Ingredients 1/2 cup flour (use almond flour for gluten free option) 1 teaspoon baking powder 1 teaspoon salt 2 teaspoons garlic salt 2 twists of the black pepper grinder 1 small head cauliflower riced and microwave cooked 1 egg (or 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder) 2 tablespoons almond milk 2 tablespoons parsley, chopped 2 green onions, chopped 1 small zucchini grated and moisture squeezed out through a tea towel 2 small pepperoncini, chopped 2 tablespoons olive oil Instructions Wash the cauliflower and remove the leaves. Cut the cauliflower into several florets small enough to fit into the bowl of a food processor. Pulse the florets until evenly chopped. (you don't want to pulverize them) Transfer the cauliflower rice to a microwave-safe bowl and microwave on high for 5 to 8 minutes until cooked. When cool enough to handle place the cooked cauliflower in a tea towel and twist it to squeeze out as much of the liquid as you can (be careful, the cauliflower will be hot!) Transfer the cauliflower to a mixing bowl, add the egg and the next 6 ingredients and mix well. In a separate bowl combine the flour and the remaining dry ingredients and mix well. Add to the cauliflower mixture and mix well. Heat the oil in a heavy skillet over medium-high heat until it starts to shimmer. Drop spoonfuls of cauliflower mixture into the skillet being careful not to crowd them. You can press them flat with a spatula. Cook for 2 - 3 minutes on each side. Adding more oil if needed with each batch. Top with yogurt or sour cream or make a sandwich out of them. Enjoy!