Cheddar Cauliflower Hash With Herb Butter Recipe

About this recipe

A hearty and keto-friendly English breakfast with golden cauliflower hash, creamy cheddar, and a touch of herb-infused butter.

Ingredients

• - Schwartz Sesame Seeds
• 250 G Sempio Gochujang
• 1 Bunch Spring Onions 1 Bunch
• 1 Kg Super Chicks Bite-Size Chicken Bites 1Kg
• 500 Ml Hd Rice Vinegar, 500Ml
• - Ktc Minced Garlic Paste
• 1 L Crisp N Dry Oil
• - Natco Black Pepper Whole
• 750 G Top-Op Table Salt Drums
• 500 Ml Haday Signature Dark Soy Sauce, 500Ml
• 100G Rajah Spices Ground Paprika Powder
• 1 head Cauliflower
• 200 g Cheddar Cheese
• 200 g Butter Cookies
• 100 g Garlic
• 50 g Parsley Leaves
• 100 g Salt
• 50 g Black Pepper

Instructions

1. 1. Wash and chop the cauliflower into small, rice-sized pieces using a knife or food processor.
2. 2. Finely chop the parsley and mince the garlic for later use.
3. 3. Heat half the butter in a large skillet over medium heat until melted and bubbling.
4. 4. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
5. 5. Add the chopped cauliflower to the skillet, seasoning with salt and pepper, and cook for 10 minutes while stirring occasionally.
6. 6. Grate the cheddar cheese and set it aside for later use.
7. 7. Stir in the grated cheddar cheese into the cauliflower and cook for another 3-4 minutes until melted and creamy.
8. 8. In a separate small pan, melt the remaining butter and stir in the chopped parsley to make herb butter.
9. 9. Plate the cauliflower hash, drizzle with herb butter, and garnish with any extra parsley if desired.
10. 10. Serve warm and enjoy your hearty, flavorful breakfast.