Low-carb Vegan Baked Cauliflower Hash Browns

This is my version of low-carb vegan baked cauliflower hash browns, Which are gluten-free, low-carb, baked and super crispy on the out and soft inside.

Low-carb vegan baked cauliflower hash browns

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Even cauliflower haters will love this recipe.

The idea of making these low-carb vegan baked cauliflower hash browns came into my mind when I had a bag of vegan shredded cheese that I didn’t like at all and it was close to expiration date. Then I brainstormed to find some ideas how to use it. That’s how this recipe was born! Although I tried the vegan shredded cheese in many recipes, I liked it the most in this recipe.Low-carb vegan baked cauliflower hash browns

Pinit

This recipe is super easy, kid-friendly if you omit using the chili powder and super yum.Low-carb vegan baked cauliflower hash browns

Pinit

This low-carb vegan baked cauliflower hash brown is healthy, because:

  • it’s baked.
  • It’s vegan.
  • It’s low-carb.
  • It’s nutrition packed and veggie packed.
  • And it’s keto friendly too if you omit that Panko.

 

Now the recipe:

Step-1: Prepare the cauliflower.Low-carb vegan baked cauliflower hash browns

  • Wash the head of the cauliflower and cut into small florets.

Low-carb vegan baked cauliflower hash browns

  • Pulse in a food processor till it becomes granular not paste like.

Low-carb vegan baked cauliflower hash browns

  • Now take the processed cauliflower in a kitchen cloth.
  • Add some salt and let it stand for few minutes.

Low-carb vegan baked cauliflower hash browns

  • Press the cauliflower  to drain excess water.

Low-carb vegan baked cauliflower hash browns

  • Collect them in a bowl.

Low-carb vegan baked cauliflower hash browns

Step-2: Prepare the mixture.

  • Take drained cauliflower in a bowl. (2 cups)

Low-carb vegan baked cauliflower hash browns

  • Add 1 cup of vegan shredded mozzarella cheese.( you can add mozzarella or cheddar as well. I used Daiya cheese)
  • Add chopped onions, cilantro, chopped garlic and chopped green chili.
  • Add half cup Panko, 1/4 to 1/2 cup nutritional yeast and salt and pepper.
  • Add a pinch of turmeric and half a tsp of chili powder.

Low-carb vegan baked cauliflower hash browns

  • Mix well to combine.
  • You may need to knead it like a dough till the ingredients are well incorporated and well combined.

Step-3: Bake.

Prepare small patties by taking a small lemon size dough on your palm and pressing it with the help of both the palms.

Low-carb vegan baked cauliflower hash browns

  • Preheat the oven at 350F.
  • Place all patties or harsh browns on a greased baking sheet.
  • Bake for 15-20 minutes until both the sides are evenly brown and the patties are crispy.

Low-carb vegan baked cauliflower hash browns

Step-4: Serve.

  • I enjoy these patties with sriracha Mayo sauce.
  • These patties taste great as it is.
  • You can also use these as hash browns for making a veggie burger too.

Low-carb vegan baked cauliflower hash browns

Nutrition Facts of Low-carb vegan baked cauliflower hash browns:

This recipe yields 12 cauliflower hash browns. I suggest serving two. The nutrition fact here is for two cauliflower hash browns.

Low-carb vegan baked cauliflower hash browns

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5 from 2 votes
Low-carb vegan baked cauliflower hash browns
Print
Low-carb vegan baked cauliflower hash browns
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Make these Low-carb vegan baked cauliflower hash browns today and you will never buy from those fast food chains. It's healthy, yum, quick and keto friendly.

Course: Breakfast
Cuisine: American
Servings: 6
Calories: 109 kcal
Ingredients
  • 1 head medium size cauliflower (cut into florets)
  • 0.5 cup chopped red onion
  • 1 cup Vegan shredded cheese or shredded Mozarella cheese (Daiya mozerella)
  • 1/4 cup nutritional yeast flakes
  • 1/2 cup chopped cilantro
  • 2 green chilies (finely chopped)
  • 2 pods garlic (finely chopped)
  • 1/2 cup Panko bread crumb or 2 tbsp almond meal (Avoid Panko if keto, and use almond meal only))
  • 0.25 tsp chili powder (optional)
  • a pinch of turmeric powder (optional)
  • salt and pepper to taste
Instructions
Prepare the cauliflower
  1. Wash the head of the cauliflower and cut into small florets.

  2. Pulse in a food processor till it becomes grainy like cauliflower rice.

  3. Now take the processed cauliflower in a kitchen cloth.

  4. Add some salt and let it stand for few minutes.

  5. Press the cauliflower rice with the help of the cloth to drain excess water.

Prepare the mixture
  1. Take drained cauliflower in a bowl. (2 cups)

  2. Add 1 cup of vegan shredded mozzarella cheese.( you can add mozzarella, cheddar as well)

  3. Add chopped onions, cilantro, chopped garlic and chopped green chili.

  4. Add half cup Panko, 1/2 cup nutritional yeast and salt and pepper.

  5. Add a pinch of turmeric and half a tsp of chili powder.

  6. Mix well to combine.

  7. You may need to knead it like a dough till the ingredients are well incorporated and well combined.

Bake:
  1. Prepare small patties by taking a small lemon size dough on your palm and pressing it with the help of both the palms.

  2. Preheat the oven at 350F.

  3. Place all patties or harsh browns on a greased baking sheet.

  4. Bake for 15-20 minutes until both the sides are evenly brown and the patties are crispy.

Serve:
  1. I enjoy these patties with sriracha Mayo sauce.

  2. These patties taste great as it is.

  3. You can also use these as hash brown patties in a veggie burger.

Recipe Notes
  • Baking time may vary from 15-20 minutes. Wait till the cauliflower hash browns are crispy.
  • You can let the hash browns stand in the oven for 10 more minutes with the oven turned off.
  • You can skip nutritional yeast or double it if not using shredded vegan cheese.
  • To make it more keto friendly, you can skip Panko and add almond meal instead. It gives a good crisp too.

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Other Vegan sides/fritters from the blog.

rainbow khandvi rolls

rainbow khandvi rolls

vegan pumpkin blossom fritters

Vegan pumpkin blossom fritters

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