Ingredients:

  • 1 medium head cauliflower (about 680g / 1.5 lbs), cut into florets
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 1/4 cup (60ml) finely chopped yellow onion (about 1/4 of a medium onion)
  • 1 clove garlic, minced
  • 1 large egg, lightly beaten
  • 2 tablespoons all-purpose flour (or almond flour for gluten-free)
  • 2 tablespoons chopped fresh parsley
  • 2-3 tablespoons olive oil or avocado oil, for frying

Instructions:

  1. Process cauliflower florets in a food processor until finely chopped and resembles rice. (Alternatively, use a box grater).
  2. Place the riced cauliflower in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This is KEY for crispy hash browns.
  3. In a large bowl, combine the drained cauliflower, salt, pepper, onion, garlic, egg, flour (or almond flour), and parsley. Mix well.
  4. Heat olive oil or avocado oil in a large skillet over medium heat.
  5. Scoop about 1/4 cup of the cauliflower mixture and form into a patty. Gently place in the hot skillet. Repeat with remaining mixture, being careful not to overcrowd the pan.
  6. Cook for 4-5 minutes per side, or until golden brown and crispy.
  7. Remove from skillet and serve hot.