Cauliflower Hash Browns

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Allergen – Contains egg, dairy.

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four cauliflower hashbrowns served mayonnaise

g Best choice 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.

The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

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

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