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.
- 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 hashbrowns.
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 hashbrown 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 hashbrowns, 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 hashbrown “fritters.” But before we get to the cooking, I like tossing in diced green onions for extra flavor.
To brown the hashbrowns, 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 hashbrowns with your favorite breakfast foods.
Or, you can enjoy them as a quick and simple, high-protein breakfast. The hashbrowns 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.
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Yuri Elkaim is one of the world’s most trusted health and fitness experts. A former pro soccer player turned NYT bestselling author of The All-Day Energy Diet and The All-Day Fat Burning Diet, his clear, science-backed advice has transformed the lives of more than 500,000 men and women and he’s on a mission to help 100 million people by 2040. Read his inspiring story, “From Soccer to Bed to No Hair on My Head” that started it all.