Post by Loupy on Feb 21, 2017 1:28:30 GMT -7
Gluten-Free Vegan Cauliflower Hash Browns
From: Michelle Blackwooodon @ healthiersteps.com/
Oh yes! These healthy Gluten-Free Vegan Cauliflower Hash Browns are crisp on the outside and moist on the inside, so irresistible!
Preparation: 5 min.
Cooking: 10 min.
Ready in: 15 min.
Makes: 6 PATTIES
Ingredients:
1/2 head of cauliflower, break into florets
1 tablespoon coconut oil, or more for frying
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
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.
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:
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.
You can bake for 30 minutes in oven set at 400 degrees Fahrenheit.
From: Michelle Blackwooodon @ healthiersteps.com/
Oh yes! These healthy Gluten-Free Vegan Cauliflower Hash Browns are crisp on the outside and moist on the inside, so irresistible!
Preparation: 5 min.
Cooking: 10 min.
Ready in: 15 min.
Makes: 6 PATTIES
Ingredients:
1/2 head of cauliflower, break into florets
1 tablespoon coconut oil, or more for frying
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
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.
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:
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.
You can bake for 30 minutes in oven set at 400 degrees Fahrenheit.
