Cauliflower hash browns with avocado & bacon
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.
