1 head of fresh cauliflower, grated
1 tsp salt
2 tbsp olive oil
3 cloves of garlic, minced
1/2 cup Parmesan cheese, grated
1/4 cup green onion
1 tbsp dried parsley
These take a while but are definitely worth the wait.
- Preheat oven to 400°F (200°C).
- Using a coarse grater, grate the cauliflower until the entire head has crumbled down into small bits.
- Transfer the cauliflower bits to a bowl and sprinkle over a ½ teaspoon of the salt. Mix the cauliflower to incorporate the salt and let sit for 20 minutes to draw out moisture.
- Transfer the soaking cauliflower to another bowl lined with a large towel. Wrap the towel closed and squeeze so that all of the excess liquid is strained. This is very important to make the hash browns crispy!
- Transfer the cauliflower back into the first bowl used and mix with the cheese, garlic, olive oil, black pepper, eggs and remaining ½ teaspoon of salt.
- Turnover a large roasting tray and line with parchment paper – use a roasting tray, this leaves a gap at the bottom where the rack is and helps prevent burning on the bottom of the hash browns. Divide the cauliflower mixture into 6 even portions, place on the tray, and shape into hash browns.
- I like the classic rectangle shape.
- Bake for 35-40 minutes, until golden brown.
- Let the hash browns cool for about 15 minutes until they have set.
- Put what you don’t use in the freezer. They are great for a scrumptious breakfast treat!