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This delicious cheesy Cauliflower Hash Browns Casserole will have everyone ready to dig in. With a golden brown top, crispy edges, and plenty of cheddar cheese, this is a family-favorite side dish for breakfast, brunch, or dinner. Made with only a handful of ingredients, it is naturally gluten free and one simple swap makes it low carb and keto-friendly, as well!
Cauliflower Hash Browns – Easy Breakfast Casserole!
I personally don’t have anything against potatoes. I’ll often make air fryer French fries or enjoy Broccoli Cheddar Twice-Baked Potatoes with a steak. And I’m not against digging into a pile of Bacon Cheddar Mashed Potatoes.
But the magical ability of cauliflower to transform into pizza crust, cauliflower mashed potatoes, and more makes it a great way to not only cut down on extra carbs, but also to get the kids to eat more veggies.
While I do love basic roasted cauliflower, it’s way more fun to eat Cauliflower Tots! Except on busy days, I don’t always have the time for all that scooping and pressing into mini muffin tins and such.
So one day I just dumped it onto a pan and baked it. It has all the taste and crispness of those tots but with much less time, work, and cleanup! And it is perfect to whip up for company or as a potluck dish.
Here is a quick overview of what you’ll need. See the recipe card for the full amounts and detailed instructions.
- Cauliflower. About one medium-sized head will yield about six cups of shredded cauliflower. You’ll need to remove the core, but you can use the stems.
- Cheddar cheese. Use your favorite. I prefer a sharp yellow cheddar for the tangy flavor and golden color.
- Cornmeal or almond flour. Cornmeal binds the hash browns and gives it a nice texture, but you can use almond flour for a low carb option. For a firmer texture, using half the amount of almond flour and a bit of coconut flour to absorb the excess moisture works perfectly.
- Dry ground mustard. It helps enhance that cheesy flavor by giving it a little extra sharp bite.
- Salt and pepper.
How to Make Cauliflower Hash Browns Casserole
This is such a simple side dish to make. Preheat your oven to 350°F and coat your baking dish with nonstick cooking spray. Now let’s get started.
Prep the cauliflower. Remove the core of the cauliflower and cut it into large pieces. Then shred the cauliflower using a box grater or a shredding blade on a food processor. Place the shreds into a kitchen towel and twist and squeeze to remove as much moisture as possible.
Mix everything together. Combine the cauliflower, cheese, eggs, cornstarch or almond flour, dry mustard, and salt and pepper in a large bowl. Toss it together with a fork until well combined.
Press and bake. Transfer the mixture to the prepared pan and press down very firmly so it all sticks together. Bake at 350°F for 40-45 minutes, until golden and crispy. Cut into squares and serve right away.
Tips for Success
Coat the pan well. I don’t always use nonstick cooking spray when cooking or baking, but this is one case where it is important to be able to remove the pieces from the pan without it sticking or falling apart.
Do not cook the cauliflower first. Yes, you are reading the recipe correctly – you do NOT cook the cauliflower before shredding it.
Squeeze it well. The important thing is to squeeze out as much excess moisture as possible. I do this by wrapping the shredded cauliflower in an old kitchen towel and squeezing and twisting until it starts releasing liquid. Then squeeze more. And then a little more. You can do this in batches if that makes it easier.
Make it ahead. This recipe can be made up to two days in advance and reheated before serving. Keep reading for details on how to store and reheat it.
Storing and Reheating Leftovers
You can wrap the entire pan tightly with plastic wrap, or place smaller pieces into airtight storage containers. The keep it refrigerated for up to two days.
You can throw the entire pan back in the oven at 350°F for 10-15 minutes, or cut individual squares and place them on a baking sheet. This will get you the browned edges on all sides. The squares can also be crisped up in an air fryer at 400°F for 8-10 minutes, or until hot and brown and crispy on the edges. Individual servings can also be microwaved, but it may get a little soggy.
I do not recommend freezing leftovers, as the cauliflower and dairy ingredients will release moisture upoong freeizng and tahwing. This will give it an undesirable texture.
Cauliflower hash browns casserole is great to serve for breakfast or brunch with any meal where you’d serve breakfast potatoes. You can enjoy it simple with bacon or sausage and eggs prepared your favorite way Or try it alongside these dishes:
- Broccoli, Ham and Cheese Egg Muffins
- Tomato Broccoli Sausage Crustless Quiche
- Breakfast Tostadas
- Hawaiian Cheesy Scrambled Eggs
- Waldorf Fruit Salad
We also love to enjoy it with our favorite easy dinner recipes, like:
- Pan-Seared Cubed Steaks with Worcestershire Sauce
- Keto Chili without Beans
- Balsamic Marinated Flat Iron Steak
- Barbecue Chicken Tostadas
And don’t forget your homemade ketchup!
Things You’ll Need
- Food processor with shredding disc – I find using the shred attachment for a food processor is the fastest and easiest way to shred the cauliflower. It also makes quick work of that large block of cheese, though you can use a regular box grater for both if you choose.
- Large bowl – it’s easiest to mix everything together if you have a nice, big bowl from a set of mixing bowls.
- 9×13 inch baking pan – I used to always bake this in a glass baking dish. However, I have recently tested it several times in a metal baking pan and it works perfectly too. It does brown on the edges a little faster though. But either will work. I still prefer the glass because I can let it bake a little longer to dry out and crisps up a little more.
Cheesy Cauliflower Hash Browns Casserole
- Preheat your oven to 350°F. Spray a 9×13 glass or ceramic casserole dish or metal baking pan with oil or cooking spray.
- Using a knife, remove the core from the cauliflower. You can keep the stems with the florets. Using a box grater or, preferable, the shredding blade on a food processor, shred the cauliflower.
- Place the uncooked shredded cauliflower in a kitchen towel or several layers of paper towels and squeeze out the excess moisture.
- Place the cauliflower in a large bowl and add the cheese, eggs, cornmeal or almond flour, ground mustard, salt, and pepper. Toss with a fork until everything is thoroughly combined.
- Transfer the mixture to the prepared baking dish and press down firmly until it is even and packed down.
- Bake at 350°F for 40-45 minutes, or until golden brown. Cut into 24 squares and serve.