Measure out and prepare all ingredients.

In a bowl, mix together sour cream and garlic powder. Set aside.

In a food processor, rice the cauliflower with the stem attached.

Brush some olive oil on the poblano pepper, then fry over medium-high heat for a couple of minutes. Set aside.

Add the cauliflower and butter to the pan, then fry for 5-6 minutes or until semi-soft.

Chop up the poblano pepper and add it to the cauliflower. Remove from the pan and keep warm.

Add remaining olive oil to the pan, then fry eggs sunny side up or to your own preference.

Serve the eggs with cauliflower hash and sour cream dip. Season with additional salt and pepper if desired. Enjoy!