Ingredients

• 1 head cauliflower, chopped
• 1 (15 ounce) can pumpkin puree
• 3 cloves garlic, minced
• 8 sprigs fresh parsley, chopped
• 8 leaves fresh basil, chopped
• 1 tablespoon pumpkin pie spice
• 1 teaspoon ground black pepper
• 1/2 teaspoon pink salt
• water to cover
• 2 tablespoons rice flour, or more as needed
• 2 tablespoons avocado oil, or more as needed
• 2 beets, sliced

Instructions

1. Combine cauliflower, pumpkin puree, garlic, parsley, basil, pumpkin pie spice, black pepper, and pink salt in a large pot; add enough water to almost cover cauliflower. Cover pot and bring liquid to a boil; reduce heat to medium and cook, stirring occasionally, until cauliflower is tender, 20 to 30 minutes. Mash mixture with a potato masher and continue heating until most of liquid is evaporated, about 5 minutes more.
2. Stir rice flour into mixture, adding more if needed to thicken mixture.
3. Heat avocado oil in a skillet over medium to medium-high heat. Form cauliflower mixture into patties and carefully place in hot avocado oil; fry until browned, 4 to 5 minutes per side.
4. Serve patties topped with beet slices.