Rice the cauliflower using a food processor or grater, and measure out 3 cups.

Microwave the riced cauliflower for 4 minutes, then let it cool. Squeeze out excess moisture using a clean kitchen towel.

In a large bowl, mix the cooled cauliflower, eggs, cheddar cheese, onion, garlic powder, salt, and pepper until well combined.

Heat olive oil in a large skillet over medium heat.

Scoop 1/4 cup of the cauliflower mixture into the skillet, and flatten with a spatula to form a hash brown shape.

Cook for 3-4 minutes on each side or until golden brown and crispy.

Transfer the hash browns to a plate lined with paper towels to drain any excess oil.

Serve warm and enjoy!