Low Carb Vegan Baked Cauliflower Hash Browns Recipes

CAULIFLOWER HASH BROWNS

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.

LOW-CARB VEGAN BAKED CAULIFLOWER HASH BROWNS

Steps:

• Wash the head of the cauliflower and cut into small florets.
• Pulse in a food processor till it becomes grainy like cauliflower rice.
• Now take the processed cauliflower in a kitchen cloth.
• Add some salt and let it stand for few minutes.
• Press the cauliflower rice with the help of the cloth to drain excess water.
• Take drained cauliflower in a bowl. (2 cups)
• Add 1 cup of vegan shredded mozzarella cheese.( you can add mozzarella, cheddar as well)
• Add chopped onions, cilantro, chopped garlic and chopped green chili.
• Add half cup Panko, 1/2 cup nutritional yeast and salt and pepper.
• Add a pinch of turmeric and half a tsp of chili powder.
• Mix well to combine.
• You may need to knead it like a dough till the ingredients are well incorporated and well combined.
• Prepare small patties by taking a small lemon size dough on your palm and pressing it with the help of both the palms.
• Preheat the oven at 350F.
• Place all patties or harsh browns on a greased baking sheet.
• Bake for 15-20 minutes until both the sides are evenly brown and the patties are crispy.
• I enjoy these patties with sriracha Mayo sauce.
• These patties taste great as it is.
• You can also use these as hash brown patties in a veggie burger.

LOW CARB CAULIFLOWER HASH BROWNS

Steps:

• Chop the cauliflower into tiny pieces. grating it is also a good idea but a bit messier.
• Once the cauliflower is chopped, scramble the egg into a separate container and beat well.
• Combine the egg, cauliflower, salt and pepper forming into several patties. Depending on the size of your cauliflower you will be able to make different numbers of patties (more eggs will be needed if more cauliflower is used).
• Heat the griddle or pan to med high heat as to properly sear the "hash browns".
• Cook for about 5 min or until dark brown. Serve with ketchup or plain and enjoy!