Rice the cauliflower by pulsing it in a food processor about 20-25 times.

Bring the water to a boil in a medium saucepan and add in the riced cauliflower.

Turn the stove off, cover the pan, and let the cauliflower sit and steam for 10 minutes.

In the meantime, whisk the eggs with the onion, scallions, salt, and pepper.

After 10 minutes, transfer the cauliflower to a clean tea towel.

Cool the cauliflower enough to be able to touch it.

Squeeze as much water from the cauliflower as you can.

Add the squeezed cauliflower to the egg mix and stir until well combined.

Add the oil to an 8-9 inch skillet and heat to medium.

Once hot, add in the pancake batter, spreading it out into the shape of a large circle.

Lower the heat a bit, and cook 4-5 minutes until the perimeter begins to set and tiny bubbles form on the surface.

Loosen the edges a bit with a spatula to see if it's ready to flip.

Once ready, carefully flip the pancake over and cook for another 4-5 minutes.

Transfer to a plate and serve while hot!