Cheesy Cauliflower Patties
Golden, crispy, and packed with cheesy goodness!
Equipment
- Large mixing bowl
Ingredients
For the Patties:
- 1 medium head cauliflower ~2 lbs, cut into florets
- 2 large eggs
- ½ cup panko breadcrumbs or gluten-free alternative
- ¼ cup all-purpose flour or gluten-free blend
- 1 cup shredded cheese cheddar, mozzarella, or Gruyère, divided
- 2 cloves garlic minced
- ¼ cup fresh herbs parsley, chives, or dill, finely chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika
For Cooking:
- 3 tablespoons olive oil
- Optional Flavor Additions:
- 1 tablespoon Dijon mustard
- ¼ teaspoon cayenne pepper
- 2 tablespoons grated Parmesan
- 2 tablespoons chopped sun-dried tomatoes
- Zest of 1 lemon
Instructions
1️⃣ Prepare the Cauliflower
- Boil cauliflower florets in salted water for 5-7 minutes until fork-tender.
- Drain well and let steam-dry. For best results, wrap in a clean towel and squeeze out excess moisture.
2️⃣ Make the Patty Mixture
- Mash cauliflower in a bowl (leave some texture).
- Add eggs, ¾ cup cheese, breadcrumbs, flour, garlic, herbs, salt, pepper, and paprika. Mix well.
- Rest the mixture for 10 minutes to absorb moisture.
3️⃣ Shape & Cook the Patties
- Heat 2 tbsp oil in a skillet over medium heat.
- Form mixture into 3-inch patties (~¼ cup each).
- Press remaining cheese onto each patty.
- Cook 3-4 minutes per side until golden brown and crispy.
- Drain on paper towels.
4️⃣ Serve & Enjoy
- Garnish with fresh herbs or a dollop of sour cream.
- Serve hot for the best crispy texture!
Notes
- Mediterranean: Use feta, olives, and oregano. Serve with tzatziki.
- Spicy Southwest: Add jalapeños, cumin, and pepper jack cheese.
- Italian: Mix in Parmesan, sun-dried tomatoes, and basil. Serve with marinara.
- Loaded Baked Potato Style: Add bacon bits, chives, and top with sour cream.
Nutrition
Serving: 1gCalories: 190kcalCarbohydrates: 10gProtein: 9gFat: 12g
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