Better brunching starts here with our Cauliflower Hash Browns. We have combined all of our favourite ingredients into three delicious ways to eat our hash browns. The fresh, zingy taste of the pea and mint hummus, the hit of spice from the red pepper hummus and creaminess of the avocado, there is something to please every palette.
6 Cauliflower Hash Browns
Avocado (smashed or sliced)
White Mausu Peanut Rayu
Oatly Crème Fraiche
Pea & Mint Hummus
1 can of chickpeas, rinsed and drained
2 tbs of lime juice
1 small clove of garlic, peeled
Sea salt and freshly ground black pepper, to taste
100g frozen peas, thawed
2 tbs chopped fresh mint
2 tbs finely chopped fresh parsley (optional)
1 tsp lemon zest
Red pepper hummus
2 large red peppers, seeds removed and halved
1 red chilli, seeds removed and halved
1 tsp olive oil
1 small onion, finely chopped
1/2 tsp ground coriander
1 tsp ground cumin
1 tin of chickpeas, drained and rinsed
½ garlic clove, crushed
½ unwaxed lemon, juice and zest finely grated
½ tsp sea salt
Freshly ground black pepper, to taste
method (tick as you go)
Preheat oven to 200 ̊ C. Place the red peppers on a baking tray and roast for 20 minutes.
After 7 minutes place the Cauliflower Hash Browns in the oven for 17 minutes.
Whilst the hash browns and peppers are cooking. Make the pea and mint hummus, by blending all ingredients in a food processor.
Slice up the avocado and cherry tomatoes. Remove the peppers from the oven and blitz all red pepper hummus ingredients in a food processor.
Remove the hash browns from the oven and assemble each hash brown. Two with sliced avocado, cherry tomatoes and crème fraîche, Two with red pepper hummus and peanut rayu and finally, two with pea and mint hummus dressed with pea shoots.