Best 3 Vegan Cauliflower Breakfast Hash Recipes

LOW-CARB VEGAN BAKED CAULIFLOWER HASH BROWNS

Steps:

• 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.
• 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, 1/2 cup nutritional yeast and salt and pepper.
• Add a pinch of turmeric and half a tsp 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.
• 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.
• 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.

VEGAN CAULIFLOWER BREAKFAST HASH

Steps:

• Stir turmeric into vegetable broth.
• Heat an extra-large skillet over medium heat and cook onion and garlic until softened, 3 to 4 minutes. Add broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add potatoes, cauliflower, bell pepper, and remaining broth to the skillet.
• Increase heat to high and bring to a boil. Reduce heat to low, cover, and simmer until potatoes are tender, 10 to 15 minutes. Add chickpeas and their liquid. If mixture seems dry, add more vegetable broth.
• Stir in spinach and tomatoes and cook until spinach is wilted. Stir in basil. Season with salt and pepper.

CAULIFLOWER HASH BROWNS

Steps:

• Place grated cauliflower, Cheddar cheese, egg, panko, green onion, salt, pepper, and paprika in a large bowl. Mix until combined; mixture will be very crumbly.
• Heat olive oil in a large skillet over medium-high heat until hot. Scoop up some of the cauliflower mixture using an ice cream scoop; pat into a flat patty. Gently place patty in the hot oil; reduce heat to medium. Repeat with remaining mixture. Cook until a golden brown crust forms, about 5 minutes per side. Remove to a platter and serve immediately.