RECIPE: Cauliflower Hashbrowns

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.

Ingredients:

  • 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

Method:

  1. Preheat your oven to 350F and prepare
  2. 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.
  3. 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.
  4. 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.

Serving Suggestions:

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.

 

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