Who was the genius to think of cauliflower as a potato replacement? I’d like to thank them, because these cauliflower hash browns taste EXACTLY like potato hash browns. I expected them to be crispy, but still taste like cauliflower. I was very wrong, these are the real deal. The outside is crunchy, and the inside is starchy, fluffy, and seasoned with onions and spices. It’s a great way to eat more vegetables while still enjoying your favorite breakfast foods.
I’m not overly concerned with eating too many carbs. I do realize that many people opt for cauliflower substitutes (hash browns, mashed potatoes…) to limit their carb intake. I’d rather swap the potatoes for cauliflower to eat more vegetables! I guess potatoes are a vegetable too, but I feel healthier about eating cauliflower for breakfast.
You can buy pre-riced cauliflower or pulse the cauliflower in your food processor. Either way, just make sure to squeeze out most of the liquid. Did you know that cauliflower is composed of at least 91% water? It also has the same water content as watermelon. This really through me off, watermelon is so juicy, but I didn’t expect cauliflower to have that much water!
Since cauliflower is blah tasting, we’re spicing things up with onions and seasonings of turmeric, paprika, and pepper. These are great to serve as a side dish. I love the classic eggs and hash browns. Add bacon or avocado and it sounds like the perfect breakfast! I also recommend using the hash browns as a replacement for avocado toast…toast the hash brown until golden crispy, top with smashed avocado, tomato, and seasonings!
These also freeze great! You’ll want to cook them all, then let them cool. After cooling, wrap in foil and place parchment paper in-between the layers. The next morning, remove them from the freezer and warm in the toaster oven.
Cauliflower Hash Browns
|Yield: makes 15 patties|
Golden brown crispy hash browns made entirely with cauliflower! Seasoned with onions and spices.
- 1 medium cauliflower, cut in 1 inch pieces
- 1 onion, roughly chopped
- 1/2 cup flour (I used chickpea flour)
- 2 tablespoons arrowroot or cornstrach
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 2 eggs, lightly beaten
- Optional toppings: eggs, avocado, tomatoes
- Preheat oven to 400 degrees.
- In a food processor, pulse cauliflower and onion until it resembles rice. Squeeze out excess water with a towel.
- Mix all ingredients in a large bowl. Form into rectangular patties and place on a parchment paper lined baking sheet.
- Bake patties for 20 minutes. Gently flip patties. Bake 20 more minutes or until crisp and golden brown.
- Eat plain or with optional toppings. Store in refrigerator or freezer. Reheat in toaster oven for 10 minutes, or until heated through.
images and text © North Coast Eats
adapted from Healthier Steps