Keto Cauliflower Hashbrown Patties Recipe

DIRECTIONS

Ingredient note: We suggest using a whole head of cauliflower for this recipe that weights about 2 pounds after being trimmed of leaves.

1. Remove leaves from the cauliflower head. Add 1 cup water to an instant pot with trivet inserted. Place whole head of cauliflower on the trivet, seal, and pressure cook on high for 1 minute, allowing a natural pressure release for 5 minutes. Alternatively, steam the cauliflower (including stem) until tender but not mushy.
2. Grate the cooked cauliflower (including stem) either using a food processor or the large holes on a box grater. Place in a large bowl and combine with the mozzarella shreds, 1 tablespoon diced fresh chives, salt, ½ teaspoon garlic powder, onion powder, and pepper until evenly mixed. In a small bowl, whisk the eggs, then fold into the cauliflower mixture until evenly distributed.
3. Heat air fryer to 390°F. In a medium bowl, combine crushed pork rinds, grated parmesan cheese, almond flour, and ¼ teaspoon garlic powder. Use a ¼ cup measuring cup to form 20 patties from the cauliflower mixture (about 59 grams and ½-inch thick each), on parchment covered baking sheets. Sprinkle 1 teaspoon of the parmesan cheese mix evenly over each patty, spray with a light layer of olive oil, flip each patty and repeat. Fry patties in a single layer in the air fryer for 4-5 minutes, flip and cook for another 4-5 minutes, or until golden and crispy.
4. Eat immediately, or store in an airtight container in the freezer for up to 3 months. To reheat from frozen, place in a 390° air fryer for 3 minutes, or until warmed through. One cauliflower patty is one serving.