Ingredients

The following ingredients have 2 Servings
  • 1 medium head cauliflower, broken into florets ((to yield 2 cups shredded, packed))
  • 2 eggs ((can sub with flax eggs))
  • 1/3 cup green onions, ( sliced, plus more for garnish (approx. 2 onions))
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1 tbsp olive oil, (for greasing pan)

Instruction

  • Grate the cauliflower head on a cheese grater or use food processor to create cauliflower "rice."
  • In a large mixing bowl, combine the shredded cauliflower with eggs, green onion, sea salt, pepper, and garlic powder. Stir to mix well.
  • Heat 1/2 teaspoon olive oil over medium-high heat in a skillet or griddle.
  • Add 1/4 cup of the cauliflower mixture to the pan and gently press down with a spatula to flatten to be approx. 3 inches wide, working to keep the hash brown together as much as possible.
  • Cook for about 2-3 minutes until the edges start to turn golden brown, and the hash brown begins to stick together when nudged.
  • Carefully flip over and cook an additional 2-3 minutes to let the edges brown and the cauliflower cook through. Use the spatula to form back into a circular shape, as needed. Repeat with remaining mix. Note: there will be residual liquid left at the bottom of the mixing bowl - that is normal and can be discarded.
  • Garnish with chopped green onion, if desired, and serve hot.