Ah, here we are. Another recipe involving the world’s most versatile vegetable: the cauliflower.
It seems like every day somebody has developed a new way to eat cauliflower that replicates a well-loved, carb-filled favourite. Cauliflower is also full of health benefits. It’s low in calories and high in fiber, which means you can eat lots of it and have a really positive impact on your gut health. It’s also high in anti-inflammatory properties and is one of the best sources of plant-based choline you can get in your diet, a nutrient that many people are deficient in. There’s just something about a crispy, greasy, traditional potato hashbrown that always hits the spot, but they are far from good for your body, especially your gut. Having an option for a low carb, paleo and keto friendly hashbrown sounds ideal, doesn’t it?
Try my recipe for these cauliflower hashbrowns and see for yourself how delicious and good for you they are.
- 1 cauliflower head, medium, broken into florets
- ½ cup red onion, finely diced
- 1 cup shredded dairy-free cheese or coconut flour - or you can use traditional cheddar or Mozzarella
- ¼ cup nutritional yeast
- ½ cup fresh cilantro, roughly chopped
- 2 chilli peppers, finely chopped
- 2 garlic cloves, minced
- 2 Tbsp almond flour
- ¼ tsp chilli powder (optional but recommended)
- Pinch of turmeric (optional)
- Salt and pepper
- Preheat your oven to 350F and prepare
- Wash cauliflower and break into small florets. Place into a food processor and pulse until it becomes rice sized. Put the cauliflower bits into a kitchen or muslin cloth and sprinkle on some salt. Leave for about 5 minutes and then squeeze out any excess liquid.
- Put the cauliflower in a large mixing bowl and add the rest of the ingredients. Mix well with a spoon, though you may find using your hands better to form a dough like consistency.
- Grease and line a baking tray. Split the cauliflower dough into pieces about the size of your palm and press to a hashbrown shape. Put them on the baking tray and bake for 15-20 minutes. You want the hashbrowns to be lightly browned and crispy on both sides.
Serve these hashbrowns with a big cooked breakfast with grilled tomato and mushrooms, baked beans, tofu scramble, seitan bacon, and veggie sausages.
Or use two as a bun for a bean or veggie burger, loaded up with your favorite burger toppings. Or use as a burger topping themselves.
These would also be delicious on their own with a big salad, drizzled with a spicy, tahini dressing.