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 was browsing on the internet last week. Trying to find fresh, stirring tips, inspirational dishes that I have never used before, to delight my family with. Hunting for quite some time but could not come across lots of interesting things. Right before I wanted to give up on it, I discovered this fabulous and simple treat simply by luck over Suncakemom. It looked so scrumptious on its pic, that required quick actions.
It was not so difficult to imagine the way it is made, how it tastes and just how much boyfriend might like it. Actually, it is quite simple to delight him in terms of puddings. Anyways, I went to the website and used the simple instuctions which were combined with wonderful images of the operation. It just makes life much simpler. I could imagine that it is a slight effort to take snap shots down the middle of baking in the kitchen as you may normally have gross hands and so i sincerely appreciate the time and effort she put in to build this blogpost and recipe easily followed.
With that said I’m empowered to present my very own formulas similarly. Many thanks for the idea.
I had been fine tuning the main recipe to make it for the taste of my loved ones. I have to mention it turned out a terrific outcome. They prized the flavour, the thickness and enjoyed getting a delicacy such as this during a busy workweek. They basically asked for even more, many more. So the next occasion I’m not going to commit the same miscalculation. I’m gonna twin the volume to get them pleased.
This cauliflower hash browns recipe is 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.
