Don't miss out on breakfast with these crispy cauliflower hash browns. Swapping the potatoes for this vegetable gives you a delicious treat that won't derail your food plan. Make a big batch and freeze leftovers for easy make-ahead breakfasts.
4 cups Steamed cauliflower florets 3 Eggs 1/2 cup Grated onion 1 cup Grated cheddar cheese 1/4 cup Flour Kosher salt, to taste Black pepper, to taste 1/4 cup Parmesan 1 tsp Paprika 1 clove Garlic Hot sauce, to taste
Preheat the oven to 450 degrees F.
Place the cauliflower into a bowl of a food processor, fitted with the blade attachment. Pulse until the cauliflower is almost pureed but not totally smooth. Remove the cauliflower to a kitchen towel or cheesecloth and squeeze out any excess liquid.
Transfer the drained cauliflower to a bowl and season with salt and pepper. Add in the onion, cheddar, and egg and stir to combine. Fold in the flour.
Using a 2 ounce ice cream scoop, scoop the mixture into a greased muffin tin and place into the oven. Cook for 25 to 30 minutes until golden brown and crispy.
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