Ingredients
The following ingredients have 4 Servings
- 3 cups riced cauliflower (from about 1 ¼ pounds or ½ medium head cauliflower or thawed frozen riced cauliflower)
- 1 large egg
- 3/4 cup shredded sharp cheddar cheese
- ¼ cup grated Parmesan
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika (or 1/8 teaspoon cayenne pepper)
- Non-stick cooking spray
Instruction
- Place racks in the center and upper third of your oven. Preheat the oven to 400 degrees F. Generously coat a rimmed baking sheet with nonstick spray or line with parchment paper.
- Place the cauliflower rice in a microwave-safe bowl. Microwave on high, uncovered, for 2 minutes.
- Spread the cauliflower onto a clean, dry kitchen towel and let cool for 5 minutes; keep the cauliflower fairly centered on the towel.
- Bring the sides of the towel up and around the cauliflower to make a purse. Squeeze as much moisture out of the cauliflower as possible. The drier it is, the crispier the cauliflower hash browns will be.
- To a large, dry mixing bowl, add the egg. Lightly beat it with a fork, then stir in the cheddar, Parmesan, salt, black pepper, garlic powder, onion powder, and smoked paprika.
- Add the cauliflower to the bowl and mix to thoroughly combine.
- Divide the cauliflower mixture into 8 equal portions. Working one portion at a time, squeeze the portion firmly into a ball with your hands, then gently flatten with your hands to shape into patties that are about 1/2-inch thick. Arrange the patties evenly on the baking sheet, leaving at least 1 inch of space between each.
- Bake on the center rack until lightly browned and set, about 15 minutes, rotating the pan 180 degrees halfway through.
- Turn the broiler to low. Transfer the pan to the upper-third rack and bake until crispy on top, about 5 minutes. Watch very carefully so that the hash browns do not burn.
- Let cool on the baking sheet for 5 minutes to set. Enjoy hot.
