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lb. cauliflower, chopped
teaspoon smoked paprika
teaspoon black pepper
big garlic clove, chopped
teaspoons fresh parsley, chopped
Distribute the cauliflower and onion evenly in a big pan with oil over medium-high heat. Let them cook without stirring until they turn lightly brown.
Mix the ingredients and add paprika, salt, black pepper and water. Cover the pan and cook until the cauliflower is tender but not too soft, and until it’s golden brown. This should take about 3 to 5 minutes.
Lower the heat and add the garlic. Cook for 2 more minutes, stirring constantly.
Add the lemon juice and stir until it evaporates. Serve the cauliflower hash and garnish with parsley.
- You can also serve with a fried egg.
- Make this Cauliflower Hash and serve it with a fried egg. This is the perfect breakfast to start your morning full of energy.
Loaded Cauliflower Breakfast Bake
From our dreams to reality this low-carb breakfast bake is perfect. We replace the hash browns with riced cauliflower but kept all of the delicious fillings that make this a bake worthy of your brunch crowd.
Have you made this yet? Let us know how it went in the comments below!
Freshly ground black pepper
green onions, thinly sliced, plus more for garnish
- Preheat oven to 350º. Grate cauliflower head on a box grater and transfer to a large baking dish.
- In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Transfer to a paper towel-lined plate to drain fat.
- In a large bowl, whisk together eggs, milk, garlic, and paprika. Season with salt and pepper.
- Top cauliflower with cheddar, cooked bacon, and green onions, and pour over egg mixture.
- Bake until eggs are set and top is golden, 35 to 40 minutes.
- Garnish with hot sauce and more green onions before serving.
Nutrition (per serving): 390 calories, 28 g protein, 11 g carbohydrates, 3 g fiber, 5 g sugar, 27 g fat, 13 g saturated fat, 600 mg sodium
Cauliflower and Bacon Hash
The juicy sizzle of bacon hitting a hot pan and the rich aroma of onions frying in the bacon fat is guaranteed to wake up even the most grouchy of early risers, whether it’s the prelude to a day out in the weather or just another commute to the office. If you’re not keen on potatoes, though, finding the ingredients for a satisfying hash can be something of a challenge: bacon and onions are all very well, but a real breakfast needs a little more oomph too it.
Enter cauliflower: it browns up perfectly in the pan, soaks up the flavor of the bacon and spices, and provides the body and texture that you expect from a real hash, not to mention a healthy dose of added nutrition (especially Vitamins C and K). Don’t skip the spices, either: paprika adds a smoky, savory undertone, and the lemon juice brightens everything up so all the bacon fat doesn’t make it too heavy. For a complete breakfast, fry up some eggs on the side and serve them atop a big bed of hash: yum!
This isn’t just a breakfast meal, though it’s also a warm and satisfying side to accompany soups or meat dishes. Try it with some bratwurst or roast beef, or anything else that could use a hearty scoop of something to really make it a meal. It’s quick and comfortingly familiar, and it’s sure to warm up your stomach at any time of day.
Turkish Cauliflower Breakfast Hash
Maybe it’s from all the carbo loading? Maybe it’s the extra cocktail I sipped because Maroon 5 makes me feel a little somethin’, somethin’? Maybe I should have kept my wing count under ten? I dunno.
Whatever the reason for our sluggish energy this morning, I have a solution to our woes. The answer comes in the form of a hash. Okay, not that kind of hash, but clearly if that is something that would clear your head GO FOR IT. You’ll find no judgement here.
This kind of hash is of the breakfast variety. Made entirely of cauliflower and sprinkle of bacon because I’m not super serious about vegetables in the morning. What I love about this dish is the Turkish spice mixture. It’s got a bit of zing, but not a spicy zing. Does that make sense?
The spices give the cauliflower dimension. Add in some bacon, sauteed onions, cheese and an over-easy egg, what you get is a explosion of delicious breakfast goodness. Another bonus of this recipe it’s all done in one skillet which is always a win in my book.
So, pour yourself a cup or two of coffee, grab a spoonful of this Turkish Cauliflower Breakfast hash and crank Maroon 5 to about a seven. Now, your Monday can officially begin.
- ½ head cauliflower, grated
- ½ cup shredded extra-sharp Cheddar cheese
- 1 large egg, beaten
- ¼ cup panko bread crumbs
- ⅛ cup chopped green onion
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon smoked paprika
- 1 tablespoon extra-virgin olive oil
Place grated cauliflower, Cheddar cheese, egg, panko, green onion, salt, pepper, and paprika in a large bowl. Mix until combined mixture will be very crumbly.
Heat olive oil in a large skillet over medium-high heat until hot. Scoop up some of the cauliflower mixture using an ice cream scoop pat into a flat patty. Gently place patty in the hot oil reduce heat to medium. Repeat with remaining mixture. Cook until a golden brown crust forms, about 5 minutes per side. Remove to a platter and serve immediately.