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Recipe Ingredients

  • 1 (10-oz.) bag Birds Eye Steamfresh Savory Herb Riced Cauliflower
  • 1 large egg, lightly beaten
  • 1 cup shredded cheddar cheese
  • 1/2 cup Parmesan
  • 1/2 cup plain pork rinds, ground
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. cayenne pepper (optional)
  • Kosher salt
  • Freshly cracked black pepper
  • 2 Tbsp. chives, chopped (for garnish)

Recipe Directions

  • Preheat oven to 400 degrees.
  • Cook riced cauliflower per package instructions and let cool.
  • Place in a clean dish towel or cheesecloth and ring out any excess water.
  • Place cauliflower in a bowl, add rest of ingredients and combine well.
  • Form into six hash brown squares (approx 1/3 packed cup of mix) on a parchment-lined baking sheet.
  • Bake for 15-20 minutes.

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