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 recently have a little time, I was surfing on the internet last week. In need of fresh, interesting tips, inspiring recipes that I’ve never tasted before, to impress my loved ones with. Looking for quite some time unfortunately could not discover too many interesting stuff. Just before I wanted to give up on it, I discovered this fabulous and simple dessert simply by accident over Suncakemom. The dessert seemed so scrumptious on its photos, it required rapid action.
It absolutely was not difficult to imagine the way it’s created, how it tastes and just how much my hubby will probably enjoy it. Actually, it is very easy to please the man when it comes to desserts. Anyhow, I visited the page and used the detailed instuctions which were accompanied by wonderful images of the process. It just makes life rather easy. I could suppose it’s a bit of a hassle to take photos in the midst of baking in the kitchen because you usually have gross hands so I really appreciate the time and energy she devote to make this post .
That being said I’m inspired presenting my very own dishes in a similar fashion. Many thanks for the concept.
I had been fine tuning the original recipe to make it for the taste of my family. I can say it turned out a great success. They prized the flavor, the structure and loved getting a sweet like this during a stressful week. They ultimately asked for more, many more. So next time I’m not going to commit the same miscalculation. I’m gonna twin the amount to get them pleased.
Thanks for SunCakeMom who made the cauliflower hash browns recipe a reaility
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.