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Gluten-Free Vegan Cauliflower Hash Browns

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

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)

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.

Cauliflower Hash Browns

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!

Per 100g
Energy:
144 kcal / 602 kJ
Fat:
6 g
Protein:
6 g
Carbohydrate:
20 g

Ingredients

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

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.

Notes

Gluten-Free Vegan Cauliflower Hash Browns

Please Leave a Comment and a Rating

Rating

80 Comments
  1. Tay
    October 10, 2018

    5.02

    Hi Michelle,
    Loving your recipes. I doubled the recipe and it was a hit with my family. For some reason I thought that parchment paper would work, and I didn’t need to oil that. I suggest that you oil even parchment paper, because mine got stuck. I was able to save them. I baked half and tried the other half on the stove top. I’m making these again for my mom’s bday for Breakfast for Dinner themed party. I will bake them this time around. Both ways of cooking are great. I try to avoid as much oil as possible. I had fun adding in Italian seasoning and this time I will use a diff kind. Thanks for your healthy vegan recipes!

    • Michelle Blackwood
      October 10, 2018

      Tay thank you for your feedback. I’m so happy you enjoyed them. Yes, I always brush oil on my parchment paper. I love the idea of adding Italian Seasoning. Hope you have a lovely time on your mom’s bday.

  2. Misty
    October 10, 2018

    If I plan on freezing these, should I cook them and then freeze, or form the patties and freeze uncooked?

    • Michelle Blackwood
      October 10, 2018

      Misty, I haven’t freeze mine but you could cook them and freeze then reheat in the oven. Let us know what worked for you.

  3. Sandeep
    September 25, 2018

    5.02

    Hey! Can you tell me what the arrowroot starch does in this recipe? Please and thanks! I am going to try this recipe.

    • Michelle Blackwood
      September 25, 2018

      It acts as a binder, you can substitute with cornstarch. Hope you enjoy

  4. Anna
    August 19, 2018

    Am I reading the recipe right if I assume there’s no oil in the patties unless I fry them?

    • Michelle Blackwood
      August 19, 2018

      Anna that’s right, oil is for frying or baking.

  5. Lynda taylor2
    August 17, 2018

    5.02

    Fabulouse recipes

  6. Elke Murphy
    August 10, 2018

    5.02

    Hello
    These were amazing, I skipped the oil, added some chia seeds and put on parchment paper. Thanks for the recipe it was sooooo good.

    • Michelle Blackwood
      August 10, 2018

      That’s wonderful, I’m so happy they worked with the chia seeds. I’m so happy you enjoyed them, thank you for your feedback.

    • Michelle Blackwood
      August 11, 2018

      Thank you very much for your feedback Elke, I’m happy they turned out great by leaving out the oil and adding chia seeds.

  7. Verna
    August 9, 2018

    Michelle, these look delicious. I will definitely try this recipe.

    You also mentioned home made ketchup without sugar. I’ve been looking for such ketchup for quite sometime, as I have eliminated sugar from my diet. Can you share the recipe, please?

  8. Rama ananth
    August 9, 2018

    Nice idea.I only wanted to say, that Besan and the chickpea flour are both the same. It is called Besan in Hindi, and Chickpea flour in English. I was surprised to see you use the term Besan, probably you have been making a lot of India dishes. These hash browns look amazing, going to try them.

    • Michelle Blackwood
      August 9, 2018

      Thank you Rama, I have very close friends from India, shop a lot in Indian grocery stores here in the USA, I also tend to eat at Indian restaurants when I travel.I thought the same also from research I find that it is confusing, here is what someone had to say, ‘Chickpeas are of **two** main kinds : Beige and dark brown Besan is made from Chana daal or bengal gram **daal** or yellow daal which is made by peeling and splitting Bengal gram (dark brown chickpea). What is Bengal gram? Whole chana is also called** **Bengal gram or Kala chana** **or Desi chickpea. It is small, from light to dark brown color with a rough coat. Whole chana flour is made from this **whole chana** and is different from besan. ‘If you come across chana daal flour and chickpea flour on the same isle of the store, do not get confused. It is ground from bengal gram daal, and suppliers use different names to sell their products ( that’s what I was told when I asked a popular specialty store in Richmond). However, if you read garbanzo bean flour on the label, it is definitely made by grinding beige chickpeas/ garbanzo beans.’

  9. Leigh Josey
    August 9, 2018

    5.02

    Cooked these today for a staff morning tea for the gluten free and vegetarian people. They were amazing! Even the meat eaters got into them! No photo as unfortunately they were all eaten! Would definitely make these again as they were so easy! I baked mine in the oven and was surprised how firm they were. Didn’t need to add the water.

    • Michelle Blackwood
      August 9, 2018

      Leigh, I’m so happy they turned out great and they were all gone. Thank you very much for your feedback!

  10. Mike Fuery
    July 4, 2018

    5.02

    I had another lightbulb moment with these: I’ve added a 1/4 cup of panko breadcrumbs and a tablespoon of black chia seeds to the mixture and formed them into balls (measured and help shaped by an ice-cream scoop). I’ve put them on parchment and sprayed with a little EVOO and baked them in the oven at 180 degrees C for about 20 minutes, turning at the 15 minute mark. They develop a nice light brown colour and are evenly cooked throughout. Makes about 10 balls/parcels all up.

    • Michelle Blackwood
      July 4, 2018

      Oh wow, I love lightbulb moments! So happy it turned out for you Mike, such a great idea. Reminds me of tater tots.

  11. Audra
    June 1, 2018

    4.02

    I used frozen cauliflower rice. They didn’t stick together at all. Added too much water then, in trying to get them to stick together. Maybe I need to steam the frozen rice first?? And they were a little too salty for me. I used almond flour because that’s what I had and green onion. And I ended up using more oil than I would have liked, BUT, I’ll try tweaking the recipe a little as the flavor was delish!!

  12. Sarah
    May 31, 2018

    How many calories is one of these?

    • Michelle Blackwood
      May 31, 2018

      144, the nutritional breakdown is right above the word ‘Ingredients’

      • Sarah
        June 1, 2018

        Thank you. I saw that but wasn’t sure if that was for just one.

  13. Natalia
    April 16, 2018

    5.02

    delicious! thank you for posting the recipe. I think they might become a staple!

    • Michelle Blackwood
      April 16, 2018

      Thank you Natalia, so happy you enjoyed it.

  14. Nelle
    March 30, 2018

    5.02

    These tasted like hashbrowns fried and like burgers baked. I was skeptical because I can usually taste chickpea flour in whatever I make, but not here. I have a lot of kaka channa besan to use up. Now I know what I will be doing with it. Thanks so much.

    • Michelle Blackwood
      March 30, 2018

      Nelle that’s the best description ever, thank you so much for your feedback. I’m so happy they turned out well for you!

  15. Mike Fuery
    January 20, 2018

    Beautiful, thank you! Good enough to eat by themselves or as a side to something. I think the key to some of the firmness issues mentioned above can be overcome by being generous with time on the frypan. As a variation I also wondered about the use of ajwain seeds (aniseeds) as they seem compatible with besan flour when used in pakoras. Now destined to be a staple!

    • Michelle Blackwood
      January 20, 2018

      Mike thank you, yes if they are deep-fried then they will be firmer but my waistline cannot tolerate it, a small sacrifice to pay for such a delicious taste. Adding ajwain seeds is great idea, I would love to know how it works for you!

      • Mike Fuery
        January 20, 2018

        5.02

        I should clarify: I didn’t actually deep fry them with the oil, I just used the recommended amount and allowed more time for the heat to do its job! :)

      • Mike Fuery
        January 20, 2018

        5.02

        I should clarify: I didn’t actually deep fry them with the oil, I just used the recommended amount but had a low heat and allowed more time it to do its job! :)

  16. Stacey
    January 10, 2018

    This was by far the most frustrating recipe I have ever attempted. I put them in the oven like noted, when I went to turn them over they were burnt. I figured I’d try to salvage it, so I gently removed the over cooked side and put it in the pan, again they burnt after a minute in the pan. I’m not sure why this kept happening.

    • Michelle Blackwood
      January 10, 2018

      Interesting Stacey, I’m dumbfounded why this would happen.Al ovens and stoves aren’t equal sounds like the temperature is too high. I’m very sorry this happened, I recommend you read Alina’s comment below. This is one of my most popular recipes here and on Pinterest, lots of readers photos to show but I will have to revisit this recipe as soon as time allows to troubleshoot and see where there could be a hiccup.

  17. Janice Carpenter
    December 31, 2017

    My entire family is crazy about this recipe, thank you for sharing!

  18. Patricia Edward
    December 30, 2017

    I have been making this for quite awhile and it is so delicious!

  19. Lynsie
    November 8, 2017

    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
      November 8, 2017

      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.

  20. Sandra
    November 2, 2017

    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
      November 2, 2017

      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!

  21. nimi
    September 3, 2017

    4.02

    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
      September 3, 2017

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

  22. Frank
    September 2, 2017

    I like it

    • Michelle Blackwood
      September 2, 2017

      Thank you Frank

  23. Cliff Fenelus
    July 31, 2017

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

    • Michelle Blackwood
      August 1, 2017

      Thank you Cliff, you can try to bake at 400 degrees for 30 minutes turning halfway!

  24. Alina
    July 13, 2017

    5.02

    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!!

    • Michelle Blackwood
      July 13, 2017

      Hello Alina, thank you so much for your feedback. Love the idea of adding nooch. Yum

    • Sopri
      December 19, 2017

      Alina, how did you make the chickpea tacos?

  25. Helga
    May 7, 2017

    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
      May 7, 2017

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

      • Tiffany
        May 23, 2017

        5.02

        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
          May 24, 2017

          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.

  26. Enid
    April 30, 2017

    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
      April 30, 2017

      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!

  27. Anne Lukin
    April 24, 2017

    4.02

    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.

  28. Alice
    April 23, 2017

    I am wondering if this could be cooked in an airfryer?

  29. Linda
    April 22, 2017

    5.02

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

    • Michelle Blackwood
      April 23, 2017

      Linda about 2-3 cups should be about right for a medium cauliflower.

  30. Rachel
    April 12, 2017

    Can I keep this in freeze for further usage

    • Michelle Blackwood
      April 12, 2017

      I haven’t tried freezing them but don’t see why not!

  31. Wong shi ting
    April 12, 2017

    Can this be stay longer if I put in freeeze?

    • Michelle Blackwood
      April 12, 2017

      I haven’t tried freezing them but don’t see why not!

  32. travel
    March 12, 2017

    My brother suggested I may like this blog.
    He was once totally right. I love this recipe.

  33. Dunori
    March 1, 2017

    5.02

    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
      March 1, 2017

      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!

  34. Monica
    February 19, 2017

    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!

    • Michelle Blackwood
      February 20, 2017

      Hope you enjoy them Monica, they are so yummy!

  35. karrie @ Tasty Ever After
    February 18, 2017

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

    • Michelle Blackwood
      February 18, 2017

      Awesome, please enjoy!

  36. Ashley @ Big Flavors from a Tiny Kitchen
    February 17, 2017

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

  37. Helene D'Souza
    February 17, 2017

    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
      February 17, 2017

      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.

  38. Jacqui Bellefontaine
    February 15, 2017

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

    • Michelle Blackwood
      February 15, 2017

      Thanks Jacqui, hope you get to try it!

  39. Simone
    February 13, 2017

    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
      February 13, 2017

      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.

  40. Susan
    January 19, 2017

    What could I substitute for Chickpea flour as I have a sensitivity to chickpeas?

    • Michelle Blackwood
      January 19, 2017

      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.

  41. Allison Smith
    January 18, 2017

    5.02

    Very delicious, thank you for the recipe. I will definitely try it again

    • Nan
      March 17, 2017

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