This is one of the easiest cauliflower dishes I make. I use just 4 ingredients:
1 cup precooked riced cauliflower, cooled
1/4 cup shredded cheddar cheese (I use 2%)
1 tablespoon extra virgin olive oil
I buy the frozen steam in bag riced cauliflower to save time. The cauliflower must be cooked prior to creating the hash browns and it will need to be cool enough to work with.
Tightly squeeze all water from the cauliflower. There are many ways to do this. You can wrap it in cheese cloth and squeeze. You can wrap it in paper towels (you’ll probably need to repeat this a few times to get most of the water out). I tend to just use my hands. The more water you squeeze out of the cauliflower the better the consistency of the hash browns. This is the hardest part of this recipe and honestly in a rush I’ve skipped it all together and it tasted just fine.
In a separate dish whisk one egg until it’s well blended. Then add in the cauliflower and cheese. You can add salt, pepper and any other seasonings you like.
Add 1 tablespoon of olive oil to a small frying pan and preheat the pan over medium heat.
Using your hands form the cauliflower mixture into a patty and place in the hot oil. Cook until both sides are light brown.
Helpful hint: I prefer my patty to be very thin, but that can make it hard to flip. Instead I make a thick patty, let it cook on one side, then after I’ve flipped it to the second side flatten it until it’s thin. Then before removing the patty I’ll flip it over one more time to fully cook the first side.
Photo provided by Objects and the Distance Between Them. I’m so glad you tried this. Thanks for the picture!