Breakfast

Cauliflower hash browns

Name: Cauliflower hash browns
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1¼ lb Cauliflower; 3 oz Parmesan; 1 Eggs; 1¾ oz Ghee; Onion, half, grated; Sea salt, to taste; Black pepper, to taste

Squeezing the water out is not a step you can rush or skip — cauliflower is mostly water, and every gram left in is a gram of steam working against the crust.

5gnet carbs

24gfat

13gprotein

290kcal

Per serving30 minServes 4

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Ingredients

For the whole dish · serves 4

Cauliflower1¼ lb
Parmesan3 oz
Eggs1
Ghee1¾ oz
Onionhalf, grated
Sea saltto taste
Black pepperto taste

Method

6 steps · 30 minutes

Grate the cauliflower on a box grater rather than blitzing it. A processor gives you wet mush and no strands to knit together.
Microwave it 4 minutes, cool it, then wring it out hard in a kitchen towel. You should get a surprising amount of water.
Mix with the parmesan, egg, grated onion and plenty of pepper.
Press into flat cakes and chill them 10 minutes so they hold together in the pan.
Fry in the ghee over medium heat, 4 minutes a side, and press down once as each side starts.
Do not move them in between. Every early flip breaks the crust that is holding the cake together.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.