Cauliflower Patties



  1. Transfer the riced cauliflower to a saucepan and add enough water to the pan to completely cover the cauliflower.
  2. Cover with the lid and bring to a boil over medium heat.
  3. Boil, covered, for 3 1/2 minutes.
  4. Place a fine-mesh strainer over a bowl.
  5. Pour the hot cauliflower into the strainer, allowing the bowl to catch the boiling water.
  6. With a spoon, press down on the cauliflower to remove as much water as possible.
  7. Discard the cooking water and place the cauliflower in the bowl, then add the eggs, almond flour, nutritional yeast, chives, salt, and spices.
  8. Stir until everything is incorporated.
  9. Heat a frying pan over medium-low heat.
  10. Add the oil and allow to melt completely.
  11. Using a 1/4-cup scoop, scoop up a portion of the mixture and roll it into a ball 1 3/4 inches in diameter.
  12. Place in the hot oil and flatten the ball until it is a patty 1/2 inch thick.
  13. Repeat with the remaining cauliflower mixture, making a total of 10 patties.
  14. Cook the patties for 5 minutes per side.
  15. Transfer to a serving plate.