Having a little fun with my cauliflower!
1 head Cauliflower (chopped into small florets)
1/4 cup Coconut Flour
1 tsp Coconut Oil
1 tsp Onion Powder
1 tsp Chili Powder
4 ozs Cheddar Cheese (grated) and totally optional!
1 tbsp Chives (diced)
Heat the oven to 350ºF (177ºC) and line a baking sheet with parchment paper.
In a food processor, add the cauliflower and process until it forms a rice-like consistency. Remove the cauliflower rice from the food processor and add it to a cheesecloth or kitchen towel. Squeeze the cloth until all of the liquid is gone. Squeeze hard!
In a large mixing bowl, add in the cauliflower rice, eggs, coconut flour, coconut oil, onion powder and chili powder. Mix with a wooden spoon until evenly combined. Once the mixture is formed, fold in the grated cheese.
Form the mixture into medium-sized balls and shape into hashbrown patties on your parchment-lined baking sheet. Bake the hashbrowns for 20 minutes, flipping halfway. Remove from the oven and let them cool slightly.
Top the hashbrowns with the chives and enjoy!
Leftovers: Refrigerate in an airtight container for up to four days or freeze for up to one month. For best results, reheat in the oven.
Serving Size: One serving equals approximately one hashbrown.
Dairy-Free: Use a dairy-free cheese or nutritional yeast instead.
No Food Processor: Buy pre-made cauliflower rice.