Cauliflower Hash Browns

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Allergen – Contains egg, dairy.

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g V Vegetarian GF Gluten free Breakfast

Ingredients

Cauliflower - 500 (Grated)

Egg - 2 (Beaten)

Onion - brown - 140g (Finely chopped)

Cheese – grated - 200 grams (Low fat)

Corn flour – gluten free - 1 tbsp.

Ground black pepper - ½ tsp. (Cracked)

Thyme – dried - 1 tsp.

Oil – olive - 30 ml

Cauliflower - 1.0 kg (Grated)

Egg - 4 (Beaten)

Onion - brown - 280g (Finely chopped)

Cheese – grated - 400 grams (Low fat)

Corn flour – gluten free - 2 tbsp.

Ground black pepper - 1 tsp. (Cracked)

Thyme – dried - 2 tsp.

Oil – olive - 60 ml

Cauliflower - 5.0 kg (Grated)

Egg - 20 (Beaten)

Onion - brown - 1.4 kg (Finely chopped)

Cheese – grated - 2.0 kg (Low fat)

Corn flour – gluten free - 100 grams

Ground black pepper - 20 grams (Cracked)

Thyme – dried - 15 grams

Oil – olive - 250 ml

Method

Grate cauliflower, transfer to a medium bowl and add egg, onion, cheddar and cornflower. Season with the thyme and pepper.
On a flat grill or in a pan on medium-high heat, heat oil. Drop spoonful’s of cauliflower mixture on to the grill or in to the pan. Cook until brown and crispy, 5 minutes, then flip and cook 5 minutes more. Repeat with remaining cauliflower mixture.

This recipe was developed by chefs at Western District Health Service.

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.