Cajun Cauliflower Hash Recipes

CAULIFLOWER HASH BROWNS

Steps:

• Place grated cauliflower, Cheddar cheese, egg, panko, green onion, salt, pepper, and paprika in a large bowl. Mix until combined; mixture will be very crumbly.
• Heat olive oil in a large skillet over medium-high heat until hot. Scoop up some of the cauliflower mixture using an ice cream scoop; pat into a flat patty. Gently place patty in the hot oil; reduce heat to medium. Repeat with remaining mixture. Cook until a golden brown crust forms, about 5 minutes per side. Remove to a platter and serve immediately.

CAJUN CAULIFLOWER HASH

Steps:

• Combine chili powder, thyme, salt, and pepper in small dish. Set aside.
• Heat oil in large skillet over medium heat. Add onion and garlic, and sauté 3 to 4 minutes, or until onion is translucent. Add chili powder mixture, and cook 30 seconds.
• Add cauliflower, celery, and 1/3 cup water. Cover, and cook 4 minutes, stirring occasionally.
• Add potatoes and bell pepper. Cover, and cook 3 to 4 minutes, or until cauliflower is crisp-tender. Add 2 to 3 Tbs. water during cooking if mixture becomes dry. Remove from heat. Stir in parsley, and serve.

LOW CARB CAJUN CAULI HASH

Steps:

• In your olive oil/ghee, saute' your chopped onions for five minutes over medium heat.
• After five minutes, saute your garlic for two minutes.
• Squeeze any excess water from your steamed and chopped cauliflower and add it to the saute' for five to ten minutes until it begins to brown and get crispy.
• Add cajun seasoning and mix.
• Add chopped pastrami and green peppers.
• Toss and cook until hot all around (about 5 minutes.).
• Add to bowls.
• Fry an egg sunny side up, add to the top of your bowls, and dash with more cajun seasoning.
• Enjoy!
• CREDIT: http://www.wickedstuffed.com/keto-recipes/cajun-cauli-hash/.

CAULIFLOWER HASH BROWNS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Using a coarse grater, grate the cauliflower until the entire head has crumbled down into small bit.
• Transfer the cauliflower bits to a bowl and sprinkle over a ½ teaspoon of the salt. Mix the cauliflower to incorporate the salt and let sit for 20 minutes to draw out moisture.
• Transfer the soaking cauliflower to another bowl lined with a large towel. Wrap the towel closed and squeeze so that all of the excess liquid is strained.
• Transfer the cauliflower back into the first bowl used and mix with the cheese, chives, garlic, olive oil, basil, black pepper, eggs and remaining ½ teaspoon of salt.
• Turnover a large roasting tray and line with parchment paper - this helps prevent burning on the bottom of the hash browns. Divide the cauliflower mixture into 6 even portions, place on the tray, and shape into hash browns.
• Bake for 35-40 minutes, until golden brown.
• Let the hash browns cool for about 15 minutes until they have set.
• Serve with desired dipping sauce.
• Enjoy!