1medium-ish head of organic cauliflower, leaves removed (you are looking for 4 cups fresh cauliflower rice)
3large pasture-raised eggs, lightly beaten
½cupblanched almond flour*
2tablespoonscoconut flour
1teaspoonbaking powder, look for non-aluminum and corn-free
1teaspoongarlic powder
½teaspoonchipotle powder, for less heat, use chili powder or smoked paprika, or leave out
½teaspoonsea salt, plus additional flaked sea salt for serving
freshly ground black pepper
2-4tablespoonsghee, olive oil, coconut oil, avocado oil, or other cooking oil
Optional Add-ins / Flavor Changes:
Bacon, chives, scallions, chopped fresh onion or garlic, various other seasoning blends like Cajun, Italian, oregano with feta cheese, etc.
Chipotle Lime Aioli
½cupof homemade mayo or store-bought avocado oil mayo
½teaspoonchipotle powder
1teaspoonof fresh lime juice
½teaspoonfresh lime zest
⅛teaspoonof garlic powder
Instructions
Remove the green leaves from the head of cauliflower. Cut the head of cauliflower into small florets, removing and discarding the core. Wash the florets well and let them drain until completely dry. You can also pat dry with paper towels. You don’t want them wet at all.
Add the florets to your food processor, I go with about 1/2 or 1/3 of the head at a time. Pulse a handful times of times or process quickly just until it is chopped and has a rice-like texture. Don’t go too far or it will be mush. Any large pieces can be removed and added to the next batch. Alternatively you can use a hand grater but it takes a TON of time and it’s a hell of a workout.
Add 4 cups of the fresh cauliflower rice to a large mixing bowl. Add the beaten eggs, almond flour, coconut flour, baking powder, garlic powder, chipotle powder, salt and pepper. Mix well and let sit for about 10 minutes. Most of any liquid will be absorbed, if there is a lot of liquid, pour off or add just a little bit more coconut flour.
Heat a frying pan or skillet (a well seasoned cast iron works great here) over a medium-high heat. When hot, add enough oil to cover the bottom of the pan. Using between 2 and 4 tablespoon of the batter, form into patties with your hands and carefully place into the hot skillet. Work in batches and do not overcrowd the pan.
Cook until the bottoms are browned, about 3 or 4 minutes, then carefully flip and cook another three minutes. Move to a paper towel lined plate or sheet pan.
Repeat with the remaining batter, adding more oil as needed.
In a small bowl, mix together mayo, chipotle, lime juice and zest and garlic powder.
Serve right away.
Notes
If you cannot have almonds, try a different nut flour, if you cannot have any nuts at all, an all-purpose gluten-free flour would likely workReheat