Gluten-Free Vegan Cauliflower Hash Browns

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Gluten-Free Vegan Cauliflower Hash Browns

Oh yes! These healthy Gluten-Free Vegan Cauliflower Hash Browns are crisp on the outside and moist on the inside, so irresistible!

Gluten-Free Vegan Cauliflower Hash Brown

Are you watching your weight and looking for low-carb healthy options? Well, this delicious Gluten-Free Vegan Cauliflower Hash Browns recipe is perfect for you! You can also try my Broccoli Fritters.

As much as I like Trader Joes Hash Brown Patties, my recipe is so much healthier and lower in calories. I use fresh ingredients and I also get to control what ingredients I put in them.

One good thing is I read that, Trader Joe’s products do not contain genetically modified ingredients so they are a great option as a backup plan.

My hubby and son Daevyd loved my Gluten-Free Vegan Cauliflower Hash Browns so much that I’m making another batch for supper. I will serve it with homemade sugar-free ketchup, scrambled tofu and Guacamole (Yummy, I know right!).

I love the fact that cauliflower has so many health benefits, so I was delighted to use it as the base for this recipe. Here are some of them:

  1. Cauliflower is a good source of vitamins and minerals. It contains vitamin B, C, and K. It also contains magnesium, thiamin, phosphorus, protein, potassium, manganese.
  2. Boosts brain development, cauliflower contains choline a compound known to improve cognitive function, memory, and learning.
  3. Cauliflower contains sulforaphane, a compound shown to kill cancer cells.


Gluten-Free Vegan Cauliflower Hash Browns

How To Make Gluten-Free Vegan Cauliflower Hashbrowns

  • I processed the cauliflower and onion using my food processor until very crumbly, looking like rice.
  • I then transferred the cauliflower rice to a bowl, I added besan flour, arrowroot powder, water, and seasonings. I then formed them into patties and cook them in a skillet on both sides (you can bake for 30 minutes in the oven set at 400 degrees Fahrenheit)

Chef’s Tips

  • You can substitute the besan flour with chickpea flour or other gluten-free flour.
  • They keep their shape perfectly and don’t fall apart. 
  • You can make a double batch and freeze the rest.
  • I recommend that you only use a non-stick skillet if you don’t have one then bake them in the oven or an air fryer
  • To ensure that the patties are fully cooked on the inside is to cover the skillet for the first 5 minutes and then uncover for the remaining minutes.
  • I also find that when I wash my cauliflower then process in the food processor, I don’t need to add water for the hash browns to be shaped into patties. 
  • You can add extra seasoning for more flavor if you choose. Traditional homemade hash brown has little seasoning. 

Step by Step cauliflower hashbrowns

*Update January 2nd, 2019-  I made another batch today and included a collage of the step by step process above. I baked mine this time and they were perfect.

I didn’t add the extra water mentioned in the directions because it was moist enough after processing in the food processor. The chickpea flour worked perfectly.  However, if you need it to hold more I suggest you add a gluten-free all-purpose flour and not more chickpea flour. 

Also, it is better to brush oil on the baking sheet rather than use an oil spray. Make sure to let the hash browns sit at least 10 minutes in the baking pan before removing, the hashbrowns get firmer as they sit.

Cauliflower Hash Browns

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(Per portion)
  • Energy: 144 kcal / 602 kJ
  • Fat: 6 g
  • Protein: 6 g
  • Carbs: 20 g

Cooking Time

  • Preparation: 5 min
  • Cooking: 10 min
  • Ready in: 15 min
  • For:
  • 6 patties



  1. Preheat oven 400 degrees F. Line baking sheet with parchment paper, Brush parchment paper with oil or lightly spray with cooking oil.
  2. Process cauliflower and onion in a food processor or grate with a box grater until crumbly. Transfer riced cauliflower mixture into a large bowl.
  3. Add besan flour/chickpea flour, arrowroot starch, garlic powder, salt, water and stir to combine.
  4. Divide batter into 6 equal portions, shape into patties, about 3 x 2 inches.
  5. Place patties on prepared baking sheet and bake for 40 minutes, turning halfway.


Gluten-Free Vegan Cauliflower Hash Browns

Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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  1. Monica
    July 19, 2020

    These are great! I used a head of frozen cauliflower (yeah I sometimes throw the whole cauliflower in the freezer when I know I’m not going to use it anytime soon lol) and after processing laid it out on a cookie sheet, blotted w a towel to get a bit of water out and it was fine! I cooked in the oven in cast iron skillets. This will become a breakfast staple for sure :)

    • Michelle Blackwood, RN
      July 19, 2020

      Monica, I’m so happy you enjoyed them and I love the idea of freezing your cauliflower. Thank you for sharing with us your method of preparing them.

  2. Eliza Snow
    July 9, 2020

    I just made these and they are very good! But the nutrition/portion confuses me. How much is a serving? It is saying 20 carbs which is a lot for cauliflower

    • Michelle Blackwood, RN
      July 9, 2020

      Eliza, I’m happy you enjoyed it. I plugged the ingredients in a nutrition calculator, one similar to Myfitnesspal. I might have made an error so please double-check using this tool or one similar.

  3. Dina
    June 4, 2020

    Hi, is it possible to make them by frying in the pan?

    • Michelle Blackwood, RN
      June 6, 2020

      Dina, it is possible but you might need to increase the flour, making sure your batter is stiff and fry in a non-stick pan.

  4. Holly
    April 26, 2020

    If using Bob’s red mill 1:1 gluten free flour, would you still use arrowroot flour as well?

  5. Pat
    February 28, 2020

    I don’t have a photo right now, but want to tell you these are wonderful. I have made these three times already and they barely make it to the table…..hubby loves them. Making again for lunch today.

  6. Bret Crimmins
    January 7, 2020

    Hi Michelle: Although I love onions, my wife’s GI tract is very intolerant to them! Suggestions for this recipe(because it sounds awesome)? Thanks!

    • Michelle Blackwood, RN
      January 7, 2020

      Bret, I’m wondering if she would have the same reaction to green onions, leeks or chives. If so how about onion powder?

  7. NV Shore
    November 30, 2019

    If you are freezing them, as you mentioned, do you freeze them before or after cooking? And what is the best way to thaw/cook them when you are ready to use the frozen ones. Thank you! I’m excited to try these.

    • Michelle Blackwood, RN
      December 1, 2019

      I freeze them after cooking but they probably would be fine before as well, you can place them in-between parchment paper and store in a freezer bag. You don’t have to thaw just pop them in a preheated oven at 400 F. on an oiled baking sheet and bake until heated through.

  8. Rebecca McDonough
    October 28, 2019

    This looks wonderful! I can’t wait to try it out. Thank you for posting this.

  9. M
    October 2, 2019

    Mmmm sounds delish!
    Why the arrowroot? I don’t know what this is or why I often see it in recipes? I’d it a binder or does it give elasticity?

  10. Rebecah
    September 12, 2019

    Hi Michelle, I see coconut oil is listed as an ingredient, but it’s not listed anywhere in the directions. Is your intent for it to be used to grease the parchment paper? Also, cauliflower and onions come in a wide variety of sizes. About how many cups (or partial cups) of each will work with 1/4 cup chickpea flour?

    • Michelle Blackwood
      September 12, 2019

      Yes the coconut oil would definitely be used to grease the parchment paper. Half a medium Cauliflower would work, that’s usually about 1 pound, and medium onion is about 1 cup

  11. Judee
    August 7, 2019

    Hi Michelle,
    I was directed to your site from Pinterest. These look amazing and I can’t wait to try them. I’ve read the comments and I’ll probably try it with the frozen cauliflower to save time. Love the idea, thanks.