Cut the cauliflower florets off of the head and put them in a microwave safe dish. Microwave for 5 minutes or until tender and translucent. You can also steam your cauliflower florets if you prefer.
In a food processor add the cooked cauliflower florets and butter. Process until you have a smooth mashed potato like consistency, scrapping down the sides as needed.
Now add your seasonings, the sea salt, pepper, and garlic salt. Add a few dashes of each, puree, and then taste test adding more as needed until you reach the desired amount.
Transfer the mashed cauliflower into a large bowl and set aside. Now cook your bacon slices. When you have finished cooking the bacon chop it up into bacon bits and set aside. Keep the bacon drippings for the next step below.
Grab two small bowls or Tupperware containers. In one put the coconut flour and in the other put the egg. Use a fork to beat the egg. Now take your large yellow onion slices and dip them in the egg, completely coating each side, then dip in the coconut flour. Gently place the battered onion ring into the pan with your bacon drippings and fry on med-low heat until golden, using tongs to flip.
Now it’s time to load your potatoes! Grab the large bowl with the mashed cauliflower and mix in the chopped green onions and bacon bits. Then garnish with the onion rings on top and eat up!