Cauliflower hashbrowns

Early childhood services OSHC

Using cauliflower is great way to introduce different vegetables to children and increase the variety of vegetables they are eating.

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Plate of cauliflower hash browns with creamy sauce in the centre

V Vegetarian Breakfast Snack

Ingredients

Cauliflower, grated - 500g (½ head)

Egg, beaten - 2

Brown onion, finely chopped - 140g (1 small)

Cheese, reduced fat, grated - 200g (2 cups)

Corn flour - 1 tablespoon

Thyme, dried - 1 teaspoon

Olive oil - 30ml

Optional – black pepper - ½ teaspoon

Cauliflower, grated - 1kg (1 head)

Egg, beaten - 4

Brown onion, finely chopped - 280g (2 small)

Cheese, reduced fat, grated - 400g (4 cups)

Corn flour - 2 tablespoons

Thyme, dried - 2 teaspoons

Olive oil - 60ml

Optional – black pepper - 1 teaspoon

Cauliflower, grated - 5kg (5 heads)

Egg, beaten - 20

Brown onion, finely chopped - 1.4kg (7 medium-large)

Cheese, reduced fat, grated - 2kg (20 cups)

Corn flour - 100 grams

Thyme, dried - 15 grams

Olive oil - 250ml

Optional – black pepper - 20g

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 spoonfuls of cauliflower mixture on to the grill or into 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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