1 T organic corn starch
¼ Cup organic almond milk
1 T organic butter or butter substitute
1/4 Cup shredded sharp organic cheddar or almond cheese
½ tsp. salt
½ tsp. pepper
4 organic egg whites, whipped to stiff peak
Stir corn starch into almond milk until fully incorporated; pour over florets and add butter; microwave for 5 minutes. Place in food processor along with cheese; blend until still chunky like cooked oatmeal. Fold 1/3 of the egg whites into the cauliflower mixture to lighten it up. Then fold the rest in and gently mix until combined. Spray a skillet with non-stick spray; heat on medium high until it very hot; add dollops of tot mixture and cook 2 minutes or so on each side until golden brown. Serve immediately.