 minutes on each side, until golden brown on both sides.
Chef’s Tip
Make a low-carb Eggs Benedict! Poach two eggs in simmering water with 1 teaspoon of vinegar and 2 tablespoons of salt. Top cauliflower patties with ham and poached eggs and drizzle with Melissa’s Hollandaise Sauce.
