Vegan Cauliflower Hash Browns

Save this recipe for your next breakfast, brunch or lunch. Crispy baked vegan cauliflower hash browns, served with tofu scramble, sauteed mushrooms, mashed avocado and fresh greens.


Prep Time: 25 mins
Cook Time: 45 mins
Yields: 2-4


  • For the Hash Browns:
  • 2 tablespoons flax seeds
  • 6 tablespoons water
  • 1 small head cauliflower, cut into florets
  • 2 tablespoons nutritional yeast
  • 3 tablespoons whole meal flour
  • handful fresh basil leaves
  • 2 tablespoons finely chopped chives
  • 1/2 cup grated dairy-free cheese (optional)
  • salt and pepper, to taste
  • To Serve:
  • tofu scramble
  • sautéed mushrooms
  • mashed avocado
  • cherry tomatoes
  • baby spinach
  • flax seeds, for garnishing


  1. In a small bowl combine flax seeds and water. Let it sit for 5 minutes until the mixture becomes gel.
  2. Make the hash browns. Place the cauliflower florets into a food processor and pulse until it resembles fine crumbs. Add in the flax seed mixture and the rest of the ingredients. Add more flour if needed.
  3. Preheat oven to 200C, line a baking tray with parchment paper and spray with cooking oil. Form 2 tablespoons of the cauliflower mixture into hash browns and arrange on the prepared baking tray. Bake for 40 minutes until golden brown and turning over half way through the baking. Let cool for 5 minutes to firm up on the tray before serving.
  4. Serve warm with tofu scramble, sautéed mushrooms, mashed avocado, cherry tomatoes and baby spinach, sprinkled with flax seeds. Enjoy right away!

Nutrition Facts

Per serving: 299 KCALS | 17.4G FAT | 3.4G SAT FAT | 25.3G CARBS | 3.8G SUGAR | 10.2G FIBRE | 16.5G PROTEIN

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