Ingredients

The following ingredients have 8 Servings
  • 1 pound cauliflower pearls
  • 4 large eggs (beaten)
  • 1½ cups sharp cheddar cheese (grated fresh, reduced-fat works well)
  • 3 tablespoons parmesan cheese (grated fresh )
  • 1/3 cup Panko breadcrumbs (homemade or store-bought)
  • 2 pinches kosher salt
  • black pepper (freshly ground, to taste)

Instruction

  • Preheat a non-stick griddle to 350° and spray lightly with olive oil spray.
  • In a large mixing bowl, combine the cauliflower, eggs, cheddar, parmesan, breadcrumbs, kosher salt and black pepper. Mix well to combine.
  • Use a 3 tablespoon scoop to measure out the hash brown mixture and place onto the hot griddle. Press gently with the back of your spatula to flatten. My griddle (linked below) allows for me to make 8 at a time which is half the recipe).
  • Cook 3 to 4 minutes a side before carefully flipping, continue to cook for an additional 3 to 4 minutes or until golden brown.
  • Serve immediately or transfer the cauliflower hash browns to a baking sheet lined with parchment. Keep warm in a 250° oven.
  • Repeat with the remaining hash brown mixture.