CAULIFLOWER HASH BROWNS
Cauliflower takes the place of potatoes in this low-carb version of hash browns held together with sharp Cheddar cheese.
Provided by Elizabeth
Categories Fruits and Vegetables Vegetables Cauliflower Fried
Time 25m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 139.9 calories, Carbohydrate 9.5 g, Cholesterol 61.4 mg, Fat 9.4 g, Fiber 2 g, Protein 7.3 g, SaturatedFat 3.4 g, Sodium 598.4 mg, Sugar 1.9 g
INSTANT POT CAULIFLOWER HASH BROWN CASSEROLE
Make this versatile side dish for literally ANY meal. Cauliflower and potato are a winning low(er) carb combo. Make head in the Instant Pot and reheat in the broiler just before serving.
Provided by DanaAngeloWhite
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Spray a 32-ounce (6-inch) soufflé dish with nonstick cooking spray; set aside.
- Beat egg in a medium bowl, add cauliflower, hash browns, salt pepper, panko and Parmesan cheese and mix to combine.
- Pour mixture in prepared soufflé dish.
- Place the metal trivet in the bottom of the inner pot and pour in 1 cup of water. Carefully lower soufflé dish onto the trivet.
- Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 10 minutes. When the cook time is done, quick release the pressure.
- Carefully remove the dish from the inner pot. Transfer to the oven and broil for 5 minutes or until the top is golden brown.
- Sprinkle with everything bagel seasoning and serve.
- Serves: 4 ; Calories: 113; Total Fat: 3 grams; Saturated Fat: 2 grams; Total Carbohydrate: 15 grams; Sugars: 1 gram; Protein: 6 grams; Sodium: 325 milligrams; Cholesterol: 52milligrams; Fiber: 2 grams.
Nutrition Facts : Calories 128.6, Fat 3.8, SaturatedFat 1.7, Cholesterol 52, Sodium 771.8, Carbohydrate 17.4, Fiber 2.2, Sugar 1.5, Protein 7
CAULIFLOWER " HASH BROWNS "
This recipe comes from a Food Network show, I've changed it somewhat to use less ingredients but still retain the flavor. You MUST use an iron skillet.
Provided by PickledSeeds
Categories Cauliflower
Time 18m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Slice the cauliflower lengthwise, about 1/8-inch thick. (save the little cauliflower "crumbs")
- Heat 2 tablespoons of olive oil in a large iron skillet over medium heat.
- When hot, but not smoking, add the cauliflower slices, spreading out into a single layer.
- Do not stir, but let the vegetables cook, undisturbed, until nicely browned on the bottom, about 3 minutes.
- Add the salt, reserved cauliflower crumbs, garlic powder, and red pepper flakes, and give the vegetables a gentle stir.
- Continue cooking, only stirring once or twice, until the vegetables are cooked through and nicely browned, about 5 minutes more.
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CAULIFLOWER "HASH BROWN" BREAKFAST CASSEROLE
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5/5 (1)Total Time 50 minsCategory BreakfastCalories 216 per serving
- Preheat your oven to 425 degrees F. Prep your 9" cast iron skillet or pie plate with parchment paper (this is so important or your crust will stick really bad).
- Remove the stem from your cauliflower, dice it into medium/small sized pieces and place about 1/4 of the head into a food processor. Pulse on high until the cauliflower resembles rice. Remove and place into a bowl. Repeat thisstep till your rice the entire cauliflower head. Fish out any pieces that didn't get riced and either pulse again or toss.
- Place the cauliflower rice into a microwavable bowl. Cover with a paper towel or a plate and cook on high for 4-6 minutes. Remove the cauliflower and place onto a clean kitchen towel. I allow it to cool a few minutes so I don't burn myself.
- Gather the sides of the towel up and squeeze really really really really hard to remove as much water from the cauliflower rice as possible. I do this until no water runs out from the towel. This helps prevent a mushy base.
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