Holy hash browns. I’m going to be honest, I loved hash browns growing up but NEVER ate them because I knew they were loaded with calories. I knew there were some low carb options out there, but I stayed away. I’m self aware enough to know I’m like Pandora’s box when it comes to food, once I indulge, there’s really no stopping me.
As I typically do, I’m a big believer in researching foods that I crave and finding a healthy alternative. I like to get my fiber in as early as possible – so if I can make that happen for breakfast – count me in! I get the most satisfaction out of creating these recipes. Intro: cauliflower has browns. They’re a little labor intensive to make make *if you don’t buy packaged cauliflower rice, but boy are they delicious! Having guests over for Labor Day weekend? They will LOVE you on Monday morning after a day of drinking on the beach and feeling it.
Anecdotally, I find it a bit hard to add vegetables with breakfast but cauliflower has been a successful go-to. It’s very easy to incorporate cauliflower rice for breakfast. Not only does it work in a cheesy scramble, but you can always add a little cauliflower rice to your smoothies to make it a little thicker.
This recipe easier to make this with pre made cauliflower rice. If you can pick up a bag from Trader Joe’s or your local market, you’re already half way there. If you don’t have a bag of rice on hand, you can take a head of cauliflower and cut it up into rice form. The second easiest way to go about this is if you have a food processor on hand that will be even easier to use the ‘chop’ setting.
Once the cauliflower is turned into rice, it should be microwaved for about three minutes to release the moisture. Then take a paper towel or strainer cloth to ring out the excess moisture.
In a side dish mix 1 egg, 1 egg white, mozzarella and Parmesan cheese with seasoning and add one of your choice. Take salt, pepper garlic salt, and chopped onions and mix in with egg and cheese. Once the cauli-rice is dry, add together in bowls and stir.
Then heat up a pan, and take about 1/4 cup and flatten and form into a triangle, keep it about medium heat and flip after about 3-5 minutes. If there’s any signs of pre-breakage before you flip, wait another 30 seconds before trying again!
Recipe: Serves 2-3 people
- 3 cups riced cauliflower
- 1 egg
- 1 egg white
- 1tsp salt
- 1tsp garlic salt
- 1/2 tsp pepper
- 1/4 onion
- 1 cup mozzarella
- 1/2 cup Parmesan
How to make:
- Buy cauliflower rice pre packaged or take 1 cauliflower head and dice into rice
- Option to cut up cauliflower head and put into food processor if available
- Place cauliflower rice into microwaveable bowl and run for 3 minutes
- In separate bowl, mix egg, seasoning, cheese and onions together
- Take cauliflower rice out and squeeze excess moisture out with paper towel or cheese strainer.
- Combine cauliflower rice and mix together.
- Grease up a pan and place on medium heat over the stove.
- Take 1/8 of mix and place on pan. Press down with your spatula to form rectangle. Flip after ~4 minutes for another 4 on the opposite side.
Plate and enjoy with ketchup or favorite dipping sauce. This recipe is perfect for a big crowd, It’s not only delicious, but with cauliflower as a base, this dish will keep them full for a while!