Ingredients
Cauliflower Mixture
- 1/2 head of cauliflower (broken into florets)
- 1/2 onion (chopped)
Binding and Seasoning
- 1 tablespoon coconut oil (plus more for brushing)
- 1/4 cup besan flour (chickpea flour or gluten-free flour)
- 1 tablespoon arrowroot starch (or cornstarch)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons water (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and lightly brush or spray it with cooking oil to prevent sticking.
- Rice the Cauliflower and Onion: Using a food processor or a box grater, process the cauliflower florets and chopped onion until they become crumbly, resembling rice. Transfer this mixture into a large bowl.
- Mix Ingredients: Add the besan flour, arrowroot starch, garlic powder, salt, and water (if using) to the cauliflower mixture. Stir everything gently until all the ingredients are well combined into a batter.
- Form Patties: Divide the mixture into 6 equal portions. Shape each portion into a patty about 3 by 2 inches in size, forming compact hash browns.
- Bake: Place the patties onto the prepared baking sheet. Bake in the preheated oven for about 40 minutes, flipping the patties halfway through baking to ensure even crispiness on both sides.
Notes
- Using besan (chickpea flour) helps bind the hash browns while keeping them gluten-free and vegan.
- If you prefer a crispier texture, you can increase the coconut oil slightly when shaping the patties.
- Water is optional and can be added to help bind the mixture if it feels too dry.
- To avoid sogginess, make sure to pat the riced cauliflower dry before mixing.
- These hash browns can be served with your favorite vegan dips or sauces for added flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
- Diet: Gluten Free
