nutritional information

Per 3/4-cup serving:

  • Calories: 85
  • Protein: 2 g
  • Total Fat: 4 g
  • Saturated Fat: <1 g
  • Carbohydrates: 12 g
  • Cholesterol: 0 mg
  • Sodium: 182 mg
  • Fiber: 3 g
  • Sugar: 3 g
Vegan Gluten-Free

Cajun Cauliflower Hash

Serves 4

30 minutes or fewer

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

September 2010 p.75

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