The other day I got my 3 year old to eat cauliflower for breakfast without knowing it.  Sure, I put butter (grass-fed) and jelly (organic) on it, but he ate cauliflower.  For breakfast. And he didn’t know it.

How did I do such a thing?  I magically turned the cauliflower into round, flat patties, sort of like a cross between a pancake and a tortilla.  You could probably use these for tortillas if you wanted.  Or a small round sandwich.

Here’s what I used:

• 1 head of organic cauliflower, florets only
• 1 tbsp coconut flour (optional)
• 1/2 tsp psyllium husk powder (optional)
• 2 large eggs
• a few shakes of salt

Here’s what I did.

Take a head of cauliflower and turn it into rice via a high-quality blender.  I do have a Vitamix myself, but a good food processor should do the trick. You want to use just the florets, and add them carefully until you have what looks like rice or couscous.

Then cook by steaming for about 5 minutes.  Place it in a colander in a pot of boiling water, cover, and let it go.  Pre-heat the oven now to 375 degrees.

The next part is tricky, mostly because it’s so damn hot.  Give it a few minutes to let the steam come out, and squeeze all the water out of the cauliflower by wrapping it in layered cheese cloth, a good dish towel, or a nut milk bag (which is what we have, and can be pretty cheap on Amazon.)

Once you get out all of the water you possibly can, mix the dried out cauliflower rice with the coconut flour, psyllium husks, two eggs, salt, pepper, some herbs, or whatever you like.  I like the addition of the coconut flour and psyllium husk, but it’s not totally necessary.  The patties will hold similarly, but maybe taste a bit more eggy with the eggs only option.  The coconut flour is also extremely absorbent, and will help if you couldn’t quite squeeze out enough water.  Psyllium husk helps bind and is a good source of fiber. Feel free to add different flavors of herbs depending on how you’re serving these.  If you want to top them with carnitas and avocado, maybe throw in a little cumin and Mexican oregano.  The salt helps, though, so keep the salt.

Scoop the mixture and form patties one at a time (you should get 5-7 depending on how big you want them) onto a parchment paper lined baking sheet.  Make sure they aren’t spread too thin.  Shoot for about 1/4 inch.

Place in the oven for about 10 minutes.  Depending on size they may need a little more or less time.  Keep your eye on them.  Flip when they look pretty done, and cook on the other side for another 3-5 minutes.

And there you have it! Little circles made out of cauliflower.

That don’t really taste too much like cauliflower when topped with delicious stronger flavored toppings.  For lunch today, I had two “tortillas” topped with cream cheese made from almond milk (Kite Hill, which is the best dairy-free cream cheese), some WildBrine Smokey Kale Kraut (get it, trust me!) and a sunny side up egg each.  It was deeeeeelicious.