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Remove the leaves and core from the cauliflower. Grate it using a box grater or pulse in a food processor until it resembles rice. Place the grated cauliflower in a clean kitchen towel and squeeze out excess moisture.
In a bowl, mix the grated cauliflower, egg whites, flour, garlic powder, onion powder, salt, and black pepper until well combined. Shape into 6 small patties.
Heat olive oil in a cast-iron or nonstick skillet over medium heat. Place patties in the skillet and press flat with the back of a spatula. Cook patties until golden brown and crisp on each side, about 3-4 minutes per side.
Turn the oven to broil on high. Arrange tomato slices on a lined baking sheet. Brush with olive oil and sprinkle with oregano, salt, and black pepper. Broil on high for 3-5 minutes until softened and slightly caramelized.
Fill a saucepan with 3 inches of water and bring to a gentle simmer. Add 1 tablespoon of vinegar. Crack each egg into a small bowl, then carefully slide it into the water. Cook for 3-4 minutes until the whites are set but yolks remain soft. Remove with a slotted spoon, drain on a paper towel.
To serve, stack a cauliflower hash brown, a broiled tomato slice, and a poached egg. Sprinkle with parsley.