Cauliflower and cheddar hash browns
Crispy cauliflower and cheese patties made in a waffle maker. An egg-free breakfast.
Breakfast, Snack · 30 min · serves 12 · 1 hash brown
Based on Canadian Nutrient File averages; your brand may differ.
Not checked by either parent yet.
Foods not checked yet: Arrowroot starch (flour), Avocado oil, Cauliflower, frozen (riced or florets), Cheddar cheese, medium.
With fibre subtracted: 3.0 g. Shown for comparison only; the counting rule does not use it.
- Thaw the cauliflower rice. Poke a small hole in the bag and squeeze out as much water as you can.
- In a bowl, toss the cauliflower with the arrowroot starch (and any seasonings) until the starch coats it evenly.
- Stir in the avocado oil and the shredded cheddar.
- Heat the waffle maker. Split the mixture into 12 equal mounds.
- Put one mound in the middle of each well, close the lid and cook until deep golden brown and the cheese is crisp. They should lift out easily.
- No waffle maker: bake in a well-greased muffin tin at 475 °F (245 °C) for about 10 minutes, or fry as patties in a non-stick pan until crisp on both sides.
Seasonings (salt, pepper, garlic or onion powder) are optional and not counted. The source says the arrowroot is needed to bind them. Pre-shredded cheese can contain added starch: check the bag, or grate a block.
| Fat | 10.1 g |
| Protein | 5.0 g |
| Energy | 123 kcal |
| Sugars | – |
No fat, protein or energy targets are set yet (the dietitian decides).
Recipe from The Charlie Foundation for Ketogenic Therapies: Cauliflower & Cheddar Hash Browns. Steps are in our own words; the app calculates the numbers from the grams and ignores the source's own figures.