Step 1

Place racks in the center and upper third of your oven. Preheat the oven to 400 degrees F. Generously coat a rimmed baking sheet with nonstick spray or line with parchment paper.

Step 2

Place the cauliflower rice in a microwave-safe bowl. Microwave on high, uncovered, for 2 minutes.

Step 3

Spread the cauliflower onto a clean, dry kitchen towel and let cool for 5 minutes; keep the cauliflower fairly centered on the towel.

Step 4

Bring the sides of the towel up and around the cauliflower to make a purse. Squeeze as much moisture out of the cauliflower as possible. The drier it is, the crispier the cauliflower hash browns will be.

Step 5

To a large, dry mixing bowl, add the egg. Lightly beat it with a fork, then stir in the cheddar, Parmesan, salt, black pepper, garlic powder, onion powder, and smoked paprika.

Step 6

Add the cauliflower to the bowl and mix to thoroughly combine.

Step 7

Divide the cauliflower mixture into 8 equal portions. Working one portion at a time, squeeze the portion firmly into a ball with your hands, then gently flatten with your hands to shape into patties that are about 1/2-inch thick. Arrange the patties evenly on the baking sheet, leaving at least 1 inch of space between each.

Step 8

Bake on the center rack until lightly browned and set, about 15 minutes, rotating the pan 180 degrees halfway through.

Step 9

Turn the broiler to low. Transfer the pan to the upper-third rack and bake until crispy on top, about 5 minutes. Watch very carefully so that the hash browns do not burn.

Step 10

Let cool on the baking sheet for 5 minutes to set. Enjoy hot.