A low carb allrounder! These cauliflower hash browns are deliciously spiced with turmeric. Crispy on the outside, soft in the centre.
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 1/2 cup of liquid. I ended up with 200 ml - over 3/4 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 until the underside and the edges are lightly browned.
You can also fry these cauliflower hash browns in a non-stick pan over medium heat. Use either oil or butter. This takes 4-5 minutes per side.
Serve with a simple homemade mayonnaise or another dipping sauce of your choice.