Preheat oven to 400F. Measure out the cauliflower and chop into florets.

Add the florets to a plastic bag and then add the olive oil and salt. Shake well until the cauliflower is fully coated.

Spread the florets onto a baking sheet lined with foil and bake for 35 minutes.

While the cauliflower is cooking, add the pork rinds to a food processor.

Process the rinds until they become a crumbly meal. Remove and set aside.

Slice up the green onions, crack an egg into a bowl and whisk it lightly, and shred the white cheddar. Measure out the psyllium husk powder, black pepper, red pepper flakes, dried tarragon, and garlic powder.

Once roasted, add the cauliflower to the food processor and pulse it a few times to help break it up.

Combine all ingredients (except the pork rind crumbs) in a bowl.

Mix everything together well to form a sticky paste.

Form the cauliflower mixture into patties and dredge these in the pork rind crumbs. Lay the patties on the same baking sheet used to roast the cauliflower.

Bake for 25 minutes. Broil for an additional 2–3 minutes fot a crispier outside.

Remove from the oven, let cool slightly, and serve!