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If you’re a low-carb or paleo eater, cauliflower is probably one of your diet staples.
There’s a good reason for that. This versatile veggie can be used for so many recipe swaps:
- Boiled and mashed, it’s a great potato substitute. Roasted Garlic and Chive Cauliflower Mash
- Finely chopped and stir-fried, it makes delicious Cauliflower Fried Rice.
- And let’s not forget no-pasta-needed Cauliflower Mac and Cheese.
Until last month, I thought I’d figured out most of the best ways to use cauliflower as a lower-calorie, low-carb option that’s friendly to nearly every whole-food diet.
But then I stumbled upon the idea of using cauliflower to make hash browns.
Savory Cauliflower Hash Browns
Prepping cauliflower for hash browns is a little different than prepping it for cauliflower rice.
See, when you’re making riced cauliflower, you either finely chop or use a food processor to prepare the florets for cooking.
But with this hash brown method, you actually pull out your cheese grater and grate both the florets and stem.
Warning: the process can be a bit crumbly – which is why it pays to be prepared.
Here’s a tip to keep your kitchen free of mess:
Line a deep-sided 9- by 13-inch baking pan with parchment paper, and then grate into the pan. Or, you can grate into a bowl placed in your kitchen sink.
Either option will keep your floors free of snowy white cauliflower crumbs.
Fry It Up in a Pan
Once the cauliflower is grated, it can be fried in a pan, just as you would with traditional hash.
But to turn that cauliflower into serving-sized hash browns, we’ve found it simplest to add 2 eggs to the mix, which is also a great way to add extra protein.
This turns them into hash brown “fritters.” But before we get to the cooking, I like tossing in diced green onions for extra flavor.
To brown the hash browns, simply heat a small amount of oil in a nonstick ceramic pan, spoon in about a quarter-cup of the cauliflower mixture, and cook until golden brown. I’ve found a metal spatula works best for flipping sides.
You can serve the cauliflower hash browns with your favorite breakfast foods.
Or, you can enjoy them as a quick and simple, high-protein breakfast. The hash browns are great right out of the pan.
To add more creamy goodness, you can top them with a bit of coconut cream or plain coconut milk yogurt.
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Servings |
hash browns
|
- 1 head cauliflower stem removed
- 2 eggs
- 1 bunch green onions sliced
- 1/2 tsp sea salt
- fresh-ground pepper (to taste)
- 2 tbsp olive oil or coconut oil
- 1/4 cup coconut cream or plain coconut milk yogurt (optional)
Ingredients
|
|
- Grate cauliflower with a cheese grater.
- Transfer to a bowl, stir together with eggs, green onions, salt and pepper.
- In a nonstick skillet, heat 1 tbsp olive oil over medium-high heat.
- Add about 1/4 cup of cauliflower mixture, use a fork to press to about 1/2-inch thick. Cook on both sides until brown, flipping with a metal spatula to cook other side.
- Transfer to serving plates. Top with coconut cream, if desired.
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