top of page

Cauliflower Hashbrowns

Having a little fun with my cauliflower!

6 Servings

40 Minutes


1 head Cauliflower (chopped into small florets)

2 Egg

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)


  1. Heat the oven to 350ºF (177ºC) and line a baking sheet with parchment paper.

  2. 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!

  3. 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.

  4. 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.

  5. 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.

52 views0 comments

Recent Posts

See All


bottom of page