Cauliflower Hash Browns (Keto Approved!)
Cauliflower Hash Browns
I’m going to go out on a limb and say cauliflower is my favourite vegetable. I love all the ways I can cook it up – especially these cauliflower hash browns. They are the perfect companion to your weekend breakfast or delicious as a quick snack. I love pairing this with my Rosemary Garlic Aioli, too!
The white vegetable is actually part of the cruciferous family, which are known to be great liver cleansers. Cauliflower contains the phytonutrient glucosinolate, an active compound that supports enzyme production. Your liver uses these specific enzymes to flush carcinogens from the body.
This powerful vegetable also contains sulforaphane, which has been shown to kill cancer stem cells. It’s also incredibly anti-inflammatory for the body. Reducing inflammation is key to helping prevent disease.
Mix It Up
I love when people take my recipes and put their own twist on it. The best way to do this is with your favourite combination of spices. I personally love cumin and turmeric, so I usually add them to the cauliflower hash browns. But maybe you prefer rosemary, Italian seasoning, or curry? Add your favourite spices to mix it up!
Low-carb, keto approved cauliflower hash browns. Perfect addition to your weekend breakfast or a quick on the go snack. Serve with my Rosemary Garlic Aioli.
10 minPrep Time
7 minCook Time
17 minTotal Time
- 1 head of cauliflower
- 3 eggs
- 1 small red onion
- 1 cup baby spinach
- 1 tsp. garlic powder
- Pink rock or grey sea salt to taste
- 1-2 tsp coconut oil (for cooking)
- 1 tbsp rosemary, dried
- 2 tsp. Cumin, ground + 1 tsp. turmeric, ground
- Or your favourite spice combination
- If you have a food processor: use the grate blade, grate the cauliflower. Place in clean kitchen towel and wring out excess moisture and set aside. Switch to the S-blade the remaining ingredients (including any optional spices) to the food pro. Pulse until finely chopped. Add to the cauliflower and mix until well combined.
- If not: grate the cauliflower with a cheese grater and wring out excess moisture, finely dice the onion, mince the garlic, and thinly slice the spinach. Add to a large bowl with remaining ingredients (including any optional spices) and mix well.
- Form cauliflower mixture into small to medium sized patties. Use your hands to squish out any excess liquid.
- Heat coconut oil over medium heat and place patties into the pan.
- Cook on each side for about 5-7 minutes or until a golden brown crust forms.