Grate cauliflower on a box grater until shredded. Add to a medium bowl and crack in the egg. Add cheddar and salt and pepper, to taste.
Heat olive oil over medium heat. Add spoonfuls of cauliflower mixture and shape into patties. Cook until brown.
Poach eggs: Bring a saucepan of water to a boil. Then reduce to a low simmer. Create a vortex by stirring the water, then drop in 1 egg. Let cook for three minutes and then transfer with a slotted spoon to a paper towel. Repeat with the remaining eggs.
Make hollandaise: Add egg yolks to double boiler. Add lemon juice and whisk until combined, then stir in butter in a steady stream, whisking constantly, until combined. Season with cayenne and salt.
Serve cauliflower hash brown patties topped with Canadian bacon, poached eggs, and hollandaise.
Enjoy!
