Cauliflower hash browns with avocado & bacon

Serves: 8 hash browns

Prep Time: 20-25 mins

Cook Time: 10-15 mins

in Recipes

This delicious recipe was one of many provided by the Food Fanatics team at The Homestead here in Cape Town. It was developed in consultation with the Sally-Ann Creed® team for the guests at our 2 events held this year, and we are so proud to be able to share them with you.

What you need

1 x medium head of cauliflower
½ a cup of thinly sliced spring onion
½ teaspoon Sally-Ann Creed® garlic powder
½ teaspoon Sally-Ann Creed® onion powder
Sally-Ann Creed® salt and pepper to taste
½ cup Sally-Ann Creed® almond flour
1 teaspoon Sally-Ann Creed® no-carb thickener
2 tablespoons Sally-Ann Creed® coconut oil
1 avocado
1 pack streaky bacon

Let's Cook

Remove the leaves and stem from the head of cauliflower, then cut into florets.
Using a food processor or box grater, rice the cauliflower until it resembles small granules.
Blanche the cauliflower in boiling water until just tender.
Transfer the cauliflower to a clean kitchen towel, gather the edges, twist and squeeze out as much moisture as possible. This step is important to get crispy hash browns.
Combine the drained cauliflower, spring onions, garlic & onion powder, salt, pepper, almond flour and no-carb thickener.
Mix thoroughly until all ingredients are well combined.
Heat the coconut oil in a pan over medium heat.
Form the cauliflower mixture into patties and place them in the hot pan.
Serve with a dollop of smashed avo and a piece of bacon.