I would like to begin this post by giving a GIANT shout out to cauliflower and it’s shape shifting capabilities. I am amazed. Cauliflower has randomly taken on the burden of rice AND potatoes, which is a HUGE responsibility in this house. These Crispy Cauliflower Hash Browns really flex the skills of this delicious vegetable's impression of a potato. After consuming all the soft buttery golden brown Hawaiian Sweet Rolls last week, I decided it was time to dial back on the carbs, with a recipe that tastes like it has a lot of carbs... These low-carb hash browns have an irresistible crisp golden outside and a tender center that's filled with fresh herbs. They have quickly become one of my all time favorite healthy cauliflower recipes!
How to Make Crispy Cauliflower Hash Browns:
{printable version with measurements below}
- Finely grate cauliflower and onion using grater or food processor. Combine in a separate bowl and add 1 teaspoon of sea salt flakes (to draw help draw out water) set aside for about 10 minutes.
- While I always prefer to grate/rice my own cauliflower fresh frozen cauliflower rice will work for this recipe too! Just make sure to fully defrost it if frozen.
- Meanwhile, finely chop jalapeño and parsley and mince garlic. From there, squeeze the water out of the cauliflower and onion. I usually ring it out by squeezing a handful at a time and transferring it to a new bowl.
- From there, add in the jalapeño, parsley, garlic, eggs, breadcrumbs, all purpose flour, baking powder, and remaining sea salt flakes to new bowl with cauliflower and onion.
#AD Little side note, I recently was sent this BEAUTIFUL garlic press from Zulay Kitchen and it is an aesthetically pleasing game changer! It minces garlic like a dream, is super easy to clean, and very durable (it feels expensive haha). I cannot say enough good things about this hard working family owned company and their superb products. If you're a kitchen enthusiast, like myself, you should definitely check them out!
Shop My Other Favorite Kitchen Essentials for this Recipe!
click photos for links!
- Mix thoroughly until all the ingredients are fully incorporated.
- Preheat cast iron skillet over high heat.
- Portion hash browns and form patties. I like using my ¼ measuring cup, so they are all equally portioned.
- Add oil to your skillet to fully coat it (I like using canola, but any cooking oil should work nicely!). Add hash browns and cook until golden brown and crispy on both sides.
These crispy little hash browns are the perfect snack, appetizer, breakfast, side or pretty much any other meal you can think of! Dipped in creamy avocado dip? Ahhh. Perfection.
Looking for some other delicious recipes? Check these out!
click photos to link to recipe!
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- Pork Chops & Peppers
EAT & ENJOY!
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Looking for MORE recipes? Don’t worry, I gotchu. Try sesame soy roasted edamame, sea salt caramel apple [oatmeal] cookies, perfect Fall pumpkin muffins, or my favorite pumpkin roll with cream cheese filling!
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Crispy Cauliflower Hash Browns
Ingredients
- ½ head cauliflower, grated (about 4 cups)
- 1½ teaspoon maldon sea salt flakes
- ½ white onion, grated
- ½ jalapeño, grated or finely diced (seeds removed)
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 2 large eggs
- ½ cup breadcrumbs
- ¼ cup all purpose flour
- ½ teaspoon baking powder
- 2 tablespoon canola oil, vegetable oil or olive oil
Instructions
- Finely grate cauliflower and onion using grater or food processor. Combine in a separate bowl and add 1 teaspoon of sea salt flakes (to help draw out water) set aside for about 10 minutes.
- Meanwhile, finely chop jalapeño and parsley and mince garlic. From there, squeeze the water out of the cauliflower and onion. I usually ring it out by squeezing a handful at a time and transferring it to a new bowl.
- Add in the jalapeño, parsley, garlic, eggs, breadcrumbs, all purpose flour, baking powder, and remaining sea salt flakes to new bowl with cauliflower and onion. Mix thoroughly until all the ingredients are fully incorporated.
- Preheat cast iron skillet over high heat.
- Portion hash browns and form patties. I like using my ¼ measuring cup, so they are all equally portioned.
- Add oil to your skillet to fully coat it (I like using canola, but any cooking oil should work nicely!). Add hash browns and cook until golden brown and crispy on both sides.
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