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Cauliflower hashbrown patties made with brown rice flour

Dairy-Free Cauliflower Hashbrowns

This easy recipe calls for just five ingredients, and it makes a delicious, low carb substitute for potato hashbrown patties.
Course Side Dish
Cuisine American
Keyword Anti-candida, Dairy-free, Gluten-Free, Nut-free, Sugar-free
Prep Time 10 minutes
Cook Time 12 minutes
0 minutes
Total Time 22 minutes
Servings 12 patties
Calories 25kcal


  • 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.


Nutrition facts based on using four cups of cauliflower. Frying oil not included. WW Points: 1


Calories: 25kcal | Carbohydrates: 3.1g | Protein: 1.7g | Fat: 0.8g | Fiber: 0.9g | Sugar: 0.9g