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!

Cauliflower Power

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.

Mix It Up

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!

Cauliflower Hash Browns (Keto Approved!)

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.

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Prep Time: 10 minutes minutes

Cook Time: 7 minutes minutes

Total Time: 17 minutes minutes

Author: Katie Stewart Wellness

Ingredients

• 1 large head of cauliflower
• 2 eggs whisked
• 2 tbsp arrowroot starch
• 1 tbsp dried herbs of choice
• 1 tsp. garlic powder
• Pink rock or grey sea salt to taste
• Avocado oil for cooking

Instructions

• If you have a food processor: use the S-blade, pulse the cauliflower to rice sized pieces.
• If not: grate the cauliflower with a cheese grater.
• Drizzle some avocado oil in a large pan and set over medium-high heat.
• Add cauliflower, herbs, garlic and salt to the pan and saute until semi-soft (about 8-10 minutes).
• Remove from heat and scoop cauliflower into a medium-sized bowl. Quickly mix in eggs and arrowroot starch until well combined.
• Use a tablespoon and scoop a large spoonful back into the pan. Flatten into a circle with the back of the spoon. Repeat with remaining cauliflower mixture.
• Cook until golden brown crust forms (about 3 minutes) and flip (cook for another 3 minutes).
• Drizzle more avocado oil into the pan as needed.
• Cook on each side for about 5-7 minutes or until a golden brown crust forms.