Low-carb and gluten-free, these cauliflower hash browns can be enjoyed for breakfast, brunch or any other meal. You can make them ahead of time. Paleo, Whol30, nut-free.
- 1 medium head of cauliflower, broken into florets and cut up into smaller chunks (see notes)
- 2 tablespoons chopped chives or green onions
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon turmeric (gives it lovely yellow colour)
- 1/2 teaspoon salt
- Pinch of pepper
- 1 tablespoon nutritional yeast flakes (see notes)
- 2 eggs
- 1/2 teaspoon gluten-free baking powder
- 2 tablespoons tapioca or arrowroot flour (see notes)
- Grate (see tips above) or process the cauliflower into small crumbs and place in a bowl lined with thin cloth or muslin cloth. Sprinkle the cauliflower crumbs with about a teaspoon of salt and mix through. Leave for at least 10-15 minutes. The salt will help to draw out the juice from the cauliflower.
- After 15 minutes, pull the ends of the cloth together and shape the cauliflower mixture into a bowl. Twist and squeeze the ball with you hands really hard from different angles, to let out as much liquid cauliflower juice as possible. You should get about 1/2 cup of liquid. Discard the liquid from the bowl and return the juice-less cauliflower crumbs back in.
- Add the chives, garlic powder, onion powder, turmeric, salt, pepper, nutritional yeast and eggs to the cauliflower and mash together using a fork. Once mixed through, sprinkle evenly with baking powder and add the tapioca flour. Mix well to incorporate.
- For baking: Preheat the oven to 200 C / 400 F. Line a flat try, turned upside down, with non-stick baking paper. The reason I turn the tray upside down is because I didn’t want to have any edges of tray trapping the moisture around the patties. Having a completely flat try helps to make them a little crispier.
- Use 1/4 measuring cup, scoop the mixture and press it down inside the cup to compress it, then turn the cup upside down over the tray and tap the bottom with your fingers to let the mixture fall out on the tray. Use the bottom of the cup to press down the patty to flatten it and make it a little thinner. Continue with the mixture until you fill up the tray. You may need to do this in two batches or use to trays. Feel free to use a spoon to shape the patties. Bake for 17-18 minutes, middle shelf, until light brown and firm. The hash browns should come off the paper quite easily.
- For frying (which is quicker): Heat a thin layer of coconut oil in a large frying pan (about 1 heaped tablespoon of solid coconut oil) over medium-high heat. Once hot, use the same method (with 1/4 measuring cup) to add the patties to the pan. You can also use a tablespoon and shape the patties with your fingers, before adding to the pan. They can be whatever shape you like, about 1-1.5cm in thickness. Fry over medium-high heat for 4-5 minutes each side. Add a little more coconut oil when you flip the patties over.
Serve hash browns with fried or poached eggs, sliced avocado, bacon, mushrooms or smoked salmon