Cauliflower Hash Browns

Looking for a side dish or something for the breakfast table? Cauliflower hash browns are a light choice for both and beyond! Better than potatoes!

As I currently have some time, I had been searching on the web yesterday. In need of new, exciting tips, inspiring dishes that I’ve never tested before, to amaze my loved ones with. Searching for quite some time unfortunately could not come across too many interesting stuff. Just before I thought to give up on it, I came across this delightful and simple dessert simply by chance. The dessert seemed so mouth-watering on its photos, it called for fast action.

It had been easy to imagine how it’s made, its taste and just how much boyfriend might want it. Actually, it is extremely easy to keep happy him in terms of desserts. Anyway, I got into the webpage: Suncakemom and followed the step by step instuctions that had been accompanied by nice images of the method. It really makes life much simpler. I can imagine that it is a bit of a hassle to take snap shots in the midst of baking in the kitchen because you usually have sticky hands so I highly appreciate the time and energy she placed in to make this blogpost and recipe easily implemented.

That being said I am inspired presenting my own, personal recipe in a similar fashion. Many thanks the idea.

I had been tweaking the original formula create it for the taste of my loved ones. I have to say that it was a terrific success. They loved the taste, the overall look and loved getting a treat such as this in the midst of a lively workweek. They ultimately asked for even more, a lot more. So the next occasion I’m not going to make the same mistake. I’m gonna twin the volume .

This post is based on cauliflower hash browns recipe from SunCakeMom

Rice the cauliflower with a food processor or with any other old school method like a shredder. If we are after a bit drier hash brown it is recommended to remove some of the water that is in the cauliflower. This can be done by simply salting the riced cauliflower and let it sit for about 20 minutes. If we are in the rush we can steam it or simply toss the whole thing into the microwave oven for 2 minutes.

Shred the cheese in case if it’s not shredded already.

Finely cut the onion up using a food processor or a trusty sharp knife with the roller technique.

Using a kitchen towel or cheese cloth squeeze out as much liquid as possible from the salted, steamed or microwawed shredded cauliflower.

Put all the ingredients into a big enough bowl and mix well together.

Make little apricot sized balls out of the mixture and place one batch onto a low to medium heat oiled or buttered frying pan.

Press them gently but firmly with a spatula so they take up a round shape. Make sure the oil is hot enough before spreading the balls out.

Fry each side on low to medium heat until golden brown. This should take about 5 minutes for each side. It tends to stick and burn so check regularly but carefully as it falls apart easily before a crust is formed. A spatula is a must for stainless steel frying pans.

Optionally cauliflower hash browns can be made in the oven too. Use a parchment paper and bake them until golden brown for about 30-40 minutes at 350°F / 180°C.