Cauliflower Hashbrowns

Cauliflower Hashbrowns


  • 1 bunch of cauliflower
  • 1/4 cup of gluten-free panko bread crumbs
  • 2 eggs
  • 1 tsp garlic powder
  • 1/2 tsp onion powder, sea salt & pepper


  1. Wash & chop cauliflower into florets.
  2. Add them to a pot with water, bring to a boil, then reduce heat to medium & allow them to cook for about 5 minutes (until you can poke the cauliflower through with a fork).
  3. Transfer to a colander & allow to cool for about 10 minutes.
  4. Put the cauliflower into a food processor & blend until you’ve got cauliflower rice.
  5. Transfer the cauliflower rice into your Bigger Better Nut Milk Bag and squeeze all of the liquid out of the cauliflower.
  6. Once all the liquid is drained out, transfer to a big mixing bowl & add 1/4 cup of gluten-free panko bread crumbs, 2 eggs, 1 tsp garlic powder, 1/2 tsp onion powder, sea salt & pepper. Then mix it all together.
  7. Heat up a medium-sized pan (medium-high heat) with coconut oil, then roll them into balls & transfer to the pan.
  8. Allow to cook until both sides are nice & crispy!
  9. Serve em while they’re hot.

Recipe and Image contributed by @theholisticseedling

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