Recipe courtesy of Juan-Carlos Cruz
Cauliflower and Parsnip Hash Browns
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 144 calorie
- Total Fat
- 7 grams
- Saturated Fat
- 1 grams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 6 grams
- Total: 22 min
- Prep: 12 min
- Cook: 10 min
Ingredients
1/2 head cauliflower
2 small parsnips, or 1 large parsnip
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
4 cloves garlic, coarsely chopped
1/4 teaspoon red pepper flakes
Directions
- Slice the cauliflower lengthwise, about 1/8-inch thick. Save the little cauliflower "crumbs". Thinly slice the parsnips.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. When hot, but not smoking, add the cauliflower slices and parsnip slices, spreading out into a single layer, if possible. Do not stir, but let the vegetables cook, undisturbed, until nicely browned on the bottom, about 3 minutes. Add the salt, reserved cauliflower crumbs, garlic, and red pepper flakes, and give the vegetables a gentle stir. Continue cooking, only stirring once or twice, until the vegetables are cooked through and nicely browned, about 5 minutes more. Serve hot.