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Crispy Baked Cauliflower Hash browns made with Parmesan, garlic, and chives for a simple oven-baked side or light meal.
These Crispy Baked Cauliflower Hash browns bring together Parmesan, garlic, and chives in a simple baked dish. They come out crisp on the edges and soft inside.
Why you will love and enjoy this Crispy Baked Cauliflower Hash Browns
- They’re crisp outside, soft inside, and surprisingly filling
- Great way to use up cauliflower without it feeling boring
- Easy to prep ahead and reheat when needed
A no-fuss, satisfying, and easy-to-repeat recipe to make cauliflower shine
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Crispy Baked Cauliflower Hash Browns
- Prep Time: 5 minutes
- Rest Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Side Dishes
- Method: Easy baking
Description
These cauliflower Hash browns come out crisp on the outside and soft in the middle, with just enough cheesy bite. They’re simple, a little messy to make, but worth every squeeze of that cauliflower.
Ingredients
- 1 medium head of cauliflower, grated
- 1/2 tsp salt (for drawing out moisture)
- 1/3 cup chives, chopped
- Black pepper, to taste
- Pinch of salt (very little needed, you do not want to have it overly salty)
- 2 eggs
- 2 tbsp olive oil
- 2 tsp garlic, minced
- 1/2 tsp dried basil
- 1/2 cup Parmesan cheese, grated
Instructions
- Preheat your oven to 400⁰F (200⁰C).
- Flip a baking tray upside down, grease it lightly, line it with parchment paper, then grease the paper again. This helps prevent the bottoms from over-browning.
- Add the grated cauliflower to a bowl with 1/2 tsp salt, give it a quick mix, and let it sit for 20 minutes. It’ll release quite a bit of water, so don’t skip this part.
- Transfer the salted cauliflower into a clean tea towel or cheesecloth and squeeze out as much liquid as you can.
- The drier it is, the crispier your Hash browns will be.
- Place the drained cauliflower back into a bowl.
- Add 1/3 cup chopped chives, black pepper to taste, a pinch of salt, 2 eggs, 2 tbsp olive oil, 2 tsp minced garlic, 1/2 tsp dried basil, and 1/2 cup Parmesan cheese.
- Mix until everything’s evenly combined. It’ll feel slightly sticky but should hold together.
- Divide the mixture into 6 portions directly on the prepared tray.
- Shape into thick squares or rounds (2 to 3 cm) using your hands. Don’t flatten them too much, or they won’t stay tender inside.
- Bake for 25 to 30 minutes until set and lightly browned.
- If you want a bit more colour, leave them in for an extra few minutes at the end.
- Let them cool slightly before lifting off the tray; they firm up as they sit.
Notes
Created, prepared, tried, and tested by Gail
Crispy Baked Cauliflower Hash browns are simple, slightly imperfect, and really good straight from the oven. They’re easy to shape and bake. Let me know how yours turn out.
Additional suggestions and tips:
- Should the Hash browns be flipped halfway through baking? No, but you could if you want extra crispness.
- Doneness: The edges should be lightly browned and the tops set.
- Do not overcrowd: Leave some spacing between patties so they crisp instead of steaming.
- Can this be frozen? Yes. Let them cool completely, then freeze in a single layer before transferring to a container.
- Storage: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to bring back crispness.
Substitutions
- Chives: swap with green onions or parsley
- Parmesan cheese: use cheddar or mozzarella for a different flavour
- Eggs: Try a flax egg substitute, though the texture will be softer
- Basil: Oregano or Italian seasoning works well
These Crispy Baked Cauliflower Hash browns offer a satisfying balance of crisp edges and a soft, cheesy centre that feels complete without being heavy. They’re easy to prepare, flexible with ingredients, and dependable once the moisture is handled properly, making them a solid go-to when you want something simple but worth repeating.
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That sounds amazing! I will try! I guess it wouldn’t work with frozen cauliflower as too watery???
amommasview I am not sure about the frozen cauliflower, but I will check in with Gail and let you know as soon as possible.
amommasview I have an answer for you from Gail:
No frozen cauli, there would be too much liquid and it would be too mushy.. It should be freshly grated as you need the firmness and rough texture, when grated it only requires the baking then. Thank you for your comment 😊😊
Awesome!!! Thanks for investigating 🙂
My absolute please dear. When you try it let me know. Enjoy.