If you are looking to change up your carb-heavy hash brown breakfast, these baked cauliflower fritters are the perfect answer. They are moist on the inside with a crispy and crunchy outer layer and they go well with any protein for a healthy balanced breakfast.
I love crispy hashbrowns and have been missing them quite a bit since I’ve reduced my carbs. Thankfully cauliflower can substitute potatoes. These cauliflower hashbrowns (technically fritters) are crispy and delicious for breakfast or at any time of the day.
How To Make Cauliflower Fritters
For this recipe, you’ll need one head of cauliflower, coconut flour, 2 eggs, shallots, parsley, garlic powder, salt, and pepper.
Cut the cauliflower head into small florets, wash and let drain until they are completely dried. Place the florets into the bowl of a food processor. Process until they become a rice-like texture.
Measure 3 cups of packed cauliflower rice into a large mixing bowl, add the coconut flour, eggs, shallots, parsley, garlic powder, salt, and pepper. Mix well and set aside. Use your hands to form the batter into small patties.
Place the cauliflower fritters on the baking sheet leaving 2 centimeters between each patty. Bake for 15 minutes, flip over and bake for an extra 4 minutes or until golden, crispy and firm. Remove from the oven and let cool down before serving.
These fritters taste great on their own but if you’d like something to dip them in, try this dairy-free vegan ranch dressing! Each fritter is under 1.5g net carbs, so these are a great low carb option for those keeping carbs low.
PrintCauliflower Fritters
These baked fritters are moist on the inside with a crispy and crunchy outer layer and they go well with any protein for a healthy balanced breakfast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 1x
- Category: Breakfast
- Cuisine: American
Ingredients
- 1 cauliflower head, finely riced ( about 3 cups )
- ⅓ cup coconut flour
- 2 large eggs
- 1 shallots thinly sliced
- 1 tablespoon chopped fresh parsley, plus extra for garnishing
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1 teaspoon salt
Instructions
- Heat the oven to 350 F, line a large baking sheet with parchment paper and brush or spray with coconut oil, set aside.
- Cut the cauliflower head into small florets, wash and let drain until they are completely dried. Place the florets into the bowl of a food processor. Process until they become rice-like texture.
- Measure 3 cups of packed cauliflower rice into a large mixing bowl, add the coconut flour, eggs, shallots, parsely, garlic powder, salt and pepper. Mix well and set aside. Use your hands to form the batter into small patties.
- Place the patties on the baking sheet leaving 2 centimeters between each patty. Bake for 15 minutes, flip over and bake for an extra 4 minutes or until golden, crispy and firm.
- Remove from the oven and let cool down before serving.
Nutrition Facts
- Serving Size: 1 fritter
- Calories: 32
- Fat: 1.3g
- Carbohydrates: 3g
- Fiber: 1.3g
- Protein: 2g
If you’re looking for more cauliflower goodies, try these 3-ingredient vegan cauliflower tortillas, cauliflower hummus dip or cauliflower buffalo bites.
