Make the cauliflower mixture: In a large bowl, mix 12 oz riced cauliflower with 2 tbsp sour cream, 1 large egg yolk, 0.5 oz Parmesan cheese powder, 1/4 tsp onion powder, 1/4 tsp paprika, 1/2 tbsp chopped parsley, 1/4 tsp garlic powder, 1/4 tsp ground black pepper, 1/4 tsp salt, and 14 tbsp all-purpose flour.

In a small skillet, heat 1 1/2 tbsp olive oil over medium heat.

Add a spoonful of the cauliflower mixture, use a spatula to gently press it down and flatten into the circular shape of hash brown patties (about 3-4 inches in diameter). You should only make one patty at a time in the skillet to take the best control over it.

Flip halfway. Cook for 2 minutes on both sides for each patty (until the edges start to turn golden brown).

Repeat with the remaining cauliflower mixture till end.

Make the dipping sauce: Whisk together 1 1/2 tbsp Japanese mayonnaise, 2 tbsp Greek yogurt, and the remaining 1/2 tbsp chopped parsley.

Serve hash browns hot with the mayo dipping sauce.