CAULIFLOWER HASH BROWNS RECIPE BY TASTY
Here's what you need: large cauliflower, parmesan cheese, fresh chives, garlic, olive oil, dried basil, eggs, salt, black pepper, dipping sauce
Provided by Joey Firoben
Categories Breakfast
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F (200°C).
- Using a coarse grater, grate the cauliflower until the entire head has crumbled down into small bit.
- Transfer the cauliflower bits to a bowl and sprinkle over a ½ teaspoon of the salt. Mix the cauliflower to incorporate the salt and let sit for 20 minutes to draw out moisture.
- Transfer the soaking cauliflower to another bowl lined with a large towel. Wrap the towel closed and squeeze so that all of the excess liquid is strained.
- Transfer the cauliflower back into the first bowl used and mix with the cheese, chives, garlic, olive oil, basil, black pepper, eggs and remaining ½ teaspoon of salt.
- Turnover a large roasting tray and line with parchment paper - this helps prevent burning on the bottom of the hash browns. Divide the cauliflower mixture into 6 even portions, place on the tray, and shape into hash browns.
- Bake for 35-40 minutes, until golden brown.
- Let the hash browns cool for about 15 minutes until they have set.
- Serve with desired dipping sauce.
- Enjoy!
Nutrition Facts : Calories 131 calories, Carbohydrate 6 grams, Fat 8 grams, Fiber 2 grams, Protein 7 grams, Sugar 2 grams
CAULIFLOWER HASH BROWNS
Crispy outside and tender inside, these golden cauliflower hash browns are a low carb, healthy, and every bit as satisfying as the original!
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 30m
Number Of Ingredients 10
Steps:
- Place racks in the center and upper third of your oven. Preheat the oven to 400 degrees F. Generously coat a rimmed baking sheet with nonstick spray or line with parchment paper.
- Place the cauliflower rice in a microwave-safe bowl. Microwave on high, uncovered, for 2 minutes.
- Spread the cauliflower onto a clean, dry kitchen towel and let cool for 5 minutes; keep the cauliflower fairly centered on the towel.
- Bring the sides of the towel up and around the cauliflower to make a purse. Squeeze as much moisture out of the cauliflower as possible. The drier it is, the crispier the cauliflower hash browns will be.
- To a large, dry mixing bowl, add the egg. Lightly beat it with a fork, then stir in the cheddar, Parmesan, salt, black pepper, garlic powder, onion powder, and smoked paprika.
- Add the cauliflower to the bowl and mix to thoroughly combine.
- Divide the cauliflower mixture into 8 equal portions. Working one portion at a time, squeeze the portion firmly into a ball with your hands, then gently flatten with your hands to shape into patties that are about 1/2-inch thick. Arrange the patties evenly on the baking sheet, leaving at least 1 inch of space between each.
- Bake on the center rack until lightly browned and set, about 15 minutes, rotating the pan 180 degrees halfway through.
- Turn the broiler to low. Transfer the pan to the upper-third rack and bake until crispy on top, about 5 minutes. Watch very carefully so that the hash browns do not burn.
- Let cool on the baking sheet for 5 minutes to set. Enjoy hot.
Nutrition Facts : ServingSize 1 (of 8), Calories 80 kcal, Carbohydrate 3 g, Protein 6 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 34 mg, Fiber 1 g, Sugar 1 g
CAULIFLOWER HASH BROWNS
Cauliflower takes the place of potatoes in this low-carb version of hash browns held together with sharp Cheddar cheese.
Provided by Elizabeth
Categories Fruits and Vegetables Vegetables Cauliflower Fried
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Place grated cauliflower, Cheddar cheese, egg, panko, green onion, salt, pepper, and paprika in a large bowl. Mix until combined; mixture will be very crumbly.
- Heat olive oil in a large skillet over medium-high heat until hot. Scoop up some of the cauliflower mixture using an ice cream scoop; pat into a flat patty. Gently place patty in the hot oil; reduce heat to medium. Repeat with remaining mixture. Cook until a golden brown crust forms, about 5 minutes per side. Remove to a platter and serve immediately.
Nutrition Facts : Calories 139.9 calories, Carbohydrate 9.5 g, Cholesterol 61.4 mg, Fat 9.4 g, Fiber 2 g, Protein 7.3 g, SaturatedFat 3.4 g, Sodium 598.4 mg, Sugar 1.9 g
HEALTHIER HASH BROWNS (CAULIFLOWER & PARSNIPS)
I'm always looking for healthy (or healthier) alternatives to serve with meals. I saw this made on Food TV and had to try it. It does have great flavor, is so easy to prepare and is so much more healthy than real hash browns. I did lower the salt amount since we thought it was quite salty as given. I did have to peel the parsnips because they were covered in/sealed with wax. The directions indicate to let the veggies cook, undisturbed, so that they can caramelize. Stirring them, supposedly, will cause them to more steam and not caramelize (which will give them such great flavor).
Provided by Ducky
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Slice cauliflower lengthwise into 1/8-inch thick slices.
- Save the cauliflower "crumbs.".
- Thinly slice the parsnips.
- Heat the olive oil in a large skillet over medium heat.
- When hot add cauliflower slices and parsnips, spreading into a single layer, as possible.
- DO NOT STIR.
- Let vegetables cook until nicely browned on the bottom, approximately 3 minutes.
- Add salt, cauliflower crumbs, garlic and red pepper flakes.
- Gently stir.
- Cook, stirring only once or twice, until vegetables are cooked through, approximately 5 more minutes.
- Serve immediately.
Nutrition Facts : Calories 80.6, Fat 7, SaturatedFat 1, Sodium 240.5, Carbohydrate 4.2, Fiber 1.5, Sugar 1.4, Protein 1.5
CAULIFLOWER AND PARSNIP GRATIN
Provided by Patrick and Gina Neely : Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Add the cauliflower and parsnips to a large pot of salted boiling water. Cook to soften, 4 minutes. Drain and rinse under cold water in the sink.
- Add the butter to a large saucepan or braising pan over medium-high heat. Once the butter is foaming, add the shallots and saute until tender, about 3 minutes. Sprinkle with salt and pepper. Stir in the flour and cook until pale blonde and pasty, 2 to 3 minutes. Slowly whisk in the warm milk, making sure no lumps from the flour remain. The sauce should begin to thicken up as it begins to simmer. Once the sauce becomes thick, turn the heat to low, and add the Cheddar in handfuls. Stir until melted and season with hot sauce. Add the drained cauliflower and parsnips into the cheese sauce and stir to coat.
- Mix together the breadcrumbs, Parmesan, olive oil, parsley and some salt and pepper in a small bowl. Top the casserole with the breadcrumb mixture. Bake until bubbling and golden, 20 minutes. Let rest 5 minutes before serving.
PARSNIP HASH BROWNS
These crispy hash browns can be made ahead and reheated from frozen - ideal for unexpected Christmas visitors
Provided by Jenny White
Categories Breakfast, Brunch, Starter
Time 35m
Number Of Ingredients 9
Steps:
- Peel and coarsely grate the potatoes and parsnips - if you're using a food processor, attach the medium grater. Squeeze out as much liquid as possible with your hands and put them in a bowl.
- Stir in the onion, garlic, egg and season if you like. Divide the mixture into six and roughly shape into flat cakes. Heat 2 tbsp of the oil in a large non-stick frying pan and fry three of the cakes on a low heat for 4-5 mins on each side until golden and tender. Transfer to kitchen paper with a slotted spoon and leave to cool while frying the remainder, adding remaining oil as necessary. Meanwhile grill the bacon and tomatoes, poach the eggs and serve alongside.
Nutrition Facts : Calories 179 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.06 milligram of sodium
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