Oh yes! These healthy Gluten-Free Vegan Cauliflower Hash Browns are crisp on the outside and moist on the inside, so irresistible!
Vegan cauliflower hash browns are tasteful, crispy, and very filling. They are not just vegan but are also gluten-free. You can enjoy these for breakfast or snacks. Either way, they are a healthy choice and are kid-friendly as well. You can make them in advance and store them for later use as well. These cauliflower hash browns are super easy to make and are very convenient as well.
What Are Hash Browns?
Hash browns qualify as a traditional and most loved, and widely used breakfast item. Made from shredded potatoes, eggs, and flour, hash browns are tasteful. They have a crispy exterior and a moist interior.
Because the original recipe uses eggs, we are going to change it a bit to get a vegan version. Furthermore, we are also going to replace potatoes with cauliflower to get more tasteful and flavorful hash browns which are just as delicious as the regular ones.
Why Make Cauliflower Hash Browns?
Potato hash browns are a pretty famous breakfast item, and honestly, they taste delicious. Everyone loves hash browns, but you can always opt for healthier ingredients and turn your regular hash browns into something different. So, if you haven’t tried cauliflower hash brown before, this is high time you give it a try. If you are looking for reasons to try these now, we have quite a few to convince you:
- Cauliflower is known for its many health benefits. This superfood is loaded with nutrients, vitamins, and minerals. You can enjoy its many benefits by incorporating it into your daily diet. So, make hash browns, and you will love the flavor.
- Cauliflower, when grated, gives a grainy texture, almost like rice. When these hash browns are cooked, the texture turns out to be great. The exterior of these hash browns is crispy, whereas the interior is moist.
- If you are bored with the flavor of regular hash browns, cauliflower’s subtle flavor can be very tasteful. You can enjoy a new flavor in your hash browns.
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.
More Reasons To Love Cauliflower Hash Browns
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:
- Cauliflower is a good source of vitamins and minerals. It contains vitamins B, C, and K. It also contains magnesium, thiamin, phosphorus, protein, potassium, manganese.
- Boosts brain development, cauliflower contains choline a compound known to improve cognitive function, memory, and learning.
- Cauliflower contains sulforaphane, a compound shown to kill cancer cells.
Other Vegan Breakfast Recipes
- Vegan Banana Oatmeal Pancakes
- Air- Fryer Cauliflower Hash Browns
- Vegan Sausage Gravy
- Banana Porridge
- Baked Plantains
- Vegan Ackee
With five main ingredients, you can easily make gluten-free, vegan cauliflower hash browns. These are:
- Cauliflower: Cauliflower is the main ingredient of this recipe. This vegetable comes from the mustard family and is a compilation of small florets that you can break apart. Cauliflower is readily available from any grocery store and is available almost all around the year. It is loaded with nutrients and antioxidants. Furthermore, it is low in carbohydrates and is rich in vitamin C, vitamin K and minerals like iron, calcium, magnesium, and potassium. As a result, it is considered a superfood. You will need the fresh cauliflower head of this recipe. Discard the greens and cut them in half.
- Onion: Finely chopped onion adds a savory flavor to this dish. You can use either red, yellow, or white onion. Whatever is available to you will work.
- Chickpea flour: Chickpea flour is made from dried chickpeas or garbanzo beans. It is pale yellow in color and is loaded with many benefits. Plus, it is a gluten-free ingredient, thus perfect for this recipe. It gives these hash browns a body.
- Water: Adding water will help in binding the hash browns. You can use it according to your liking to get the consistency of the mixture you desire.
- Arrowroot starch: Arrowroot starch is a tasteless powder made from an arrowroot plant. It is a vegan ingredient and is often used as a thickening or binding agent. It is a perfect ingredient to bind the hash brown mixture. Thanks to the arrowroot starch, the hash brown mixture holds shape and doesn’t fall apart.
- Garlic powder: Garlic powder adds a savory flavor to these hash browns. It offers a depth of flavor that makes these hash browns more tasteful.
- Coconut oil: To prevent these hash browns from sticking to the parchment sheet, brush some coconut oil on the sheet.
- Salt: Season the mixture with salt to balance out the flavors of this dish.
How to make Gluten-Free Vegan Cauliflower Hash Browns?
Hash browns are always easy to make. And this particular recipe is far easier than any other you have ever tried. It takes no more than 10 minutes to get the hash browns prepared. Here are a few simple steps you have to follow:
Step 1: Start with preparing the cauliflower head. Remove the green leaves, and cut the head vertically in half. Break the florets into small pieces and wash them to get rid of dirt and debris. If you see some brown part, you can cut it using a sharp knife.
Step 2: Once the cauliflower florets are drained and ready, transfer them to a food processor along with the onion. Process for a minute or two until you get crumbles. Transfer the cauliflower crumbles into a large bowl.
Step 3: Now add chickpea flour, garlic powder, arrowroot starch, salt, and water. Mix well so that everything is well combined. You can add a little more water so that the mixture holds shape. Furthermore, if you find the mixture is not as sticky as it should be, add more arrowroot starch.
Step 4: Divide this mixture into six equal parts. Shape each part into a patty of 2-inch thickness. You can also use a cooking cutter to shape the patties.
Step 5: Prepare the baking tray by lining it with parchment paper. Brush the parchment paper with coconut oil.
Step 6: Place the patties in a parchment-lined baking tray. Place the baking tray in a preheated oven at 400 degrees F for about 40 minutes. Flip after 20 minutes to cook the other side.
Step 7: Once the patties get a golden brown color, take them out of the oven and serve with your favorite dip.
Tips to remember
Keep these few tips in mind for better results:
- If you don’t have a food processor, use can use a cheese grater and grate the cauliflower head. You will get the same textured rice.
- If you don’t want to use a chickpea flour, use gluten-free all-purpose flour or besan.
- You can use corn scratch instead of arrowroot powder as well. The two ingredients offer the same purpose. Furthermore, you can also use flax egg instead of arrowroot starch. Flax seeds mixed with water form a gel-like consistency that also acts as a binding agent.
- To spice up the hash browns, add cayenne pepper, paprika powder, or Italian seasoning as well.
- Add fresh parsley or cilantro to get a fresh and herbaceous flavor.
- You can cook these hash browns in an Air Fryer as well.
*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 for at least 10 minutes in the baking pan before removing them, the hash browns get firmer as they sit.
- 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 it 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.
How to store vegan cauliflower hash browns?
Hash browns are super easy to store. You can cook them and store them in the refrigerator. They will last for up to 5 days.
Furthermore, you can also freeze them. To freeze the uncooked cauliflower hash browns, place them on a parchment-lined baking tray and put the baking tray in the freezer for about 3 to 4 hours.
Once they solidify, you can store them in an air-tight container or plastic zip lock bag and freeze them for up to 3 months. Cook them in the oven without needing to thaw them first.
Moreover, you can also freeze cooked hash browns. Once they are cool enough, place them in an air-tight container and freeze for up to 3 months. You can reheat them in the oven or in the microwave or air fryer.
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- Categories: Gluten-Free, Vegan
- Courses: Breakfast, Side Dish
- Cuisine: American
- Energy: 144 kcal / 602 kJ
- Fat: 6 g
- Protein: 6 g
- Carbs: 20 g
- Preparation: 5 min
- Cooking: 10 min
- Ready in: 15 min
- For: 6 patties
- 1/2 head of cauliflower, break into florets
- 1 tablespoon coconut oil
- 1/2 onion, chopped
- 1/4 cup besan flour, chickpea flour or gluten-free flour
- 1 tablespoon arrowroot starch, or cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons water, (optional)
- Preheat oven 400 degrees F. Line baking sheet with parchment paper, Brush parchment paper with oil or lightly spray with cooking oil.
- Process cauliflower and onion in a food processor or grate with a box grater until crumbly. Transfer riced cauliflower mixture into a large bowl.
- Add besan flour/chickpea flour, arrowroot starch, garlic powder, salt, water and stir to combine.
- Divide batter into 6 equal portions, shape into patties, about 3 x 2 inches.
- Place patties on prepared baking sheet and bake for 40 minutes, turning halfway.
This is such a good side dish. I make it over and over again for dinnertime. It’s an unusual way to have cauliflower so thanks for the delicious and easy recipe.
Hi if I would prefer using eggs , how many would I need to make this recipe thanks!
LOL, just to alert you to a typo. In the third bullet under the heading “Keep these few tips in mind for better results:” you mention “corn scratch” instead of cornstarch. I had this mental image of chickens scratching for corn. Probably not what you were going for.
I am looking forward to trying this recipe and am thinking it might be a good way to the frozen cauliflower rice in my freezer. Thanks
This cauliflower hash browns looks really cracky
Perhaps I missed it in the recipe, but I don’t see how much of the riced cauliflower you should have for the recipe. Is it 2, 3 cups?
I used 1/2 of a medium head of cauliflower which does work out to about 2-3 cups.