I have been playing around with a recipe over the weekend and absolutely love the results of my new gluten free cauliflower hash browns. They are a little healthier than our much loved store bought potato versions too.
They are so simple to whip together and the results are really tasty. A combination of finely grated cauliflower florets, fresh herbs, garlic, salt, pepper, parmesan and an egg to bind it all together. Then roasted in the oven for 40 minutes. The steps are straightforward.
I haven’t included them in a dish as I think they can go with so many. I especially liked these for breakkie as a side along with poached eggs, raw baby spinach, avos and baby tomatoes. I am imagining that they will go really well with a steak for dinner (try my fave steak recipe here). They are also mouth watering dipped in my homemade tomato sauce.
Why is this good for you:
Cauliflower is super veggie, a good source of vitamin C (although this is loss through cooking, so good source when raw), fibre which is great for your digestion, potassium which helps regulate heart beat and fluid balance, it is also rich in sulphur which helps work as an anti-inflammatory, it is also great to aid digestion and boost immunity.
Garlic is a great anti bacterial, anti fungal and is perfect to help boost your immunity.
Organic Eggs are a full protein that contain all essential amino acids, ideal to help your body replenish, nourish and heal your skin, tissues and muscles.
Basil is a great alkalinising and detoxifying herb, rich with vitamin C to aid with immunity but also a great anti-inflammatory as well as nourisher of your digestion and help eliminated oxidising free radicals. According to this book, it is also taken as a restorative, stimulant and nerve tonic and is used also as a carminative and disinfectant
Enjoy this one