Oh yes! These healthy Gluten-Free Vegan Cauliflower Hash Browns are crisp on the outside and moist on the inside, so irresistible!
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:
- 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.
- 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.
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.
*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.
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Nutrition
(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
Ingredients
- 1/2 head of cauliflower, break into florets
- 1 tablespoon coconut oil
- 1/2 onion, chopped
- 1/4 cup besan flour, or chickpea flour
- 1 tablespoon arrowroot starch, or cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons water, (optional)
Instructions
- 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.
Notes
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 :)
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.
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
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.
Hi, is it possible to make them by frying in the pan?
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.
If using Bob’s red mill 1:1 gluten free flour, would you still use arrowroot flour as well?
That should work without the arrowroot Holly, please let us know if it works for you.
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.
Pat
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!
Bret, I’m wondering if she would have the same reaction to green onions, leeks or chives. If so how about onion powder?
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.
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.
This looks wonderful! I can’t wait to try it out. Thank you for posting this.
I hope you enjoy it Rebecca.
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?
Ah I see I can use cornstarch instead! Great cheers
Awesome, hope you enjoy!
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?
Thanks!
Rebecah
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
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.
Judee, nice to meet you, I’m happy you found my site, hope you enjoy it.