I love to get in extra vegetables at every chance I can get, and breakfast tends to be the meal where I can really get in extra vegetables. I like starting my day off on the right foot, and why not have a protein and vegetable heavy meal to fuel you for the day? The night before I happened to have turned a whole head of cauliflower into rice and did not cook all of it, so I had raw cauliflower rice ready to go. If you wanted to make your own cauliflower rice quickly, use the grate attachment plate on your food processor. I was really surprised at not only the flavor of these, but also the texture. They were fluffy and light like a pancake, but packed with natural protein and fiber. Between the eggs and the cauliflower, there are close to 12-15 grams of pure protein and 7-8 grams of fiber. These cauliflower pancakes are great with a fried egg because they were perfectly paired with a runny egg, but I can see myself in the future eating this with pork, poached eggs, over a bed of greens etc.
2 cups raw cauliflower rice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
1/2 teaspoon paprika
1 tablespoon cooking oil (ghee/ clarified butter or coconut oil works well)
Add the cauliflower rice to a bowl. Crack the two eggs into the bowl and add all of the spices. Blend together with a fork until all the spices are incorporated evenly.
Using a non-stick pan, heat half of the cooking oil over medium heat. Once the pan is hot and the oil is melted, use a 1/2 cup measuring cup to scoop out some of the cauliflower mixture.
Dump the 1/2 cup worth of mixture onto the hot pan. Using a spatula, flatten it out to make it flatter like a pancake. Cook for about 4-5 minutes, watching the outside of the pancake to see if it is starting to turn golden. Once the bottom is golden, flip and cook for another 2-3 minutes. Remove from the pan and repeat until all of the pancakes have been made. Top with a fried egg and enjoy!