Print

Cheesy Cauliflower Patties: The Ultimate Guide to Deliciousness

Print Recipe

Delicious and healthy cheesy cauliflower patties, perfect as a side or vegetarian main course. Packed with flavor!

Ingredients

Scale
  • 1 large head of cauliflower (about 2 pounds), cut into florets
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped green onions
  • 1/4 cup all-purpose flour (or gluten-free blend)
  • 2 large eggs, lightly beaten
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional, for a little kick)
  • 2 tablespoons olive oil (or vegetable oil), for cooking

Instructions

  1. Steam or Boil the Cauliflower: Steam the cauliflower florets until very tender, about 10-15 minutes, or boil them in salted water for about 8-12 minutes. Ensure they are easily pierced with a fork.
  2. Drain the Cauliflower Thoroughly: Drain the cooked cauliflower really well. If boiled, let it sit in a colander for a few minutes to allow excess water to drain off. Gently press down on it with a spoon to help release more moisture.
  3. Mash the Cauliflower: Mash the cauliflower using a potato masher, a fork, or a food processor. If using a food processor, be careful not to over-process it into a puree. Aim for a slightly chunky texture.
  4. Cool the Cauliflower: Let the mashed cauliflower cool slightly before adding the other ingredients. Spread the mashed cauliflower out on a plate to speed up the cooling process.
  5. Combine the Cauliflower and Cheeses: In a large bowl, combine the mashed cauliflower, shredded cheddar cheese, and grated Parmesan cheese.
  6. Add the Green Onions and Garlic: Stir in the chopped green onions and minced garlic.
  7. Incorporate the Flour and Spices: Add the all-purpose flour (or gluten-free blend), onion powder, salt, black pepper, and red pepper flakes (if using).
  8. Bind with Eggs: Pour in the lightly beaten eggs. Mix everything together until well combined. Be careful not to overmix.
  9. Check the Consistency: The mixture should be moist but not too wet. If it seems too wet, add a little more flour, one tablespoon at a time, until you reach the desired consistency.
  10. Shape the Patties: Using your hands or a spoon, scoop out about 1/4 cup of the cauliflower mixture and form it into a patty. Gently flatten the patty to about 1/2 inch thickness. Repeat with the remaining mixture.
  11. Heat the Oil: Heat the olive oil (or vegetable oil) in a large skillet over medium heat.
  12. Cook the Patties: Carefully place the patties in the hot skillet, making sure not to overcrowd the pan. Cook for about 4-5 minutes per side, or until golden brown and crispy. Flip the patties gently with a spatula.
  13. Ensure They Are Cooked Through: Insert a toothpick into the center. If it comes out clean, they’re ready.
  14. Drain on Paper Towels: Remove the patties from the skillet and place them on a plate lined with paper towels to drain off any excess oil.
  15. Serve: Serve warm with your favorite toppings, such as sour cream, chives, or hot sauce.

Notes

  • Don’t overcook the cauliflower.
  • Drain the cauliflower thoroughly to avoid soggy patties.
  • Don’t overmix the batter.
  • Use a non-stick skillet.
  • Don’t overcrowd the pan.
  • Adjust seasoning to taste.
  • The cauliflower mixture can be prepared ahead of time and stored in the refrigerator for up to 24 hours.
  • Cooked patties can be frozen.

Find it online: https://www.yumbymika.com/cheesy-cauliflower-patties/