Recipe source: Healthier Steps, Yields 6 Servings, Serving Size: 1 Hash brown, Low Carb, Vegetarian, GDRx Veggie Week
- 1⁄2 Medium head of cauliflower
- 1⁄2 Yellow onion
- Chickpea flour (1⁄4 cup)
- Arrowroot starch (1 TBS)
- Coconut oil (1 TBS)
- Garlic powder (1⁄2 tsp)
- Salt (1⁄2 tsp)
- Preheat the oven to 400°F.
- Rinse produce with water then dry. Trim and peel the yellow onion.
- In a large mixing bowl, grate the cauliflower head and yellow onion (or if you have a food processor, skip the grating and just chop the cauliflower and onion into small pieces, then process for 1-2 minutes until you get a crumbly consistency).
- In the mixing bowl with the cauliflower and onion crumbles, add the chickpea flour, arrowroot starch, salt, and 1-2 TBS of water. Mix together until the mixture can hold its shape.
- Add parchment paper to a baking pan, then brush with coconut oil. Shape the cauliflower mixture into hash brown shapes that are about 2 inches thick and place on the pan.
- Add pan to the oven and bake for 20 minutes, then flip the hash browns and bake for another 20 minutes.
