Crispy and savory cauliflower hashbrowns made with shredded cauliflower and a few simple ingredients—perfect as a low-carb breakfast or side dish.

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Place the grated cauliflower in a clean kitchen towel and squeeze out as much moisture as possible.
In a mixing bowl, combine the cauliflower, onion, Parmesan, almond flour, egg, garlic powder, pepper, and salt. Mix well until fully combined.
Form the mixture into small patties.
Heat olive oil in a skillet over medium heat.
Fry the patties for 3–4 minutes on each side or until golden brown and crispy.
Remove from skillet and place on paper towels to drain any excess oil.
Serve warm with your favorite dipping sauce or alongside eggs.

Make sure to thoroughly squeeze out moisture from the cauliflower to avoid soggy hashbrowns.
You can bake or air fry these for a healthier alternative.
Add herbs like parsley or chives for extra flavor.