Cauliflower Patties

Instructions

1. 1

   If you’re using pre-riced cauliflower, skip ahead to Step 2. Otherwise, cut the base off the head of cauliflower and remove the florets. Transfer the florets to a food processor or blender and pulse 3 or 4 times to break them up into small (¼-inch/6-mm) pieces.

2. 2

   Transfer the riced cauliflower to a medium-sized saucepan and add enough water to the pan to completely cover the cauliflower. Cover with the lid and bring to a boil over medium heat. Boil, covered, for 3½ minutes.

3. 3

   Meanwhile, place a fine-mesh strainer over a bowl.

4. 4

   Pour the hot cauliflower into the strainer, allowing the bowl to catch the boiling water. With a spoon, press down on the cauliflower to remove as much water as possible.

5. 5

   Discard the cooking water and place the cauliflower in the bowl, then add the eggs, almond flour, nutritional yeast, chives, salt, and spices. Stir until everything is incorporated.

6. 6

   Heat a large frying pan over medium-low heat. Add the oil and allow to melt completely.

7. 7

   Using a ¼-cup (60-ml) scoop, scoop up a portion of the mixture and roll between your hands to form a ball about 1¾ inches (4.5 cm) in diameter. Place in the hot oil and flatten the ball with the back of a fork