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RECIPE: Cauliflower Hashbrowns

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.


  • 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


  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.