4 large eggs, beaten
1½ cups sharp cheddar cheese, grated fresh, reduced-fat works well
3 tablespoons parmesan cheese, grated fresh
1/3 cup Panko breadcrumbs, homemade or store-bought
2 pinches salt
black pepper, freshly ground, to taste
Preheat a non-stick griddle to 350° and spray lightly with olive oil spray.
In a large mixing bowl, combine the cauliflower, eggs, cheddar, parmesan, breadcrumbs, kosher salt and black pepper. Mix well to combine.
Use a 3 tablespoon scoop to measure out the hash brown mixture and place onto the hot griddle. Press gently with the back of your spatula to flatten.
Cook 3 to 4 minutes a side before carefully flipping, continue to cook for an additional 3 to 4 minutes or until golden brown.
Serve immediately or transfer the cauliflower hash browns to a baking sheet lined with parchment. Keep warm in a warmed oven.
Repeat with the remaining hash brown mixture.
Recipe by Simply Scratch