CAULIFLOWER HASH BROWNS
Cauliflower takes the place of potatoes in this low-carb version of hash browns held together with sharp Cheddar cheese.
Provided by Elizabeth
Categories Fruits and Vegetables Vegetables Cauliflower Fried
Time 25m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 139.9 calories, Carbohydrate 9.5 g, Cholesterol 61.4 mg, Fat 9.4 g, Fiber 2 g, Protein 7.3 g, SaturatedFat 3.4 g, Sodium 598.4 mg, Sugar 1.9 g
CAULIFLOWER HASH BROWNS
Crispy outside and tender inside, these golden cauliflower hash browns are a low carb, healthy, and every bit as satisfying as the original!
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 (of 8), Calories 80 kcal, Carbohydrate 3 g, Protein 6 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 34 mg, Fiber 1 g, Sugar 1 g
CAULIFLOWER HASH BROWNS RECIPE BY TASTY
Here's what you need: large cauliflower, parmesan cheese, fresh chives, garlic, olive oil, dried basil, eggs, salt, black pepper, dipping sauce
Provided by Joey Firoben
Categories Breakfast
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F (200°C).
- Using a coarse grater, grate the cauliflower until the entire head has crumbled down into small bit.
- Transfer the cauliflower bits to a bowl and sprinkle over a ½ teaspoon of the salt. Mix the cauliflower to incorporate the salt and let sit for 20 minutes to draw out moisture.
- Transfer the soaking cauliflower to another bowl lined with a large towel. Wrap the towel closed and squeeze so that all of the excess liquid is strained.
- Transfer the cauliflower back into the first bowl used and mix with the cheese, chives, garlic, olive oil, basil, black pepper, eggs and remaining ½ teaspoon of salt.
- Turnover a large roasting tray and line with parchment paper - this helps prevent burning on the bottom of the hash browns. Divide the cauliflower mixture into 6 even portions, place on the tray, and shape into hash browns.
- Bake for 35-40 minutes, until golden brown.
- Let the hash browns cool for about 15 minutes until they have set.
- Serve with desired dipping sauce.
- Enjoy!
Nutrition Facts : Calories 131 calories, Carbohydrate 6 grams, Fat 8 grams, Fiber 2 grams, Protein 7 grams, Sugar 2 grams
CAULIFLOWER " HASH BROWNS "
This recipe comes from a Food Network show, I've changed it somewhat to use less ingredients but still retain the flavor. You MUST use an iron skillet.
Provided by PickledSeeds
Categories Cauliflower
Time 18m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Slice the cauliflower lengthwise, about 1/8-inch thick. (save the little cauliflower "crumbs")
- Heat 2 tablespoons of olive oil in a large iron skillet over medium heat.
- When hot, but not smoking, add the cauliflower slices, spreading out into a single layer.
- Do not stir, but let the vegetables cook, undisturbed, until nicely browned on the bottom, about 3 minutes.
- Add the salt, reserved cauliflower crumbs, garlic powder, and red pepper flakes, and give the vegetables a gentle stir.
- Continue cooking, only stirring once or twice, until the vegetables are cooked through and nicely browned, about 5 minutes more.
KETO CAULIFLOWER HASH BROWNS
Cauliflower, cheese, and bacon come together in this keto alternative to hash browns.
Provided by Soup Loving Nicole
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 50m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 117.7 calories, Carbohydrate 3 g, Cholesterol 54.1 mg, Fat 8.2 g, Fiber 1.3 g, Protein 8.8 g, SaturatedFat 4.6 g, Sodium 484.1 mg, Sugar 1.4 g
INSTANT POT CAULIFLOWER HASH BROWN CASSEROLE
Make this versatile side dish for literally ANY meal. Cauliflower and potato are a winning low(er) carb combo. Make head in the Instant Pot and reheat in the broiler just before serving.
Provided by DanaAngeloWhite
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Spray a 32-ounce (6-inch) soufflé dish with nonstick cooking spray; set aside.
- Beat egg in a medium bowl, add cauliflower, hash browns, salt pepper, panko and Parmesan cheese and mix to combine.
- Pour mixture in prepared soufflé dish.
- Place the metal trivet in the bottom of the inner pot and pour in 1 cup of water. Carefully lower soufflé dish onto the trivet.
- Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 10 minutes. When the cook time is done, quick release the pressure.
- Carefully remove the dish from the inner pot. Transfer to the oven and broil for 5 minutes or until the top is golden brown.
- Sprinkle with everything bagel seasoning and serve.
- Serves: 4 ; Calories: 113; Total Fat: 3 grams; Saturated Fat: 2 grams; Total Carbohydrate: 15 grams; Sugars: 1 gram; Protein: 6 grams; Sodium: 325 milligrams; Cholesterol: 52milligrams; Fiber: 2 grams.
Nutrition Facts : Calories 128.6, Fat 3.8, SaturatedFat 1.7, Cholesterol 52, Sodium 771.8, Carbohydrate 17.4, Fiber 2.2, Sugar 1.5, Protein 7
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