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- 1Head medium cauliflower
- 50gm Grated mozerella cheese
- ⅓ cup Chopped scallions (15 g)
- Handful of chopped coriander leaves
- 3 cloves garlic, minced
- 10gm butter
- 1 tsp mix dried herbs
- salt to taste
- 1/4 tsp black pepper
Preheat oven to 400°F (200°C). Using a coarse grater, grate the cauliflower.
Transfer the cauliflower bits to a bowl and sprinkle over a 1/4 tsp of the salt. Mix the cauliflower to incorporate the salt and let sit for 20 minutes to draw out moisture.
Transfer the soaking cauliflower to another bowl lined with a large towel. Wrap the towel closed and squeeze so that all of the excess liquid is strained.
Transfer the cauliflower back into the first bowl used and mix with the cheese, scallions,garlic, butter,dried herbs, black pepper, chopped coriander leaves,egg and remaining 1/4tsp of salt.
Take a large roasting tray and line with parchment paper this helps prevent burning on the bottom of the hash browns. Divide the cauliflower mixture into 4 even portions, place the tray, and shape into hash browns.
Bake for 30-35 minutes, until golden brown. Let the hash browns cool for about 15 minutes until they have set.
Serve with desired dipping sauce. Enjoy.