Dairy-Free Cauliflower Hashbrowns – This easy recipe calls for just five ingredients, and it makes a delicious, low carb substitute for potato hashbrown patties.
Hashbrowns without potatoes
Anyone remember those frozen Ore Ida hashbrown patties from the 80s?
These dairy-free cauliflower hashbrowns are an ode to the potato variety, except!…with cauliflower. (Obviously, Lauren.)
There are few REAL foods I won’t eat.
A little wheat, a little meat, a dash of dairy, a handful of good carbs, good fats…I eat it all.
That being said, this recipe was not created out of a hate or aversion to potatoes, but rather a need for a good, low carb side dish.
How this recipe was born
I’m trying to cultivate my list of go-to veggie recipes. In particular, those that don’t include grains.
This ditty has jumped to the top of my list!
I made it a week or so ago and really loved it. I passed them around to the fam, and they all agreed: It’s a keeper!
Made with a just a few ingredients, none of which are tough to find.
This lower carb recipe truly reminded me of the aforementioned frozen kind!
How to make cauliflower hashbrowns
This recipe mixes riced cauliflower with a few other common ingredients, including eggs, salt and pepper. I include a small amount of brown rice flour to add some structure to the patties as well.
The patties fry in a generous amount of coconut oil, making them nice and crispy. This allows you to have a ‘fried food’ mouthfeel in a lighter way.
Even if you’re a cauliflower hater, I reckon you might enjoy these delicious patties!
If you enjoy cauliflower, take a peek at some of these recipes!
Dairy-Free Cauliflower Hashbrowns
- 1 medium head cauliflower (about four heaped cups) chopped into small florets
- 2 large eggs
- 2 Tbsp brown rice flour
- 1/4 tsp sea salt
- freshly ground black pepper to taste
- Pulse the cauliflower (in batches, if necessary) in a food processor until it resembles rice in appearance.
- In a large bowl, whisk the eggs, flour, salt and pepper together.
- Add in the cauliflower 'rice' and stir until well combined.
- Heat a large non-stick skillet over medium heat.
- Add in enough coconut oil to create a shallow layer in the bottom of the pan.
- Form patties of equal size (about 12-15).
- Put the patties into the heated oil and let fry until browned (about 4-5 minutes).
- Flip the patties and fry the reverse side until golden (another 3-5 minutes).
- Remove and repeat with remaining patties, adding more oil with each new batch.
- Serve warm.
If you prefer to bake these, just pour a thin layer of oil onto a baking sheet and place the patties on top of the oil. I bake them at 400 degrees and they take about 12-15 minutes each side.
I like to serve these with a yogurt dip made with full-fat plain yogurt, a small squeeze of lemon juice, and a pinch of dried dill.
Some of the items I use in this recipe include:
Ricing the cauliflower…
Whisking the egg and flour…