These are so good you will not miss the potato at all. Kevin flipped over these. Serves 2-4.

INGREDIENTS:

2 (12oz) bags frozen organic cauliflower rice
2 organic eggs
⅓ cup cornstarch (sub arrowroot flour)
1 tsp JF Universal or Spicy Salt

PROCESS:

Cook the frozen cauliflower rice according to the package directions. Once cooked drain the cauliflower on paper towels. Once it has cooled squeeze all the liquid out of the cauliflower by taking small batches in a thin towel or doubled paper towels. A lot of water will come out so take your time. Once it is drained, place the cauliflower in a mixing bowl. Whisk the eggs together in a separate bowl and pour them over the cauliflower. Mix well. Add the cornstarch or arrowroot flour and season with JF Salt.

Heat an oil of your choice in a large pan on medium heat. Place 2 heaping Tbsp portions of the cauliflower mixture into the pan and flatten with the back of a spatula. Fry both sides until they are dark golden brown and crispy.  Drain the excess oil on paper towels and repeat. Serve these with sour cream, apple sauce, and chives or my personal favorite, caviar.