I’m going to go out on a limb and say cauliflower is my favourite vegetable. I love all the ways I can cook it up – especially these cauliflower hash browns. They are the perfect companion to your weekend breakfast or delicious as a quick snack. I love pairing this with my Rosemary Garlic Aioli, too!
The white vegetable is actually part of the cruciferous family, which are known to be great liver cleansers. Cauliflower contains the phytonutrient glucosinolate, an active compound that supports enzyme production. Your liver uses these specific enzymes to flush carcinogens from the body.
This powerful vegetable also contains sulforaphane, which has been shown to kill cancer stem cells. It’s also incredibly anti-inflammatory for the body. Reducing inflammation is key to helping prevent disease.
I love when people take my recipes and put their own twist on it. The best way to do this is with your favourite combination of spices. I personally love cumin and turmeric, so I usually add them to the cauliflower hash browns. But maybe you prefer rosemary, Italian seasoning, or curry? Add your favourite spices to mix it up!
Low-carb, keto approved cauliflower hash browns. Perfect addition to your weekend breakfast or a quick on the go snack. Serve with my Rosemary Garlic Aioli.
10 minPrep Time
7 minCook Time
17 minTotal Time