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.

Even cauliflower haters will love this recipe. And here is a list of best Keto Breakfast No eggs recipe for you. Click here.

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 the 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.

This recipe is super easy, kid-friendly if you omit using the chili powder and super yum.

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.

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

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

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

Press the cauliflower to drain excess water.

Collect them in a bowl.

Step-2: Prepare the mixture.

Take drained cauliflower in a bowl. (2 cups)

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, ¼ to ½ cup nutritional yeast and salt and pepper.
Add a pinch of turmeric and half a teaspoon of chili powder.

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.

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.

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.

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.

📖 Recipe

Low-carb vegan baked cauliflower hash browns

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.

4.88 from 8 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: baked hash, cauliflower recipe, egg-free lowcarb, keto breakfast no eggs, keto cauliflower recipe, keto hashbrown, lowcarb vegan cauliflower hashbrown, vegan keto breakfast

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 109kcal

Author: Sophie

Equipment

Oven

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)
¼ cup nutritional yeast flakes
½ cup chopped cilantro
2 green chilies, (finely chopped)
2 pods garlic, (finely chopped)
½ cup Panko bread crumb or 2-4 tablespoon almond meal, (Avoid Panko if keto, and use almond meal only))
0.25 teaspoon chili powder, (optional)
a pinch of turmeric powder, (optional)
salt and pepper to taste

Instructions

Prepare the cauliflower

Wash the head of the cauliflower and cut into small florets.
Pulse in a food processor till it becomes grainy like cauliflower rice.
Now take the processed cauliflower in a kitchen cloth.
Add some salt and let it stand for few minutes.
Press the cauliflower rice with the help of the cloth to drain excess water.

Prepare the mixture

Take drained cauliflower in a bowl. (2 cups)
Add 1 cup of vegan shredded mozzarella cheese.( you can add mozzarella, cheddar as well)
Add chopped onions, cilantro, chopped garlic and chopped green chili.
Add half cup Panko, ½ cup nutritional yeast and salt and pepper.
Add a pinch of turmeric and half a teaspoon of chili powder.
Mix well to combine.
You may need to knead it like a dough till the ingredients are well incorporated and well combined.

Bake:

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

Serve:

I enjoy these patties with sriracha Mayo sauce.
These patties taste great as it is.
You can also use these as hash brown patties in a veggie burger.

Find us on Pinterest!Follow MyDaintySoulCurry!

Check our YouTube recipe videos!Here is MyDaintySoulCurry Channel!

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.

Tried this recipe?Mention @Mydainty_soulcurry or tag #mydaintysoulcurry!

Nutrition