Cauliflower Hash Browns
User Reviews
5
Cauliflower Hash Browns
Description
Cauliflower Hash Browns begin by processing or grating cauliflower into small rice-like pieces, then microwaving briefly to soften. Wrapping this riced cauliflower in a tea towel to squeeze out excess moisture is key to preventing soggy hash browns. The cauliflower is mixed with eggs, grated mature cheddar cheese, coconut flour to bind, garlic powder, turmeric, baking powder, scallions, and a pinch of salt. Hand-shaped into balls or patties, they are baked on parchment-lined trays to promote crispness on all sides, resulting in a golden top and browned edges after about 18-20 minutes at 200°C (400°F).
The texture is tender with a light crust. These can also be pan-fried for a crispier crust if preferred. They work well as a savory breakfast side or snack, with options to serve alongside mayonnaise or other dipping sauces.
You can store leftovers in the fridge for up to three days or freeze for up to three months. Three hash browns make for a generous serving with approximately 7 grams of net carbs per serving.
Ingredients
- 1 small cauliflower (450g/1 pound)
- 2 tablespoon scallions chopped, or spring onion
- 2 egg
- ½ cup cheddar cheese grated, 50g, mature
- 3 tbsp coconut flour
- ½ teaspoon garlic powder
- ¼ teaspoon Turmeric
- ¼ teaspoon baking powder
- pinch of salt
Instructions
- Preheat the oven to 200 Celsius / 400 Fahrenheit.
- If you have a food processor, break the cauliflower into florets and process until it resembles rice. You might need 2-3 rounds for this. Alternatively, use a box grater.
- Microwave the cauliflower for 2 minutes. Spread onto a clean tea towel, let it cool down a bit. Then pull the tea towel together and form a cauliflower ball (see image in text). Squeeze as much moisture as possible out of the cauliflower. You should end up with AT LEAST ½ cup of liquid. I ended up with 200 ml - over ¾ cup!
- Place the riced cauliflower back into the bowl, add the rest of the ingredients and mix.
- Form dough balls with your hands and place on a flat or an upturned regular baking tray which you have lined with parchment paper. This way, no moisture gets trapped on the sides and the cauliflower fritters get crispier.
- Bake for 18-20 minutes or until the top is golden and the underside and the edges are lightly browned.
Notes
- Remove excess moisture from riced cauliflower by squeezing with a towel to ensure crisp hash browns.
- Hash browns can be pan-fried for 4-5 minutes per side using oil or butter for a crispier crust.
- Serve with mayonnaise or preferred dip for added flavor.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
- A serving of 3 hash browns yields about 7 grams net carbs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12fritters
Amount Per Serving
Calories 45 kcal
% Daily Value*
| Calories | 45kcal | 2% |
| Total Carbohydrates | 3.4g | 1% |
| Protein | 3.1g | 6% |
| Fat | 2.4g | 4% |
| Fiber | 1.7g | 7% |
| Sugar | 0.8g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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