Recipe for Cauliflower Hashbrown
– Taking the guilt out of my favorite breakfast side dish by uping the nutritional value!
I’ve been really bad at eating breakfast lately. My morning routine allows for a big cup of coffee, but I don’t usually eat anything until after I’ve been at the studio for 2 to 3 hours. So here is one solution, I plan to make egg sandwiches using these Cauliflower Hasbrown’s as the bread!
There are a few changes I would make to the recipe below. Next time I would leave out the onion and reduce the garlic to one clove. I also made them pretty thin, so I would also beef them up a bit. Lastly I think I will try grating zucchini and chopped spinach just to up the nutritional benefits. Also, the original recipe had chives instead of the onions below and dried basil.
Let me know if you try the recipe and any changes you might make!
½ cup parmesan cheese, grated
⅓ cup onion, grated
3 cloves garlic, minced
2 tablespoons avocado oil
1 teaspoon salt, divided
½ teaspoon black pepper