Low Carb Cauliflower Hash Browns Recipes

CAULIFLOWER HASH BROWNS

Steps:

• 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.
• 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.
• 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.

KETO CAULIFLOWER HASH BROWNS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place grated cauliflower in a microwave-safe bowl. Cook on high for 2 minutes. Let cool for 5 minutes.
• Wring cauliflower in a clean dish towel, squeezing out as much moisture as possible. Transfer cauliflower to a large mixing bowl. Add Cheddar cheese, egg, bacon bits, chives, salt, pepper, and cayenne. Mix well.
• Spray a large baking sheet with cooking spray. Divide cauliflower mixture into 6 equal portions, making sure to leave space between each one. Flatten with your hands and shape into ovals.
• Bake in the preheated oven until browned, about 15 minutes. Turn broiler on low and broil until crispy, about 5 minutes. Let cool for 5 minutes to firm up.

LOW-CARB VEGAN BAKED CAULIFLOWER HASH BROWNS

Steps:

• Wash the head of the cauliflower and cut into small florets.
• Pulse in a food processor till it becomes grainy like cauliflower rice.
• Now take the processed cauliflower in a kitchen cloth.
• Add some salt and let it stand for few minutes.
• Press the cauliflower rice with the help of the cloth to drain excess water.
• Take drained cauliflower in a bowl. (2 cups)
• Add 1 cup of vegan shredded mozzarella cheese.( you can add mozzarella, cheddar as well)
• Add chopped onions, cilantro, chopped garlic and chopped green chili.
• Add half cup Panko, 1/2 cup nutritional yeast and salt and pepper.
• Add a pinch of turmeric and half a tsp of chili powder.
• Mix well to combine.
• You may need to knead it like a dough till the ingredients are well incorporated and well combined.
• Prepare small patties by taking a small lemon size dough on your palm and pressing it with the help of both the palms.
• Preheat the oven at 350F.
• Place all patties or harsh browns on a greased baking sheet.
• Bake for 15-20 minutes until both the sides are evenly brown and the patties are crispy.
• I enjoy these patties with sriracha Mayo sauce.
• These patties taste great as it is.
• You can also use these as hash brown patties in a veggie burger.

KETO CAULIFLOWER HASH BROWNS RECIPE

Steps:

• Microwave the riced cauliflower for 2-3 minutes, until tender. (Alternatively, you can steam it.) Set aside to cool.
• Meanwhile, whisk together the shredded onion, golden flaxseed meal, garlic salt, egg, and one egg white in a large bowl.
• When the riced cauliflower is cool enough to handle, wrap it in a cheesecloth or towel. Squeeze tightly over the sink to drain as much moisture as possible. (I drained more than a cup of liquid.)
• Stir the cauliflower into the bowl with the other ingredients. If it doesn't stick together well when trying to form a patty (i.e. if your head of cauliflower was very large), add another egg white.
• Heat oil in a skillet over medium heat. Drop tablespoonfuls of the cauliflower mixture onto the pan and press down with a spatula to form hash brown patties. Cook for 2-4 minutes, until the bottom is browned, then flip and repeat for 2-4 minutes on the other side. Repeat with the remaining cauliflower mixture.

CAULIFLOWER HASH BROWNS

Steps:

• Place grated cauliflower, Cheddar cheese, egg, panko, green onion, salt, pepper, and paprika in a large bowl. Mix until combined; mixture will be very crumbly.
• Heat olive oil in a large skillet over medium-high heat until hot. Scoop up some of the cauliflower mixture using an ice cream scoop; pat into a flat patty. Gently place patty in the hot oil; reduce heat to medium. Repeat with remaining mixture. Cook until a golden brown crust forms, about 5 minutes per side. Remove to a platter and serve immediately.

CAULIFLOWER HASH BROWNS

Steps:

• Place racks in the center and upper third of your oven. Preheat the oven to 400 degrees F. Generously coat a rimmed baking sheet with nonstick spray or line with parchment paper.
• Place the cauliflower rice in a microwave-safe bowl. Microwave on high, uncovered, for 2 minutes.
• Spread the cauliflower onto a clean, dry kitchen towel and let cool for 5 minutes; keep the cauliflower fairly centered on the towel.
• Bring the sides of the towel up and around the cauliflower to make a purse. Squeeze as much moisture out of the cauliflower as possible. The drier it is, the crispier the cauliflower hash browns will be.
• To a large, dry mixing bowl, add the egg. Lightly beat it with a fork, then stir in the cheddar, Parmesan, salt, black pepper, garlic powder, onion powder, and smoked paprika.
• Add the cauliflower to the bowl and mix to thoroughly combine.
• Divide the cauliflower mixture into 8 equal portions. Working one portion at a time, squeeze the portion firmly into a ball with your hands, then gently flatten with your hands to shape into patties that are about 1/2-inch thick. Arrange the patties evenly on the baking sheet, leaving at least 1 inch of space between each.
• Bake on the center rack until lightly browned and set, about 15 minutes, rotating the pan 180 degrees halfway through.
• Turn the broiler to low. Transfer the pan to the upper-third rack and bake until crispy on top, about 5 minutes. Watch very carefully so that the hash browns do not burn.
• Let cool on the baking sheet for 5 minutes to set. Enjoy hot.

LOW CARB CAULIFLOWER HASH BROWNS

Steps:

• Chop the cauliflower into tiny pieces. grating it is also a good idea but a bit messier.
• Once the cauliflower is chopped, scramble the egg into a separate container and beat well.
• Combine the egg, cauliflower, salt and pepper forming into several patties. Depending on the size of your cauliflower you will be able to make different numbers of patties (more eggs will be needed if more cauliflower is used).
• Heat the griddle or pan to med high heat as to properly sear the "hash browns".
• Cook for about 5 min or until dark brown. Serve with ketchup or plain and enjoy!