Make cauliflower patties: Grate cauliflower on a box grater until shredded. Add to a medium bowl and crack in the egg. Add cheddar and cornstarch and season with salt.
In a large skillet over medium-high heat, heat oil. Add spoonfuls of cauliflower mixture and shape into patties. Cook until brown and crispy, 5 minutes, then flip and cook 5 minutes more.
Poach eggs: Bring a saucepan of water to a boil, then reduce to a low simmer. Create a vortex by stirring the water, then drop in 1 egg. Let cook 3 minutes, then transfer with a slotted spoon to a paper towel. Repeat with remaining egg.
Make hollandaise: Discard all but two inches of water and bring to a low simmer. Set a heatproof bowl over saucepan to create a double boiler and add egg yolks. Add lemon juice and whisk until combined, then stir in butter in a steady stream, whisking constantly, until combined. Season with cayenne and salt.
Serve cauliflower hash brown patties topped with Canadian bacon, poached eggs, and hollandaise. Garnish with paprika and chives.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2019/02/10/cauliflower-benedict/