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Preheat oven 180 C.
Turn a baking tray over, grease, place a sheet of parchment paper then grease again.
I used a medium sized Swiss roll baking tin.
Turning the tray over is to prevent the Hashbrowns burning.
1 x Medium head cauliflower.
Grated into a bowl, sprinkle with 1/2 tsp salt, stir and set aside for 20 minutes on the counter.
I a clean bowl place a clean tea towel or cheesecloth add cauliflower and wring all the water out. Once all the water is removed add cauliflower to bowl, add 1/3 cup chopped chives, black pepper, pinch of salt, 2 eggs, 2 tbsp olive oil, 2 tsp minced garlic, 1/2 tsp dried basil, 1/2 cup parmesan cheese.
Stir mixture and divide mixture into 6 equal squares smoothing out with your hands working on the baking tray.
Form them quite thick dont flatten them. Bake for 25 to 30 minutes until done. Makes 6 Hashbrowns.
Recipe source: Goodful
Prepared, tried and tested by: Gail Haselsteiner
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.