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Cauliflower Hash Browns

Reviewed by Health Coach Carli Webb, MS

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)


  1. Preheat the oven to 400°F.
  2. Rinse produce with water then dry. Trim and peel the yellow onion.
  3. 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).
  4. 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.
  5. 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.
  6. Add pan to the oven and bake for 20 minutes, then flip the hash browns and bake for another 20 minutes.