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Ingredients
  • 12 oz. riced cauliflower (I used Green Giant Riced Cauliflower. I left it in the fridge overnight to thaw out)
  • 2 eggs
  • ¾ cup reduced-fat cheddar cheese, shredded
  • 1 tablespoon chopped chives
  • 1 tablespoon minced onion
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • ½ teaspoon salt
  • ¼ teaspoon pepper
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