Cajun Cauliflower Hash Recipe | Vegetarian Times Skip to main content

Cajun Cauliflower Hash

Serve this hash for breakfast or brunch as a low-calorie twist on a classic dish. Make a day ahead, and reheat when ready to serve.



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1 ½ tsp. chili powder
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½ tsp. dried thyme
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¼ tsp. salt
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¼ tsp. ground black pepper
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1 Tbs. olive oil
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¾ cup chopped onion
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2 cloves garlic, minced (2 tsp.)
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2 cups diced cauliflower florets (8 oz.)
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1 celery stalk, diced (¼ cup)
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1 cup frozen hash brown potatoes (not patties)
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¾ cup diced green bell pepper
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1 Tbs. chopped parsley


1. Combine chili powder, thyme, salt, and pepper in small dish. Set aside.

2. Heat oil in large skillet over medium heat. Add onion and garlic, and sauté 3 to 4 minutes, or until onion is translucent. Add chili powder mixture, and cook 30 seconds.

3. Add cauliflower, celery, and 1/3 cup water. Cover, and cook 4 minutes, stirring occasionally.

4. Add potatoes and bell pepper. Cover, and cook 3 to 4 minutes, or until cauliflower is crisp-tender. Add 2 to 3 Tbs. water during cooking if mixture becomes dry. Remove from heat. Stir in parsley, and serve.

Nutrition Information: 

2 g
Total Fat: 
4 g
Saturated Fat: 
<1 g
12 g
0 mg
182 mg
3 g
3 g
Serves 4