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AULIFLOWER  FETA NASH BROWNS  SMOKY BAKED BEANS

Welcome to a world of bold flavors—this recipe for Cauliflower Feta Hash Browns with Smoky Baked Beans is the ultimate comfort food with a delicious twist!

Yields1 Serving
Cook Time40 mins

 1 tbsp olive oil
 1 onion finely sliced
 1 garlic clove, crushed
 ½ tbsp smoked paprika
 400 g (14oz) tin butter
 beans, drained
 400 g (14oz) tin cannellini beans, drained
 500 g (llb ¾oz) passata
 1 tbsp Worcestershire sauce 1 vegetable stock cube
 ½ tsp caster sugar (optional)
For the HASH BROWNS:
 ½ cauliflower (about 250g/9o
 1009 (3Y,oz) feta, crumbled into small pieces
 2 tbsp capers, roughly chopped Small bunch dill, finely chopped, plus extra to serve
 1 Large egg
 75 g (2Y,oz) gram (chickpea) flour Olive oil spray
 1 Yoghurt

1

 ln a medium saucepan, heat the oil over a medium heat. Add the anion and seasoning and cook for 10 mins until translucent. Add the garlic and l tsp paprika and cook for a further 2 mins

2

 

Stir in the butter beans and cannellini beans, the passata, Worcestershire sauce, stock, sugar and 100ml (3½fl oz) water. Simmer for 25 mins, stirring occasionally until thickened.

3

Meanwhile, whizz the cauliflower in a food processor to crumbs. ln a large mixing bowl, combine all of the hash brown ingredients, season well then shape into 12 golf ball-sized balls, flattening slightly to make a dise roughly l½cm (¾in) thick.

4

Heat the air fryer to 180°C/350°F. You'II need to cook the hash browns in two batches (reheat the first batch when the beans are ready ). Spray with oil, then bake on a parchment liner for 8 mins, then flip, spray again and cook for a further 8 mins. Serve with the beans on the side, topped with yoghurt, ½ tsp paprika and dill.

Ingredients

 1 tbsp olive oil
 1 onion finely sliced
 1 garlic clove, crushed
 ½ tbsp smoked paprika
 400 g (14oz) tin butter
 beans, drained
 400 g (14oz) tin cannellini beans, drained
 500 g (llb ¾oz) passata
 1 tbsp Worcestershire sauce 1 vegetable stock cube
 ½ tsp caster sugar (optional)
For the HASH BROWNS:
 ½ cauliflower (about 250g/9o
 1009 (3Y,oz) feta, crumbled into small pieces
 2 tbsp capers, roughly chopped Small bunch dill, finely chopped, plus extra to serve
 1 Large egg
 75 g (2Y,oz) gram (chickpea) flour Olive oil spray
 1 Yoghurt

Directions

1

 ln a medium saucepan, heat the oil over a medium heat. Add the anion and seasoning and cook for 10 mins until translucent. Add the garlic and l tsp paprika and cook for a further 2 mins

2

 

Stir in the butter beans and cannellini beans, the passata, Worcestershire sauce, stock, sugar and 100ml (3½fl oz) water. Simmer for 25 mins, stirring occasionally until thickened.

3

Meanwhile, whizz the cauliflower in a food processor to crumbs. ln a large mixing bowl, combine all of the hash brown ingredients, season well then shape into 12 golf ball-sized balls, flattening slightly to make a dise roughly l½cm (¾in) thick.

4

Heat the air fryer to 180°C/350°F. You'II need to cook the hash browns in two batches (reheat the first batch when the beans are ready ). Spray with oil, then bake on a parchment liner for 8 mins, then flip, spray again and cook for a further 8 mins. Serve with the beans on the side, topped with yoghurt, ½ tsp paprika and dill.

Notes

CAULIFLOWER FETA NASH BROWNS

A delightful spin on hash browns paired with smoky baked beans, featuring cauliflower, feta, and capers. A flavorful, satisfying meal ready in just 40 minutes!

Conclusion

Reimagine comfort food with this unique twist on hash browns and beans! Crispy cauliflower feta hash browns paired with smoky baked beans make for a delicious, wholesome meal.