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Cauliflower Hashbrowns

Having a little fun with my cauliflower!


6 Servings

40 Minutes


Ingredients:

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)


Directions:

  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!


Notes:

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.





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Emily Werner Nutrition

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