1 medium head cauliflower (1 ¾ lbs.)
1 shallot, very thinly sliced
1 clove garlic, minced
2 large eggs, beaten
¼ cup almond flour
2 tbsp. tapioca starch
2 tbsp. coconut flour
½ tsp. baking soda
½ tsp. Himalayan salt
½ tsp. freshly ground black pepper
¼ tsp. ground white pepper
¼ tsp. freshly grated nutmeg
2 tbsp. ghee + more for serving
Chopped fresh parsley for garnishing

Using a food processor or box grater, “rice” the cauliflower.
Steam the riced cauliflower over boiling water for 5 minutes, then allow it to cool completely.
Using some cheesecloth or a dish towel, squeeze out all of the excess water.
Transfer to a large mixing bowl and combine the rest of the ingredients except for the ghee and parsley.
Mix well, then form 6 equally-sized patties.
Heat 2 tablespoons of ghee in a large sauté pan over a medium heat.
Once hot, carefully add the patties and cook, undisturbed, until a golden crusts forms, about 3-4 minutes each side.
Serve hot with extra ghee on top and sprinkled with parsley.


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