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1/2 teaspoon yellow onion, minced
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1 teaspoon coconut oil
Green onions, for garnish
Grate the cauliflower head on a cheese grater to create cauliflower shreds or "rice."
Combine the shredded cauliflower with egg, minced onion, salt, pepper and garlic powder; stir to combine.
Heat 1 teaspoon coconut oil over medium-high heat.
Add half the cauliflower mixture to the pan and gently press down with a spatula to flatten, working to keep the hash brown together as much as possible.
Cook for about 3-5 minutes. After the edges start to turn golden brown, cook for 1 minute.
Carefully flip over and cook an additional 3 to 4 minutes to let the edges brown and the cauliflower and onion cook through.
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