Cauliflower Rosti

February 20, 2017
Lyndall McAlpine

A great alternative to toast

It’s 15 degrees in the middle of summer today!!! I felt like something warm for breakfast instead of my usual shake or nutola. I usually love my vegie scrambled eggs but there was no zucchinis to be found in the garden and we had eaten all the broccoli and asparagus last night, but I did have some cauliflower rice leftover from my cauliflower rice sushi so voila!

  • about one cup of cauliflower rice
  • one egg
  • 1 tablespoon parmesan cheese
  • chopped basil
  • salt, pepper

great with just avo, or whatever you like!


Variation – GL, DF

  • 1/2 onion
  • 1 clove garlic
  • 1 cup cauliflower rice
  • 1 chilli
  • 2 eggs
  • 1 cup grated zucchini, place in sieve, sprinkle with salt and leave 15 min then squeeze liquid out)
  • handful chopped coriander
  • salt, pepper


  1. Saute onion, chilli and garlic until soft
  2. add cauliflower and zucchini and sauté some more liquid out
  3. add coriander and seasoning
  4. cool, then add eggs
  5. Either make fritters or spoon into greased muffin tins

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