Cauliflower Hash Browns with Garlic & Lemon Dipping Sauce
A lighter, veggie-forward alternative to traditional hash browns!
Makes: 8 hashbrowns
Preparation time: 20 minutes
Cooking time: 15 minutes
Ingredients:
- 1 medium head cauliflower, finely chopped
- 1 large egg
- ¼ cup grated Parmesan cheese
- ¼ cup finely spring onions
- ¼ cup breadcrumbs
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2–3 Tbsp oil (for frying)
Garlic & Lemon Dipping Sauce
- 2 Tbsp olive oil
- 1 Tbsp fresh lemon juice
- 1 garlic clove, finely grated or minced
- ¼ tsp salt
- Freshly ground black pepper, to taste
- pinch of chili flakes or zest of lemon
How To Make Cauliflower Hash Browns with Garlic & Lemon Dipping Sauce
- Cut cauliflower into florets and pulse in a food processor until it resembles rice.
- Wrap the riced cauliflower in a clean towel and squeeze out as much moisture as possible.
- This is key for getting them crispy.
- In a large bowl, combine cauliflower, egg, Parmesan, spring onion, breadcrumbs, garlic powder, salt, and pepper.
- Mix well.
- Scoop about 2 tablespoons of the mixture and shape into small, flat patties.
- Heat oil in a non-stick skillet over medium heat.
- Cook hash browns 3–4 minutes per side or until golden brown and crisp.
- Don’t overcrowd the pan.
- Place on paper towels to remove excess oil.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper until emulsified.
- Taste and adjust lemon or salt as needed.