Vegan Cauliflower Breakfast Hash Recipes

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.

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.