• 1/2 head of cauliflower
  • 1 egg
  • 1/2 teaspoon yellow onion, minced
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon garlic powder
  • 1 teaspoon coconut oil or vegetable oil
  • Green onions, for garnish


  1. Grate the cauliflower head on a cheese grater to create cauliflower shreds or "rice."
  2. Combine the shredded cauliflower with egg, minced onion, salt, pepper and garlic powder; stir to combine.
  3. Heat 1 teaspoon coconut oil over medium-high heat.
  4. Add half the cauliflower mixture to the pan and gently press down with a spatula to flatten, working to keep the hash brown together as much as possible.
  5. Cook for about 3-5 minutes. After the edges start to turn golden brown, cook for 1 minute.
  6. Carefully flip over and cook an additional 3 to 4 minutes to let the edges brown and the cauliflower and onion cook through.
  7. Garnish with chopped green onion.