Crispy Cauliflower Hash Browns

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.