With the popularity of all things cauliflower, I decided to jump on the bandwagon awhile go.
These days I use this healthy veggie in place of potatoes or rice in a variety of recipes, and Mr. Mike doesn’t blink an eye when it appears on his plate.
He’s become accustomed to seeing it used in cauliflower tots, where I’ve replaced shredded potatoes with tiny bits of fluffy, white cauliflower.
And I’ve even served him cauliflower “rice” with tender pieces of pork and a creamy gravy he could scoop up with his rice. Not a word was mentioned by Mike regarding the fact that the rice might possibly taste like cauliflower.
But this day I decided to replace the potatoes in Mike’s hash with cauliflower.
To give this crunchy vegetable a head start on the cooking process, I steamed it so it wouldn’t take as long to brown in the fry pan, then lightly mashed it to give it a “hash-like” appeal.
I realize this probably isn’t the classic hash Mike remembers, but crumbles of smoky bacon helped. And I couldn’t resist using the fresh basil on my counter, along with a handful of nutty parmesan cheese, to add flavor.
I supposed in the end this cauliflower recipe could be considered hash since the definition is “a dish consisting of diced or chopped meat, potatoes, and spices that are mixed together and then cooked .” It contains bits of bacon and spices – I’m simply getting creative with the potatoes and using cauliflower instead.
Mike finished half the bowl of cauliflower hash, so I’m guessing it met his approval. It’s a good thing cauliflower is calorie friendly!
Cauliflower and Bacon Hash with Parmesan Cheese and Basil
15 minPrep Time
25 minCook Time
40 minTotal Time
- 4 cups cauliflower florets
- 1/4 cup onion, minced
- 2 tablespoons bacon bits
- 1/2 cup fresh basil, thinly sliced and loosely packed
- 1/2 cup panko bread crumbs
- 1 large egg
- 1/2 cup parmesan cheese, shaved
- 4 tablespoons green onion, sliced
- Steam cauliflower in a vegetable steamer for approximately 15 minutes until just tender, and not mushy.
- Whip the egg in a small bowl.
- Remove cauliflower to a bowl and add onion, bacon, basil, panko, egg and parmesan cheese and lightly mash with a fork until you have large pea sized bits of cauliflower.
- Preheat a large nonstick skillet over medium high heat and spray with cooking spray.
- Spread out cauliflower mixture and cook for 3 - 4 minutes. Stir and cook for another 3 - 4 minutes until cauliflower is lightly browned as you would see in a potato hash.
- Serve sprinkled with green onion.
Food energy: 208kcal
Weight Watchers PointsPlus 5
Saturated fatty acids: 4.64g
Monounsaturated fatty acids: 4.44g
Polyunsaturated fatty acids: 1.37g
Total fat: 10.45g
Calories from fat: 94
Carbohydrate, by difference: 16.66g
Total dietary fiber: 3.07g
Total lipid (fat): 12.06g
Total sugars: 3.47g