Paleo-Friendly Crispy Cauliflower Cakes

• 1 Cauliflower
• 1 tablespoon Ghee (or Coconut oil, melted)
• 2 teaspoons Garlic powder
• 2 tablespoons Chives (chopped)
• 3 tablespoons Coconut flour
• 2 Eggs (beaten)
• 1 teaspoon Salt
• 2-4 tablespoons Coconut oil (for frying)

1. Cut the cauliflower into florets. Place the florets in a food processor and pulse until they become a rice like texture. Transfer the riced cauliflower to a large microwave-safe mixing bowl and microwave on high for 2 to 3 minutes, until cooked through.
2. Remove the bowl from the microwave and set aside to cool for about 5 minutes.
3. Fry the patties in the coconut oil until browned, about 2 to 3 minutes per side. Remove the patties from the oil and place on a paper towel lined plate to remove any excess oil.
4. Use your hands to form the mixture into 6 to 8 patties. Set aside.
5. Heat the coconut oil in a skillet over medium heat. NOTE: You want the coconut oil to be deep enough to partially submerge the patties.
6. Serve and enjoy!

cauliflower, ghee, garlic, chives, coconut flour, eggs, salt, coconut oil

Taken from food52.com/recipes/39553-paleo-friendly-crispy-cauliflower-cakes (may not work)