Baking Outside the Box, springs, ahem, brings you something that is probably new to you:
Cauliflower Hash Browns.
I promised you a low-carb dish this week and today we are waaaay outside the box here.
I love these. No, really. When I was on a low-carb diet some time ago, (and yes, the lady with all the cookie jars and the dessert cookbook does have to be careful about treats like most other folks,) I found this recipe. It was so crazy, and I was so desperate for potatoes, that I tried it*.
It was good.
As I continued to make it, it evolved in my kitchen, (Not not like a science experiment--that was the tofu cheesecake.) You know what happened, because you do it too: I took a bit of this or that and change it up till I was satisfied.
I made the discovery that the Cauliflower Hash Browns recipe could be used for other things too, ie; a base for a great morning mushroom scramble and I have even used it as a topping for shepherd's pie. I'm truly grateful that someone thought of this crazy idea. Even when I'm not on a diet I make it. And yup, I serve it with ketchup.
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Cauliflower Hash Browns Who Knew?
So good you won't miss potatoes. Low carb too!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 95 kcal
- 2 cups cauliflower , steamed and grated
- 1/2 large sweet onion , chopped
- 1/4 cup parmesan cheese
- 1 egg
- 3 tsps . olive oil (divided)
- pinch salt
Heat 1 tsp. olive oil in a 10” non-stick skillet and sauté chopped onion till light golden.
Measure two cups of steamed and grated cauliflower into large colander or sieve and gently press excess moisture out.
Place cauliflower in medium mixing bowl.
Add onion and Parmesan to cauliflower and stir together.
Stir in egg. Mixture will be quite thick.
Warm 2 tsps. olive oil in pan and add cauliflower mixture and cook on medium to medium high heat for 3-5 minutes until hash browns are caramelized on bottom and then gently turn them over to brown for 2-4 more minutes.
Serve at once. Yield: 4 servings. Don’t plan on leftovers.
Hash Brown Scramble: add 2-3 eggs and 1/2 cup sliced and sautéed mushrooms.
Shepherd’s Pie: The mixture can also replace the potato topping on a Shepherd’s Pie.
*My thanks for the recipe: 'Cauliflower Hash Browns' by Ksgillmore on food.com.