We love to see all the creative ways our #StrongSquad enjoy our food, particularly our Cauliflower Hash Browns – so here’s a new recipe for y’all. The Cauliflower Hash Brown ‘Florentine’
4 Strong Roots Cauliflower Hashbrowns
1 teaspoon olive oil
1-pint crimini mushrooms - quartered
1 shallot - thinly sliced
2 garlic cloves - finely minced
10 oz baby spinach - ¾ large box spinach
For the Vegan Hollandaise:
1 12-ounce package silken tofu
4 tablespoons nutritional yeast
1 tablespoon cornstarch
1/2 lemon - juiced
½ teaspoon turmeric
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon sea salt
¼ teaspoon black pepper
method (tick as you go)
Bake cauliflower hashbrowns in oven as per package instructions.
While hash browns are cooking. Heat a large pan over medium-high heat and add the oil.
Place the sliced shallot and garlic in the pan and cook with mushrooms until golden brown.
Remove from pan and set aside. In the same pan add spinach and toss until it begins to wilt. It should only take two or three minutes. Remove from the pan and set aside.
Blend the silken tofu, nutritional yeast, cornstarch, lemon juice, turmeric, onion powder, garlic powder, sea salt, and black pepper in a food processor or high-speed blender until smooth and creamy. This is your hollandaise sauce, set it aside and work on other components - So simple!
To assemble, top each hash brown with wilted spinach and mushrooms. Drizzle with hollandaise sauce and serve for the perfect vegan bunch!