I have always loved hash browns and frequently would “cheat” and eat them. They just tasted so good and the eggs looked so sad without a serving of hash browns next to them. Really, seriously, I just felt SO sorry for those lonely eggs and took one for the team every time I would eat them…

Well NO MORE! I have discovered the deliciousness of hash browns made with cauliflower. A while back, I posted a mashed cauliflower recipe that is super decadent and rich–this recipe is quite the opposite. These cauliflower hash browns are light and crispy. They have a subtle taste that makes them versatile–I will often eat the leftovers as a rice/pasta substitute. They can be used in a casserole or even made into “potato” pancakes. Your options are limitless.

Ingredients:
I small head of cauliflower (will measure at 2 cups once cooked and “riced”)
1/2 tsp salt
1/4 tsp garlic powder
1/2 tsp onion powder/flakes
1 tsp paprika
a dash of black pepper

Instructions:
Preheat oven to 375. Steam cauliflower until you can easily pierce it with a fork. “Rice” the cauliflower by using your “ricer”/shredder attachment on your food processor (if you don’t have one use chop the cauliflower up into tiny pieces).

Using a medium sized bowl, mix the riced cauliflower with the seasonings.  Lightly oil a baking sheet and spread the cauliflower onto it in a thin layer. Bake for 15 mins, remove and flip/stir, bake for another 10 minutes.

Let cool and enjoy!

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