Remove the stems from the cauliflower and chop it into florets. Transfer the florets to the bowl of a food processor and pulse until small pieces form. They should be the size of rice, or slightly larger.

Transfer the riced cauliflower to a large microwave-safe bowl and microwave for 5 minutes. This process softens the cauliflower so that the ending texture of the hash browns is just perfect. Allow the cauliflower to cool. Add a thoroughly beaten egg to the mixing bowl with the riced cauliflower, season with sea salt, and stir well.

Heat 2 to 3 tablespoons of avocado oil in a 10-inch nonstick skillet over medium-high heat. Allow the oil to heat up for several minutes so that it is sizzling hot. Transfer the cauliflower mixture to the skillet and use the back of a wooden spoon or a rubber spatula to pat it down into an even layer. Cook for 8 to 10 minutes, flip, and cook for another 8-10 minutes, until both sides are golden brown and crispy.

I have found the easiest way to flip hash browns is to use a spatula to cut four equal sized sections then flip each section. You will still get some breakage, but not as much as if you try to flip all of it at once.

Serve cauliflower hash browns with your choice of eggs, sausage, bacon, sliced avocado, and salsa or hot sauce.