Cauliflower Hash Browns with Scrambled Eggs & Garlic Kale

Serves 2-4
Time 30 minutes


Cauliflower Hash Browns

½ head cauliflower
1 brown onion, finely chopped
4 cloves garlic, finely chopped
½ cup rice flour
2 tbsp chives, chopped
Salt and pepper
2 eggs, lightly beaten
2 tbsp extra virgin olive oil


Scrambled Eggs and Garlic Kale

3 tbsp extra virgin olive oil
2 cloves garlic, roughly chopped
1 handful kale, stem removed, leaves roughly chopped
2 eggs, beaten well


Grate half a head of cauliflower over a large bowl to make cauliflower rice (or pulse half the cauliflower in a food processor). Pat and press down on the cauliflower rice with dry paper towels to squeeze out any excess moisture.

Add the onion, garlic, chives and eggs to the bowl and stir. Season with salt and pepper and then stir through the rice flour.

Using your hands, shape the mixture into patties. Heat olive oil in a non-stick pan over medium heat and add the patties, cooking for 5 minutes on each side or until golden brown.

In another large non-stick frying pan heat olive oil and fry garlic on low heat until softened, then add kale and cook for a couple of minutes until the kale has softened.

In another small frypan with a little olive oil over medium heat, pour in the beaten eggs. Stir constantly to cook evenly. Scramble for about 5 minutes until set. Season with salt and pepper, then serve on top of the cauliflower hash browns with the garlic kale on the side.