When changing eating habits and ridding myself of all grains, one of the things I missed on my Sunday American breakfast menu were hash browns. Admittedly, using yams is a good option, but if you are looking for an alternative that tastes astonishing like the real thing, you will love this recipe.
•1 cauliflower head, shredded
•1 tsp dried oregano
•2 tbsp coconut oil, melted
•1/2 tsp Himalayan salt
What you do
•in a pan, sauté the cauliflower in 1 tbsp of coconut out until 'al dente';
•once the cauliflower has cooled down, transfer it to a bowl and add the eggs, dried oregano and salt;
•warm up the frying pan again, add 1 tbsp of coconut oil and once the pan is warm, add the cauliflower mixture;
•once the bottom is golden brown, turn the cauliflower 'cake' around using a flat plate;
•cook the other side until golden brown.
•I used a 27 cm diameter pan; this makes a 1,2 cm thick cauliflower cake