Cauliflower Hashbrowns with Eggs Breakfast Print this recipe Details Serves: 2Number of ingredients: 11To prep: 10 minutesTo cook: 8 minutesDifficulty: Easy Nutrition per servingKilojoules: 1441Calories: 344Protein: 26gFat: 21gSaturated Fat: 4.4gCarbohydrates: 10gCarbohydrates per 100g: 2.4gFibre: 7.1gSodium: 374mgPotassium: 1055mg Ingredients 1 small cauliflower head, grated or pulsed in a processor 1 cup baby spinach, shredded 1 egg ¼ cup almond meal 1 tablespoon flaxseed meal 1 tablespoon parmesan, grated 2 tablespoon chives or spring onion, finely chopped ½ teaspoon garlic powder 1 tablespoon olive oil Salt & pepper to taste 4 eggs, poached or fried Method Place cauliflower in a food processor and pulse until it forms ‘rice’. Alternatively, use a grater to make cauliflower ‘rice.’ It will make approximately 2 cups. Place cauliflower rice in a clean tea towel, squeeze out as much water as possible. In a bowl, mix cauliflower, spinach, 1 egg, almond meal, flaxseed meal, parmesan, garlic powder, chives, salt & pepper. Form mixture into 4 small patties. Place in the refrigerator for at least 30 minutes to allow patties to become firm. Heat oil in a non-stick pan, cook patties 3–4 mins per side until golden brown. Serve with fried or poached eggs on top of each hashbrown.
