My cauliflower hash browns recipe is super tasty - there's no need to miss traditional hash browns made with potatoes! Try these turmeric-spiced cauliflower rosti for breakfast, as a snack or as a side for lunch or dinner. Gluten free, Keto comfort food.

We absolutely love these cauliflower hash browns!
I made a HUGE batch - the benefits of extensive recipe testing. Over the last couple of days we've had them with fried eggs for breakfast, with homemade keto mayonnaise as an afternoon snack and as a side dish for dinner the next evening.
Honestly, I could not tell you which time of day they work best. Cauliflower fritters turn out to be the perfect all-day food.
They are crispy on the outside with a soft and fluffy texture inside and packed with flavor. And of course, they are also naturally gluten-free and keto with only 1.7g net carbs per hash brown.
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Ingredients
Here is what you need for a crispy cauliflower hash brown recipe:
- Cauliflower - Must be as FRESH as possible. Make sure it's firm, white and try to buy cauliflower heads with their leaves on. I prefer using a cauliflower head over store-bought riced cauliflower. The latter tends to be coarser than when I grate cauliflower at home.
- Scallions - Also called spring onions. If you use regular onions, fry them first until soft.
- Eggs and cheese - To bind the dough and add flavor.
- Coconut flour - A naturally low carb, gluten-free flour.
- Baking powder - To make the hash browns light and fluffy.
- Spices - Garlic powder, turmeric and salt. The reason for the vibrant yellow colour of the hash browns is turmeric. It is not only delicious, but also an absolute superfood. It is closely related to ginger and is thought to have anti-inflammatory and antioxidant properties.
Instructions
Let me show you how to make cauliflower hash browns. Here are the basic steps.
Scroll down to the recipe card for the detailed method, oven timings and nutrition info.

STEP 1
Break the cauliflower into florets and pulse in a food processor until you have fine crumbs. You will probably need to do this in 2-3 rounds. Otherwise, grate the cauliflower with a box grater.

STEP 2
Microwave the cauliflower for 2 minutes, then spread it onto a dishcloth to let it cool. Gather up the dish cloth and SQUEEZE as much liquid out of the cauliflower as possible.

STEP 3
In a large mixing bowl, add all ingredients except the eggs and combine them with a fork.
See the firm white blob at the top? That's how the cauliflower looks after you've drained it of liquid.

STEP 4
Add the eggs and stir until a smooth dough forms. It should be sticky, but not wet.

STEP 5
Form balls about the size of a golf ball..

STEP 6
... and press them down onto a flat, parchment paper lined cookie tray.
STEP 7
Bake the cauliflower patties in the preheated oven until golden on top and the edges and the underside are browned.
Katrin's Top Tips
No microwave? Sprinkle the raw cauliflower rice with salt and let them sit for at least 20 minutes. This helps to draw out the liquid. Then, squeeze as per recipe. You could also steam the riced cauliflower. However, this means that you'll have to squeeze out even more water.
Squeeze like you mean it! Squeeze from all angles, and when you think you're finished, squeeze some more. I managed to collect 200 ml of cauliflower liquid in my bowl. That is over ¾ cup! You should aim for at least ½ cup of liquid or the hash browns will turn out soggy and fragile or even fall apart.
Oven hack: If you don't have a flat tray, turn a regular baking tray upside down and use its underside. This way, no moisture can collect on the sides and you'll end up with crispier cauliflower hash browns.

Variations
Below are ideas how you can tweak the recipe:
Spices: Feel like experimenting with more spices? Cumin would work well in this recipe, as would freshly grated ginger. Lovers of heat could add some cayenne pepper.
Change the cheese: Option to substitute the cheddar with parmesan or pecorino cheese. If you chose the latter, go easy on the salt - pecorino is rather salty on its own.
Dairy-free: For a dairy-free cauliflower hash brown recipe, use nutritional yeast in place of the cheese. I would also add 1-2 tablespoons of ground flaxseed to hold the fritters together.
No coconut flour: Use ½- ⅔ cup or 50-65 grams of almond flour instead.
Recipe FAQs
Yes. Cook it first, then squeeze out all th liquid as per recipe.
Yes. Fry cauli hash browns in a skillet on the stovetop in butter or olive oil. Do this over a medium heat so they don't burn. 4-5 minutes on each side should do the trick. (I prefer the oven method because this way I can prepare a larger batch and there is less cleaning up at the end.)
Of course. Line the air fryer basket with parchment paper and air fry at 180C / 350F for 15-18 minutes. You may need to air fry in 2 batches as the hash browns must not touch. This way, the air can circulate around them and they can brown evenly.
It does! Or, make my broccoli fritters. They are super delicious and I have given options using cheese and a dairy free version.

Serving Suggestion
Here is how we serve keto cauliflower hash browns:
- For breakfast with a fried egg
- For dinner with a protein of choice (such as keto salmon) and a green salad
- As a snack or appetizer with sugar free sweet chili sauce, this easy 4 ingredient guacamole or blended cottage cheese.
How many hash browns per serving?
3 hash browns are a satisfying snack or side. This means the recipe serves 4 people.
Storage
You can store low carb cauliflower hash browns in an airtight container in the fridge for 3 days. Alternatively, freeze them for up to 3 months. I place them between sheets of parchment paper so they do not stick together.
When you store them, the rosti do lose their crunch. To crisp them up, simply pop them into the preheated oven or air fryer (200C / 400F) for a few minutes.
More Cauliflower Recipes
I often make cauliflower mash or a simple cauliflower rice (microwaved 5 minutes) as a side to main courses. Roasted cauliflower steaks and keto cauliflower soup (with truffle oil - mmmmh) are lunch staples in this house.
Here are more low carb cauliflower recipes:
- Keto Fish Pie1 Hours
- Cauliflower Tabbouleh Salad15 Minutes
- Cauliflower Popcorn45 Minutes
- Cauliflower Broccoli Bake1 Hours
Tried this recipe? Give it a star rating below!
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Recipe

Cauliflower Hash Browns
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 1 small cauliflower (450g/1 pound)
- 2 tablespoon scallions / spring onion chopped
- 2 eggs
- ½ cup mature cheddar grated, 50g
- 3 tbsp coconut flour
- ½ teaspoon garlic powder
- ¼ teaspoon turmeric
- ¼ teaspoon baking powder
- pinch of salt
Instructions
- Preheat the oven to 200 Celsius / 400 Fahrenheit.
- If you have a food processor, break the cauliflower into florets and process until it resembles rice. You might need 2-3 rounds for this. Alternatively, use a box grater.
- Microwave the cauliflower for 2 minutes. Spread onto a clean tea towel, let it cool down a bit. Then pull the tea towel together and form a cauliflower ball (see image in text). Squeeze as much moisture as possible out of the cauliflower. You should end up with AT LEAST ½ cup of liquid. I ended up with 200 ml - over ¾ cup!
- Place the riced cauliflower back into the bowl, add the rest of the ingredients and mix.
- Form dough balls with your hands and place on a flat or an upturned regular baking tray which you have lined with parchment paper. This way, no moisture gets trapped on the sides and the cauliflower fritters get crispier.
- Bake for 18-20 minutes or until the top is golden and the underside and the edges are lightly browned.
Sam
These are absolutely delicious as a low carb snack. I love Katrin’s recipes and again these are super easy to make.
Sima
Hey Katrina, thanks for your recipe! I made them yesterday, they tasted great, I added some spices too for extra zing! Mine were a bit crumbly however. I'm wondering if the coconut flour sticks up more moisture if it's not fresh? Can't think what else it could be!
Katrin Nürnberger
Hi Sima, that there are differences in coconut flour as it could be milled more or less finely. If the hash browns are falling apart, this may be more because there is too much moisture in the cauliflower (measure the amount of water when you squeeze out next time). Another reason could be that you made them thinner and larger than mine. Hope that helps!
Brit
This was the only veggie fritter/hash brown recipe I’ve tried that didn’t turn out soggy! It’s got a great neutral flavour, not too cauliflower heavy but not too cheesy either.
Deborah Glover
Have any ideas for using the squeezed out cauliflower liquid?
Katrin Nürnberger
I guess you could use it in a soup? It must have some nutrients in it 🙂
Ida
Hi Katrin
Can I add grated onions to this recipe?
Katrin Nürnberger
Yes, that would taste great!