Cauliflower Hashbrowns


  • 1 pound raw cauliflower, grated
  • 1 teaspoon salt
  • 1/2 cup (45 g) Honeyville Almond Flour
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon baking powder
  • 3 ounces onion chopped
  • 3 large eggs


  1. Grate the cauliflower and put it into a colander, sprinkle the salt on top and mix thoroughly with your hands. Let the cauliflower sit for 10 minutes.
  2. Meanwhile, chop the onions and place them into a medium bowl. With clean hands, squeeze the water out of the cauliflower and put the cauliflower into the medium bowl with the onions. Add the almond flour, parmesan cheese, baking powder and seasoning. Mix thoroughly. Add the three eggs and mix until incorporated.
  3. Place a frying pan or skillet over medium heat. When hot, add 1 tablespoon of oil. Using a 1/4 cup measuring cup, scoop out the cauliflower fritter batter and place into the hot skillet. Push down gently with a spatula to make a flattened pancake. Cook 3 minutes per side. Drain on paper towels.
  4. Store in the refrigerator. Re-heating in a dry skillet will make them crispy again.

Per Serving: Calories 69 Carbs 4g Fiber 1g Protein 5g