Cauliflower Hashbrown

Updated: Apr 23


  • 1 Cauliflower (chopped into

  • small florets)

  • 3 large Eggs

  • 3 tablespoons of Coconut flour

  • 1/2 tsp Garlic Powder

  • 1 cup vegan cheese or Cheddar, shredded

  • 1 tsp Parsley, dried

  • 1 tsp of Onion Powder

  • 1 tablespoon coconut oil

Recipe instructions:

  1. Heat the oven to 350ºF (177ºC) and line a baking sheet with parchment paper.

  2. In a food processor, add the cauliflower and process it until it forms a rice-like consistency. Remove the cauliflower rice from the food processor and add it to a cheesecloth or kitchen towel. Squeeze the cloth until all of the liquid is gone.

  3. In a large mixing bowl, add the cauliflower rice, eggs, coconut flour, coconut oil, onion powder and garlic powder. Mix with a wooden spoon until evenly combined. Once the mixture is formed, fold in the grated cheese.

  4. Form the mixture into medium-sized balls and shape it into hashbrown patties on your parchment-lined baking sheet. Bake the hashbrowns for 20 minutes, flipping halfway. Remove from the oven and let them cool slightly.

Refrigerate in an airtight container for up to four days or freeze for up to one month. For best results, reheat in the oven. One serving equals approximately one hashbrown.

Use a dairy-free cheese or nutritional yeast instead.

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Disclaimer: As a multilingual practitioner, you may occasionally notice some grammatical errors in my written work. If you have any questions relating to my content please do get in touch.