Cauliflower Hash Browns
These crispy and savory cauliflower hash browns are a delightful low-carb alternative to traditional potatoes. Perfectly seasoned and golden, they are fantastic as a side dish or a snack!
Equipment
- oven
- Coarse Grater
- Roasting Tray
- Parchment paper
- Large Towel
Ingredients
- 1 large head cauliflower
- ½ cup parmesan cheese
- ⅓ cup fresh chives thinly sliced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 2 large eggs
- 1 teaspoon salt divided
- ½ teaspoon black pepper
- 1 dipping sauce of your choice
Instructions
- Begin by preheating the oven to 400°F (200°C).
For Hash Browns:
- Utilize a coarse grater to crumble the cauliflower into small pieces.
- In a bowl, sprinkle the grated cauliflower with ½ teaspoon of salt and mix well. Allow it to rest for 20 minutes to extract moisture.
- After 20 minutes, transfer the cauliflower into a large towel, wrap it tightly, and squeeze out as much moisture as possible.
- Return the dried cauliflower to its bowl and combine it with the parmesan cheese, chives, minced garlic, olive oil, dried basil, black pepper, eggs, and the remaining ½ teaspoon of salt.
- Prepare a large roasting tray with parchment paper to prevent sticking. Portion the cauliflower mixture into 6 mounds, shaping them into hash browns on the tray.
- Bake in the oven for 35-40 minutes until the hash browns achieve a crispy and golden exterior.
- Allow the hash browns to cool for about 15 minutes, enabling them to set properly.
- Pair your hash browns with your preferred dipping sauce and savor the deliciousness!