Ingredients
6
6 servings
- •1 head large cauliflower
- •½ cup parmesan cheese
- •⅓ cup fresh chives, thinly sliced
- •3 cloves garlic, minced
- •2 tablespoons olive oil
- •1 teaspoon dried basil
- •2 eggs
- •1 teaspoon salt, divided
- •½ teaspoon black pepper
- •dipping sauce, of your choice
Instructions
- 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!
Nutritional Facts
Per 6 servings
- Calories: 131
- Carbohydrate: 6g
- Fat: 8g
- Fiber: 2g
- Protein: 7g
- Sugar: 2g
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