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 most recently have some time, I had been surfing on the web a few days ago. On the lookout for fresh, interesting ideas, inspiring dishes that We have never tested before, to surprise my family with. Searching for a while yet could not come across lots of interesting things. Just before I thought to give up on it, I ran across this delightful and easy treat by chance. The dessert seemed so fabulous on its photos, that required urgent action.

It had been simple enough to imagine just how it is created, its taste and how much my hubby will probably like it. Mind you, it is rather simple to delight the man in terms of desserts. Anyways, I got into the website: Suncakemom and used the step by step instuctions that were combined with wonderful photos of the process. It really makes life faster and easier. I could suppose it is a slight hassle to take photos in the midst of cooking in the kitchen as you ordinarily have gross hands thus i sincerely appreciate the time and energy she placed in to make this blogpost .

With that in mind I am inspired to present my very own recipe in a similar fashion. Appreciate your the thought.

I was tweaking the original mixture to make it for the taste of my family. I’ve got to say it absolutely was a terrific outcome. They loved the flavor, the consistency and enjoyed having a treat like this during a busy workweek. They quite simply asked for lots more, more and more. So the next time I’m not going to commit the same miscalculation. I am likely to double the quantity .

You can find the original cauliflower hash browns recipe and more at 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.

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