4 cups of cauliflower rice
2 tbsp jalapeno, finely diced
1/4 cup green onions, minced
2 tbsp flax seed, ground
1 tsp Celtic sea salt
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp baking powder
Olive oil cooking spray
Preheat oven to 400 degrees.
Put cauliflower rice in a microwave-safe bowl and cook for two minutes on high, stir, then cook for another two minutes. Let cool 1-2 minutes.
Spoon cauliflower onto a piece of cheesecloth or a fine mesh strainer (a clean dish towel will do in a pinch) and squeeze out as much liquid as possible.
In a large bowl, mix together cauliflower and remaining ingredients.
Line baking sheet with parchment paper and spray with cooking spray.
Using a tablespoon, scoop cauliflower mixture and squeeze into cylindrical shape in palm of hand. Place on baking sheet and spritz with cooking spray.
Bake 15 minutes until bottoms are brown and flip. Bake an additional 15 minutes or until brown and crispy.