Preheat oven to 200°C/400°F and line a baking sheet with parchment paper.

Place 4 cups riced cauliflower (fresh or thawed frozen cauliflower) in a microwave-safe bowl. Heat in 30-second bursts (2-3 total) until tender. Let cool 10 minutes.

Squeeze out moisture well: Spread cauliflower on a clean towel. Wrap it tightly and wring it over the sink until you remove all the water. This helps make the edges crispy!

In a large bowl, mix dried cauliflower, ½ cup aged Manchego cheese (or smoked Gouda), and 2 eggs. - Add 2 tablespoons of garlic-infused avocado oil or bacon drippings.

- Then, add ½ teaspoon of Himalayan salt.

- Finally, add ¼ teaspoon of toasted onion powder.

Optional add-ins: For extra firmness, mix in 1 tbsp coconut flour or 1 tsp psyllium husk powder. Add 1 pinch turmeric for color.

Use a 1/4-cup measuring scoop to portion mixture. Form into 8 rectangular patties (or rounds) with your hands, pressing firmly to prevent crumbling.

Arrange on the baking sheet, leaving space between each for airflow.

Bake for 25 minutes, then carefully flip each hash brown using a spatula. Return to oven for 15-20 minutes until deeply golden and crisp at the edges.

Let cool on the sheet for 5-10 minutes (they’ll firm up more!). For extra crunch, pop under a broiler for 1-2 minutes (watch closely!).