Preheat oven to 350. First make a flax egg by combining the ground flaxseed and water in a small bowl. Set aside.
To chop the cauliflower, pulse the florets in the food processor until it resembles rice - just like making cauliflower rice. Remove the cauliflower and measure out 1 1/2 cups. Then place it in a dish towel and squeeze out the extra moisture over the sink.
Put the chopped cauliflower in large bowl and mix together with the rest of the ingredients including the flax egg.
Scoop out little balls, forming them in a tot like shape and place them on baking sheet lined with parchment paper. Make sure they aren't too high. After placing them on parchment paper, I pushed down on each one to flatten just a bit.
Put them in the oven and bake for 20 minutes. Then flip them over for another 15 minutes. You want them to be golden with a crisp texture.
Take out and let cool for a few minutes before serving. Store in the fridge for up to three days. Enjoy!