In a bowl, combine cold cauliflower rice, the bacon bits, the first amount of cheddar and chopped chives, egg, salt, and pepper.
Divide the mixture into 4 portions. Use your hands to form small patties.
Heat the coconut oil in a large skillet on medium heat. Gently place in the cauliflower medallions and use a spatula to press them down slightly. Cook for 2-3 minutes per side until the exterior is golden brown.
Transfer the medallions to a plate for serving and let them cool for a few minutes. Spread 1 tsp of sour cream over each medallion, and distribute the remaining cheddar cheese and chopped chives over the tops as garnish.
Video
Notes
Often, it is difficult to have the patties stick together. We use our egg rings to shape the patties and cook the first side.
