Cauliflower Hash Browns
A low carb allrounder! My cauliflower hash browns are deliciously spiced with turmeric. Crispy on the outside, soft and fluffy inside.
Servings: 12 fritters
Calories: 45kcal
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.
Video
Notes
1.7g net carbs per hash brown. 3 hash browns are a generous serving. Serves 4.
Option to fry 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.
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition
Calories: 45kcal | Total Carbohydrates: 3.4g | Protein: 3.1g | Fat: 2.4g | Fiber: 1.7g | Sugar: 0.8g
