Step 1

Finely chop the cauliflower in a food processor or with a hand grater to form a ‘rice’. Thermomix, pulse in two batches until finely chopped (look through the lid each pulse to check consistency). Place in a bowl with ½ tsp salt for 30-60 minutes.

Step 2

Preheat the oven to 180°C/350°F (fan-forced).

Step 3

Once the cauliflower has sat for 30-60 minutes, wring out the moisture really well with a clean cloth.

Step 4

Mix with the rest of the ingredients and place on a lined baking tray forming into ‘hash browns’.

Step 5

Bake for 30 minutes or until browned and crisp.

Step 6

Make the Sriracha Mayo by combining the ingredients together in a small bowl.

Step 7

With the mayo.

Step 8

Enjoy as part of a cooked breakfast.

Step 9

Re-heat in a low oven or sandwich press until just hot.

Step 10

Store in an airtight container in the fridge or freezer.