Step 1

Bring the water to a boil over high heat in a medium saucepan. When it's boiling, place the cauliflower in, quickly stir it, cover the saucepan, and turn off the heat. Set a timer for 10 minutes to let the cauliflower steam. Afterwards, drain the cauliflower in layered cheesecloth, being careful to really squeeze out all the moisture (I had to let it cool a bit first, ouch!).

Step 2

In a large bowl, beat the eggs. Whisk in the scallions, onion, cauliflower, and salt. Heat the coconut oil in a large skillet over medium heat until it shimmers. Put all of the egg mixture in and spread it around. Let it cook for 5 minutes or until it's golden brown. Flip the pancake (Studio Snacks uses a plate-flipping method: "I slide the pancake (browned side still down) from the pan onto a large plate, invert the fry pan onto the plate and flip both together back onto the stove, making it so that the uncooked side is now at the bottom." I can attest that this takes some practice and care -- and definitely remove excess oil from the fry pan before inverting it -- but I got better as I practiced!)

Step 3

Cook it for another 3 minutes or so until its golden brown. Slide it out onto a wire rack to keep the bottom crispy and sprinkle over some extra salt to taste. Serve immediately with 5-Minute Sesame Shrimp and Sriracha Aioli.