Yield: 4 servings Prep time: 7 minutes Cook time: 30 minutes

    2 (1-pound) bags frozen cauliflower

    4 strips bacon, diced

    ½ cup diced onions

    ¾ cup blanched almond flour

    4 ounces cream cheese (½ cup), softened

    ¾ cup shredded cheddar cheese (about 3 ounces)

    2 large eggs

    1 teaspoon fine sea salt

    ½ teaspoon ground black pepper

    1. Bring a large pot of water to a boil. Add the cauliflower and cook for 8 minutes or until fork-tender.
    2. While the cauliflower is cooking, cook the bacon in a large skillet over medium-high heat until it’s crispy and the fat is rendered, about 4 minutes. Remove the bacon with a slotted spoon to a large mixing bowl, leaving the fat in the pan.
    3. Add the onions to the skillet and cook over medium heat until the onions are translucent, about 4 minutes.
    4. Add the cooked onions to the large mixing bowl with the bacon. Leave the bacon fat in the skillet for frying the patties.
    5. Once the cauliflower is cooked until soft, drain the excess water and place the cauliflower on a cheesecloth to soak up any water still in the cauliflower. Squeeze tightly to remove any excess water and to mash the cauliflower a bit with the cloth.
    6. When the excess water is out of the cauliflower, put the cauliflower in the large mixing bowl with the bacon and onion mixture and mash the cauliflower with a hand mixer on high speed. Add the almond flour, cream cheese, grated cheese, eggs, salt, and pepper and mix with a wooden spoon until well combined.
    7. Using your hands, form the mixture into 3-inch balls, then flatten and shape them into small slider-sized patties, about ¾ inch thick.
    8. Heat the skillet with the bacon fat to medium-high heat. Add the patties in batches and fry on both sides for about 3 minutes per side or until golden brown and cooked through.
    9. Store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to a month. To reheat, place in a greased skillet over medium-high heat for 5 minutes.