Description
Enjoy crispy, low-carb cauliflower hash browns served with a flavorful garlic aioli, perfect for a quick and healthy breakfast or side dish.
Ingredients
- 1 medium head cauliflower, grated or processed into rice-sized pieces (about 4 cups)
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/4 cup almond flour
- 2 cloves garlic, minced (for hash browns)
- 1/4 cup chopped green onions
- Salt and freshly ground black pepper to taste
- 3 tablespoons olive oil or avocado oil for frying
- 1/2 cup mayonnaise or vegan mayo (for aioli)
- 1 clove garlic, finely minced (for aioli)
- 1 tablespoon fresh lemon juice (for aioli)
- Salt to taste (for aioli)
Instructions
- Place grated cauliflower in a clean kitchen towel and squeeze out as much moisture as possible.
- In a large bowl, combine the cauliflower, eggs, Parmesan, almond flour, minced garlic, green onions, salt, and pepper. Mix well.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat.
- Scoop 1/4 cup of the cauliflower mixture for each hash brown and flatten gently into a patty.
- Cook hash browns for 3-4 minutes per side, until golden brown and crispy. Add more oil as needed for frying.
- Remove hash browns from skillet and drain on paper towels to remove excess oil.
- Meanwhile, mix mayonnaise, garlic, lemon juice, and salt in a small bowl to make garlic aioli.
- Serve warm cauliflower hash browns with a dollop or drizzle of garlic aioli.
Notes
- Use nutritional yeast instead of Parmesan for a vegan version.
- Swap almond flour for gluten-free breadcrumbs if preferred.
- Replace mayonnaise in aioli with Greek yogurt for a lighter option.
- Add chopped herbs such as parsley or chives to the aioli for extra flavor.
- Serve with ketchup or hot sauce for alternative dipping options.
- Thoroughly squeeze moisture from cauliflower to ensure crispy hash browns.
- Avoid overcrowding the pan when frying to maintain crispiness.
- Use a nonstick or cast-iron skillet for best results.
- Prepare garlic aioli ahead to let flavors meld.
- Keep hash browns warm in a low oven while finishing the batch.
- Store leftover hash browns in the refrigerator up to 2 days in an airtight container.
- Reheat in a skillet over medium heat to restore crispiness; avoid microwaving.
- Garlic aioli can be refrigerated for up to 3 days; stir before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast/Side Dish
- Method: Frying
- Cuisine: American