3 cups finely riced raw cauliflower (I recommend pulsing cauliflower florets in a food processor until they resemble coarse crumbs like photo above)
2 large eggs
1/2 cup shredded parmesan cheese
1/2 tsp garlic powder
4 tbsp almond flour
1/2 tsp baking powder

garlic spread

4 garlic cloves, minced
2 tbsp butter
2 tbsp olive oil
2 tsp chopped parsley
3 tbsp parmesan cheese