1 cup cooked shredded cauliflower, about 4 3/4 ounces *
2 tablespoons onion, very finely minced, about 3/4 ounce
1 egg
4 ounces mozzarella cheese, shredded
1/4 teaspoon salt
1/8 teaspoon pepper

Mix all of the ingredients well. Pat this mixture evenly in a buttered a muffin top pan. Bake at 450º 8-10 minutes or until crispy and brown on the bottom. Flip them over and bake another 3-4 minutes to brown the other side.

Makes 6 servings
Can be frozen

* You'll need a bit less than about a quarter of a medium cauliflower to get 1 cup cooked. I shredded about 1/3 of my large cauliflower then microwaved it in a covered casserole with 1 tablespoon water for 5 minutes on HIGH until tender.

Per Serving: 78 Calories; 6g Fat; 6g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carb

These are a spin-off of Cleochatra's Cauliflower Pizza Crust recipe. Although these taste pretty good, they take a lot of fuss and containers to prepare. I'm not sure if they're worth the trouble. I think that the oven temperature may be a little too high. I would probably try baking them at 350-400º if I made them again. I might also make the mixture into three patties instead of six because they came out very thin. On the other hand, I think that being thin like that, they might be nice layered with a thin sausage patty and some scrambled or fried eggs. I will try that tomorrow morning and let you know what I think. The photo shows what they look like on the top and the bottom. As you can see, they got quite dark on the bottom. Click the photo to see a close-up.

UPDATE: I've been having these topped with a sausage patty and a couple of fried eggs on top and they're very nice that way. I buy Wal-Mart's Great Value brand frozen sausage patties and they're almost exactly the same size as the hash brown patties. I would have taken a photo but the eggs pretty much cover everything up so you can't see the sausage or the hash browns.

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