Here is my Cauliflower hash browns recipe and why you should try it.
Cauliflower is one of those veggies that you know is good for you, although I won’t justify it saying that you SHOULD eat it because it “boosts your brain health” or for its percentage of “Phytonutrients galore” (like I’ve just read) because I have honestly NO IDEA what it means, and I don’t know you but, I’m tired of “the last super food that can basically cure all the illnesses in the world”. Like goji berries a few years ago. Hahaha! OK, I did try them (it’s not because I don’t believe in those “super food” that I am not curious!), and come ooon… they are disgusting (lol)! Lately it’s all about turmeric or how to bring interest in already-known spices and suddenly give them all the best health benefits.
Bringing interest in forgotten food is great until people start thinking “OMG this is so healthy I’m just gonna eat tons of it and will loose weight and will never be sick and live forever!”. I’m exaggerating but the idea is that: they will start eating too much of it and end up following an unbalanced diet. I’m not joking. A friend recently called me and told me about how she’s been eating lots of turmeric in all her food (because of the trend) and noticed after a week some… side effects! *_*
What I ‘m saying is, try this recipe because it gives you the opportunity to eat a vegetable with different health benefits from other veggies that you usually eat. Nothing else.
Oh here’s my *baby* cauliflower. [I never bought a cauliflower THAT small before!]
Positive: “oh-so-good”, very easy and quick to make. I also love that cauliflower is being used instead of potato.
Negative: If you don’t have a food processor you can use a grater but, life is so much easier with a food processor! + My 18 months is NOT a big fan *sniff, sniff*
- 1 small cauliflower
- 1 egg
- 65 g cheddar / half an onion (or both)
In your pantry:
- 3 tablespoons gram flour (chickpea flour)
- salt, pepper
- oil for frying
Cut cauliflower in half, take off the green leaves and cut out the stem so you can remove florets easily. Wash them.
Now if you are lazy like me you will blend everything: the cauliflower, until you obtain a rice consistency, then the onion, then the cheese unless you already have grated cheese.
Put everything you just blended in a large bowl and add the egg.
Combine all the ingredients and season with salt and pepper.
Now you have a very wet consistency and if you cook your hash browns now, they will look pretty much like this:
Which actually is not SO bad, and they already taste VERY good, but we want something a bit nicer, right?
So you need to add 3 tablespoons of flour (either gram flour for a gluten-free version or just any flour) so it will absorb some of the moisture and your hash browns will hold together.
Preheat a non-stick frying pan with 3 tablespoons of oil on medium-high heat. After 1 minute, add a large spoon of the cauliflower mixture in the pan and flat it down immediately. Repeat until you have 4-5 hash browns in the pan (you want to keep enough space to flip them).
Cook for 2-3 minutes and flip gently to the other side and cook for a further 2-3 minutes until they are golden brown.
Oh and this is the difference between without-flour and with-flour hash browns:
The ones on the left look more like halloumi! But like I said before they were super yummy too and lighter to eat, so you can give it a try.
My advice: You can just serve these cauliflower hash browns with salad and tomatoes or serve them as a side dish with roast beef, egg or ham.