Gluten-Free Vegan Cauliflower Hash Browns

4.77

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 served 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

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 oven set at 400 degrees Fahrenheit)

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.

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. I included 2 tablespoons of water in the recipe for the extra moisture.

I am so excited to start a new facebook group, sharing lots of delicious vegan recipes, health tips etc. from our members, please join us at Vegan Recipes With Love! If you tried this recipe, please comment below and let us know how you like it. Also, please follow us on Instagram!

Ingredients

For: 6 patties

Instructions

  1. Preheat oven 400 degrees F. Lightly spray a baking sheet with oil, set aside. Process cauliflower and onion in a food processor or grate with a box grater until crumbly.
  2. 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 baking sheet and bake for 40 minutes, turning halfway or heat oil in a large skillet over medium-high heat. Add about 2 or 3 patties and cook for 4-5 minutes on one side. Flip patties and cook for about another 4-5 minutes or until golden brown. Repeat with remaining batter until finished.

Recipe notes

Gluten-Free Vegan Cauliflower Hash Browns

Blueberry Pomegranate Breakfast Parfait
Previous Recipe Blueberry Pomegranate Breakfast Parfait
Tofu Broccoli Skillet
Next Recipe Tofu Broccoli Skillet
  1. I just made these and followed the recipe to a T – the only difference is instead of oiling the baking sheet I laid down parchment paper. The inside is still gooey after 40 min in the oven… so you think the oil helps it cook throughout?
    thanks in advance :)

    • Michelle Blackwood

      Oh wow, what went wrong? This is mind-boggling, I have made this recipe countless times and no problems. The next best thing to do is cook it in a non-stick pan on the stove.

  2. Hi! I tried these today using other gf flour and they did not work out. The batter was too moist I guess because they spread out like crazy, all the edges burned and they didn’t really cook well in the middle. I baked them like in the instructions, they were very hard to flip. The taste is nice though I added a bit if nutritional yeast too (about 2 tbsp) to them like others had mentioned. I feel a bit deflated that they didn’t turn out for me so I’m not sure I’d try them again…maybe just using the besan or chickpea flour might firm them up better

    • Michelle Blackwood

      I’m so Sorry Sandra, the thing is no two gluten-free flour blends are the same, That’s the reason in the past I refused to share a recipe that used gluten-free all-purpose flour, instead I would break down my own blend flour by flour and guess what readers would complain that there are too many ingredients. As a matter of fact, I wrote my cookbook using individual flours for that very reason. As you noticed the recipe is very delicious and I have made it countless time without fail, So sorry!

    4.07

    Hello,

    Thanks for posting the recipe, I tried it today without starch but everything else the same. But the besan part inside was undercooked even though the crust was dark brown. I did do on low flame too to let insides cooked. Can you help me understand what did i do wrong ?

    thanks !

    • Michelle Blackwood

      Hello Mimi, the only thing I could suggest is baking it next time at 400 for 40 minutes, turning halfway, hope this helps.

  3. Cliff Fenelus

    looks great, didn’t get a chance to skim through the comments, just wanted to know can this be baked instead of fried?

    5.07

    Oh my, they were just devine!! I made a whole cauliflower head because, well the more the better :) I also added a bit of nooch for cheesy flavor.
    baked them in the oven at 200°C (400F) 40 min, turning them after 15 . Definitely recommended to spray the baking sheet with a bit of oil, they stuck to the paper a bit but could be removed carefully.
    They were really amazing by themselves but also very nice in our chickpea tacos (1 C chickpea flour and 1 C water, easiest ever).

    thanks a lot for the yummmmmmm and greetings from Berlin! :)
    thanks so much!!

  4. I made these this morning and added 1/4 cup of nutritional yeast for a bit of ‘cheesieness’. I baked them in the oven, spraying with oil again after turning. Delicious.

    • Michelle Blackwood

      So happy you loved them Helga and the addition of yeast flakes is such a great idea!

        5.07

        I made tt of water out of the cauliflower these as a side with dinner. Amazing. I did have to squeeze a bit of water out as the first 2 fell apart. I added 1 beaten egg like for fried potato cakes and had to cook 5 mins on each side on med heat for total doneness. These were amazing!! Thank you for sharing!

        • Michelle Blackwood

          So happy you enjoyed them Tiffany, surprise the first two didn’t stay together. Did you use the chickpea flour? Next time you can add a tablespoon of flax seeds instead of eggs but I made these countless times without any problems.

  5. I made these today. They were delicious. I used Namaste Foods Perfect Flour Blend and left out the starch because I didn’t have any. I ate them topped with Pace brand salsa, accompanied by green beans and sliced tomatoes. I fried them without any oil to keep out the fat. I used a whole cauliflower and onion and I have batter left for tomorrow. Thanks so much for this great recipe.

    • Michelle Blackwood

      Thank you for your feedback Enid, so happy you enjoyed them. I will have to try Namaste Food, been seeing it in the health food stores! Love how you served it with salsa and green beans!

    4.07

    Thanks for this recipe, it’s a keeper. I added a small carrot and a handful of green peas to up the veggies and baked them. And I made a batch of vegan tofu ‘comeback’ sauce to go with them.

    5.07

    About how many cups of riced cauliflower is a half of a head?
    This recipe sounds wonderful, thank you!

    5.07

    I believe besan and chickpea flour are the same thing (?) but I’ve seen cauliflower substituted for potatoes in various ways and this is another nice one. You can also use the same mix and form it into balls instead of patties to make Manchurian.

    • Michelle Blackwood

      Hello Dunori, they are similar but not the same so they can be used interchangeably, this is from my research. Love manchurian, so delicious. Thank you so much!

  6. I’m intrigued to try these! I don’t keep GF flours on hand, so I might try them with all-purpose flour or ground some almonds into meal, at least that would be interesting to try. Thanks for sharing, it’s terrific that your son gobbles these up!

  7. karrie @ Tasty Ever After

    This is such a great idea and they look so yummy! Pinning so I can make them for breakfast tomorrow morning :)

  8. Ashley @ Big Flavors from a Tiny Kitchen

    What a fun idea!! And a nice way to have the hash brown experience without feeling like you ate a pound of carbs. YUM!

  9. oh those patties look great! awesome that you used chickpea flour, besan, for the making. Reminds me of patties here in India. We add spices too. Thanks for visiting!!

    • Michelle Blackwood

      Awesome thank you, I actually learned to make Indian cutlets(cutlets) from a friend from India many years ago. I just don’t use the spices that they traditionally use.

  10. Jacqui Bellefontaine

    These look delicious. I like hash browns and I like cauliflower so the combination sound right up my steer

  11. Morning,
    I want to try these out this morning, but I’m not GF (anymore) so I don’t have any GF flours. Do you think I can use regular AP flour? Or some oat flour?

    • Michelle Blackwood

      Good morning regular flour should work, I just haven’t tried it because I don’t buy regular flour. Let me know how it turns out.

    • Michelle Blackwood

      Try it with brown rice, quinoa, or sorghum flour and to be on the safe side add 1 tablespoon of ground chia seeds. Mind you I only made it with besan flour but I don’t see why it shouldn’t work the other gluten-free flours.

    • Sounds delicious…I will make them…thank you… I love the taste of cauliflower in every way…including raw…

Please Tell Me What You Think of This Recipe

Your email address will not be published. Required fields are marked *

Rating