Cauliflower Hash Browns
Looking for a side dish or something for the breakfast table? Cauliflower hash browns are a light choice for both and beyond! Better than potatoes!
As I lately have a little time, I had been browsing on the internet last week. Looking for new, challenging tips, inspiring meals that We have never used before, to treat my family with. Searching for a while yet couldn’t find any interesting stuff. Right before I wanted to give up on it, I stumbled on this scrumptious and easy dessert by luck at Suncakemom. It seemed so scrumptious on its pic, that called for prompt actions.
It absolutely was not difficult to imagine the way it’s created, its taste and how much my hubby will probably enjoy it. Mind you, it is rather simple to please the man in terms of puddings. Yes, I am a blessed one. Or maybe he is.Anyway, I visited the website and then used the precise instuctions that were combined with nice shots of the task. It really makes life less difficult. I could imagine that it is a bit of a inconvenience to take photos down the middle of cooking in the kitchen as you typically have sticky hands so I seriously appreciate the time and effort she put in to make this post .
Having said that I am inspired presenting my personal recipe in a similar way. Many thanks the concept.
I was tweaking the main recipe to make it for the taste of my family. I must tell you it absolutely was a terrific outcome. They loved the taste, the thickness and enjoyed getting a delicacy like this in the middle of a busy week. They ultimately wanted more, many more. Thus the next occasion I am not going to make the same miscalculation. I’m likely to multiply the volume to make them happy.
This recipe is based on the cauliflower hash browns recipe from SunCakeMom
Rice the cauliflower with a food processor or with any other old school method like a shredder. If we are after a bit drier hash brown it is recommended to remove some of the water that is in the cauliflower. This can be done by simply salting the riced cauliflower and let it sit for about 20 minutes. If we are in the rush we can steam it or simply toss the whole thing into the microwave oven for 2 minutes.
Shred the cheese in case if it’s not shredded already.
Finely cut the onion up using a food processor or a trusty sharp knife with the roller technique.
Using a kitchen towel or cheese cloth squeeze out as much liquid as possible from the salted, steamed or microwawed shredded cauliflower.
Put all the ingredients into a big enough bowl and mix well together.
Make little apricot sized balls out of the mixture and place one batch onto a low to medium heat oiled or buttered frying pan.
Press them gently but firmly with a spatula so they take up a round shape. Make sure the oil is hot enough before spreading the balls out.
Fry each side on low to medium heat until golden brown. This should take about 5 minutes for each side. It tends to stick and burn so check regularly but carefully as it falls apart easily before a crust is formed. A spatula is a must for stainless steel frying pans.
Optionally cauliflower hash browns can be made in the oven too. Use a parchment paper and bake them until golden brown for about 30-40 minutes at 350°F / 180°C.