1 head cauliflower
1 teaspoon salt
1½ tablespoons olive oil
1 teaspoon finely chopped fresh thyme
2 teaspoons finely chopped fresh parsley
½ teaspoon pepper
½ cup grated Parmesan cheese
2 eggs
Preheat oven to 400 degrees Fahrenheit.
Rice the cauliflower by cutting into large florets and then either grating on a cheese grater or throwing into a food processor and pulsing.
Sprinkle salt evenly over the cauliflower. Work the salt into the cauliflower using your hands.
Let the cauliflower/salt mixture sit for 20 minutes.
Put the cauliflower/salt mixture in a cheesecloth and squeeze out the liquid. Remove as much liquid as you can. Discard the liquid.
In a bowl, add olive oil, thyme, parsley, pepper, Parmesan cheese and eggs. Add the cauliflower and mix well.
Place a piece of parchment paper on a baking sheet. Shape each hash brown into a rectangle right on the parchment paper.
Bake in oven for 35 to 45 minutes.