Get the head of cauliflower ready. We'll need to prep it before ricing it.

Cut the cauliflower into florets, making sure you get any excess stem off.

Add the cauliflower to your food processor and pulse it until it is the consistency of short grain rice.

Put your cauliflower into a microwave safe bowl, and microwave for 5-7 minutes. Once it's done in the microwave, we want to get all the excess moisture out. I lay my cauliflower on a kitchen towel to wring it out. You will get cauliflower juice all over the towel, so this will need to go into the laundry afterward. Alternatively, you can do this with paper towels, but you'll need to use multiple ones to avoid tearing.

Once you have the cauliflower in the kitchen towel, roll it up tight and apply pressure (your whole body weight) to the cauliflower. Try to push as much extra moisture out of the cauliflower as you can. Once you're finished, extract the mashed cauliflower from the kitchen towel and put it into a bowl. Make sure that it's room temperature by this point.

Add your eggs ONE AT A TIME to the cauliflower. You don't want a mixture that's too watery! Keep in mind, in the pictures I only did 1/3 of the entire recipe.

Add the cheese.

Finally, add the spices to the cauliflower - tumeric, rosemary, and paprika.

Mix everything well, using your hands if you want. I prefer using my hands because I can get the mixture to be balanced well.

In a pan, heat the olive oil and coconut oil on high until it gets very hot. Form the cauliflower mixture into a ball, and then flatten it out in the palm of your hand.

Add the cauliflower "patties" into the hot oil and reduce the heat to medium high.

Allow them to get crisp on one side before flipping them.

Continue cooking them until they're crisp on both sides.

All done! Serve on a bed of spinach, or just eat as a snack. They're absolutely delicious!