In large pot of boiling salted water, cook Cauliflower “Rice” for about 8 minutes or until tender; drain well. Let cool completely. Pat dry with paper towel to absorb extra moisture.
Stir Cauliflower “Rice” in cheese, egg, chives, garlic, lemon zest, salt and pepper. Combine flour with baking powder; stir into Cauliflower “Rice” mixture. In large nonstick skillet, heat oil over medium heat; drop batter by 2 tablespoonfuls into pan and flatten slightly with spatula. Fry fritters, in batches, for 3 or 4 minutes per side or until golden brown.
Arrange a few fritters on each plate; top each with poached egg. Garnish with chives. Serve with sriracha (if desired). Enjoy!
To Poach Eggs:
In large saucepan, pour in enough water to come 3 inches up side. Heat until water simmers gently. Stir in 1 tablespoons vinegar. Break each egg into small dish; holding dish just above simmering water, slip each egg into water, one at a time. Cook, in barely simmering water, for 3 to 5 minutes or until the white is set and yolk is cooked to desired doneness. Remove eggs with slotted spoon; drain well on paper towel.
Tip: Serve with smoked salmon or peameal bacon if desired.