Vegan Cauliflower Hash Browns
"I’ve always loved my vegetables. However, my stepdaughter is another story. She is against the idea of eating any vegetables. So, finding ways to sneak in some veggies has become a bit of a necessity, and it becomes an especially challenging situation when they are very adept at figuring out that there are vegetables, but she does love hash browns. These taste enough like potato hash browns that she’ll eat them without noticing that they aren’t even potatoes. So, I can safely say that they have been kid-approved by one of the pickiest of eaters. Not only are they kid-approved, but they are also keto-friendly and low-carb. Our daughter seems only to like high-carb foods, so when we can find something that is low-carb that she enjoys, we’ll jump on it. They are healthy and deliciously crispy too."
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Prep time 10mins
Cook time 40mins
Serves or Makes: 10


  • 1 cauliflower, head, cut in 1-inch chunks
  • 1 onion, cut in 1-inch chunks
  • 1/ 4 cup olive oil
  • 1/ 2 cup all-purpose gluten-free flour
  • 2 tablespoons potato starch, or cornstarch
  • 1/ 2 teaspoon onion powder
  • 1/ 2 teaspoon salt


  • Step 1

    Preheat oven 400F. Put cauliflower and onion in food processor until you have a granular mixture. Transfer mixture into a large bowl.

  • Step 2

    In your large bowl, add flour, potato starch or cornstarch, onion powder, salt, and stir until all the flour has been well incorporated into cauliflower mix.

  • Step 3

    Line 2 baking sheets with parchment paper and brush with olive oil.

  • Step 4

    Shape your patties into little balls and flatten them to make circles that are about 4 inches in diameter and 1 inch thick. You can also use a circular mold or if you have other fun shapes your child might enjoy.

  • Step 5

    Brush patties with remaining olive oil.

  • Step 6

    Bake for 40 minutes, turning after 25 min. If using a convection oven, reduce time to 30 minutes, turning at about 20.