Cauliflower Hash Browns

Cauliflower Hash Browns
I often use “riced” cauliflower for many recipes. For my latest, I used the term “hash browns” because I had made a similar dish for the family using potato hash browns. But “riced” and “hash browns” are practically the same. That is because cauliflower is a very versatile vegetable.  For instance, did you know that you can also puree them to mimic mashed potatoes (see note #2 below)?
But today I made cauliflower hash browns to accompany my vegan chili.
Tools Needed:
  1. Food Processor (shredding blade works the best)
  2. Frying Pan or Wok
  • 1 head of washed cauliflower florets
  • 1 TBS of oil for frying pan (or you can use small amounts of water to prevent burning and to remove refined oils from this recipe)
  • salt and pepper to taste (optional)
  1. Shred cauliflower in a food processor using the shredding blade. The regular cutting blade will also work, but you should add small amounts of cauliflower at a time.
  2. Heat oil in frying pan/wok (or water in a non-stick pan) and add cauliflower
  3. Stir occasionally until to desired tenderness. If you cook at a low enough temperature, the water content of the cauliflower will create enough steam so that you do not have to add any water or additional oil.
  1. Cauliflower usually takes 5 – 10 minutes to cook.
  2. Other vegetables that work well using this cooking method are winter squashes (such as acorn squash and butternut squash – just don’t cook/steam as long or you will end up with mashed squashes.)
    Acorn Squash and Onion Hash Browns (another alternative)
How to mimic mashed potatoes using cauliflower:

Once tender, you can put into a food processor with a regular cutting blade to puree into “mashed” cauliflower. Alternatively if not making rice, you can simply steam the cauliflower florets without shredding then add directly to the food processor and puree. Add seasonings to mimic mashed potatoes. [Updated 10-30-2020.]