1. Cut the cauliflower into small florets and pulse in a food processor until it resembles rice.
2. Place the cauliflower rice in a microwave-safe bowl and microwave for 5 minutes to soften.
3. Transfer the cauliflower rice to a clean kitchen towel and squeeze out as much moisture as possible.
4. In a mixing bowl, combine the cauliflower rice, almond flour, parmesan cheese, egg, garlic powder, onion powder, salt, and pepper.
5. Mix well until all ingredients are evenly distributed.
6. Heat a non-stick skillet over medium heat and add enough avocado oil to coat the bottom of the pan.
7. Using a spoon, scoop the cauliflower mixture onto the skillet and flatten into a hash brown shape.
8. Cook for 3-4 minutes on each side or until golden brown and crispy.
9. Serve hot with your favorite keto-friendly toppings such as avocado, bacon, or sour cream. Enjoy!