The Best Cauliflower Hash

April 22, 2020
best-cauliflower-hash-skillet-recipe-resize
AuthorHonestly FitnessDifficultyBeginner
Rating
Yields2 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
 2 Medium shallots
 1 Garlic clove (chopped)Or 1tsp garlic paste
 1 tsp Chopped gingerOr 1tsp ginger paste
 1.50 Head of cauliflower chopped into small pieces
 ½ cup Chicken stock
 1 tbsp Lemon juice
 1 tbsp GheeOr any oil of choice (olive oil, avocado oil, canola oil, etc)
 2 Green onions (thinly sliced)
 2 tbsp Chopped cilantro
 Salt and pepper to tast
Optional
 Fried egg(s) to top hash with
 Chili flakes
1

First, prep the vegetables - chop the shallots, garlic and ginger (unless using paste) and set aside in a small bowl together. Then chop the cilantro and green onions and put in a bowl together. Finally chop the cauliflower so it is ready to cook.

2

Heat 1tbsp of ghee in your cast iron skillet on medium heat. Wait until warm (about 1-2 minutes) and then add your shallot, garlic and ginger. Cook until shallots are caramelized, approximately 3 minutes.

3

Next add in your cauliflower and let it brown in the pan for 3 minutes. Remember to mix well so nothing burns and add salt and pepper.

4

Once the cauliflower is browned, add 1/2 cup of chicken stock. Heat until boiling and then reduce to a simmer. Let it simmer with a lid on for 8-9 minutes.

5

Take the lid off and cook it uncovered for an extra 3 minutes. Remember to add some more salt for taste as much of it would have boiled off.

6

The cauliflower is now ready to be served! Serve in a small bow; and garnish with the green onion and cilantro.

7

Feel free to top with 2 fried eggs as I did, or serve with some yummy avocado toast.

8

Enjoy!

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Ingredients

 2 Medium shallots
 1 Garlic clove (chopped)Or 1tsp garlic paste
 1 tsp Chopped gingerOr 1tsp ginger paste
 1.50 Head of cauliflower chopped into small pieces
 ½ cup Chicken stock
 1 tbsp Lemon juice
 1 tbsp GheeOr any oil of choice (olive oil, avocado oil, canola oil, etc)
 2 Green onions (thinly sliced)
 2 tbsp Chopped cilantro
 Salt and pepper to tast
Optional
 Fried egg(s) to top hash with
 Chili flakes

Directions

1

First, prep the vegetables - chop the shallots, garlic and ginger (unless using paste) and set aside in a small bowl together. Then chop the cilantro and green onions and put in a bowl together. Finally chop the cauliflower so it is ready to cook.

2

Heat 1tbsp of ghee in your cast iron skillet on medium heat. Wait until warm (about 1-2 minutes) and then add your shallot, garlic and ginger. Cook until shallots are caramelized, approximately 3 minutes.

3

Next add in your cauliflower and let it brown in the pan for 3 minutes. Remember to mix well so nothing burns and add salt and pepper.

4

Once the cauliflower is browned, add 1/2 cup of chicken stock. Heat until boiling and then reduce to a simmer. Let it simmer with a lid on for 8-9 minutes.

5

Take the lid off and cook it uncovered for an extra 3 minutes. Remember to add some more salt for taste as much of it would have boiled off.

6

The cauliflower is now ready to be served! Serve in a small bow; and garnish with the green onion and cilantro.

7

Feel free to top with 2 fried eggs as I did, or serve with some yummy avocado toast.

8

Enjoy!

The Best Cauliflower Hash

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