Cauliflower Patties are the kind of dish that takes humble ingredients and transforms them into something golden, cheesy, and absolutely irresistible. Each bite has just the right combination of crispy edges and tender centers, packed with savory flavor and a little hint of garlic. Whether you’re serving them as a cozy side dish for a weeknight dinner, featuring them as a show-stealing vegetarian main, or simply sneaking a few straight from the pan, these Cauliflower Patties deserve a spot in every cook’s repertoire.
Ingredients You’ll Need
One of the things I love most about this recipe is how it relies on pantry basics and a few fresh staples. Each ingredient plays a special role, whether it’s adding creaminess, binding everything together, or giving that crave-worthy crunch and color. Here’s what you’ll need:
- Cauliflower: A medium head, cut into florets – the star of the show, bringing lightness and a mild flavor that pairs beautifully with the cheeses.
- Eggs: Two large eggs are essential for binding the mixture, so the patties hold together when frying.
- Cheddar Cheese: Use 1/2 cup shredded for melty pockets and extra richness in every bite.
- Parmesan Cheese: Adds a nutty, salty depth that makes these patties downright addictive.
- Breadcrumbs: Half a cup, regular or gluten-free – this is key for structure and that classic crispy texture.
- Garlic: Two cloves minced, giving the patties that savory, aromatic backbone.
- Fresh Parsley: Two tablespoons chopped for color and a fresh, herbal pop.
- Salt: Half a teaspoon to enhance all the flavors and bring balance.
- Black Pepper: A quarter teaspoon for a hint of warmth and gentle spice.
- Olive Oil: Two tablespoons for frying, ensuring a golden, crisp exterior.
How to Make Cauliflower Patties
Step 1: Cook and Prep the Cauliflower
First, steam or boil the cauliflower florets until they’re fork-tender, about 8 to 10 minutes. Drain them thoroughly to avoid soggy patties—you want as little moisture as possible. Let the florets cool slightly before mashing them with a fork or pulsing them a few times in a food processor. You’re aiming for tiny bits, not a puree, to keep some texture in your Cauliflower Patties.
Step 2: Mix in the Good Stuff
Transfer the chopped cauliflower into a large mixing bowl. Add the eggs, shredded cheddar, grated Parmesan, breadcrumbs, garlic, chopped parsley, salt, and pepper. Stir everything together gently until the mixture looks uniform and holds its shape when pressed. This is the moment when all those delicious flavors come together and the magic of Cauliflower Patties really begins.
Step 3: Shape Your Patties
Scoop out about a quarter cup of the cauliflower mixture for each patty. With clean hands, shape each scoop into a small, thick disc, pressing just enough to make sure they’re compact. If the mixture is sticking to your hands, try dampening them with a bit of water before shaping the patties.
Step 4: Fry Until Crispy and Golden
Heat the olive oil in a large nonstick skillet over medium heat. Once it’s hot and shimmering, gently lay the patties into the pan, working in batches to avoid overcrowding. Cook for 3 to 4 minutes on each side until deeply golden and crisp. When they’re ready, move the patties to a paper towel–lined plate to drain any excess oil. The result? A plate of sizzling, tempting Cauliflower Patties that are hard to resist.
How to Serve Cauliflower Patties
Garnishes
Give your Cauliflower Patties a sprinkling of fresh parsley or chives for a pop of green. A dollop of sour cream or Greek yogurt works beautifully for extra creaminess and a touch of tang. If you love a little spice, a dash of chili flakes or a drizzle of hot sauce can be the ultimate finishing touch.
Side Dishes
These patties pair effortlessly with a crisp, lemony salad, roasted vegetables, or simple steamed greens. They’re also fantastic tucked into a warm pita with crunchy slaw and your favorite sauce, making them feel right at home at lunch or dinner.
Creative Ways to Present
Try stacking Cauliflower Patties high and serving them burger-style with tomato, lettuce, and a swipe of herby mayo. Mini versions make brilliant party bites or appetizers, especially when paired with a trio of dips for dunking. Their golden color and aroma make them as pretty as they are tasty, so let your presentation match their appeal.
Make Ahead and Storage
Storing Leftovers
Cool the patties completely, then pop any extras into an airtight container and store in the fridge for up to 3 days. Layering with a piece of parchment or wax paper helps prevent them from sticking together. This way, Cauliflower Patties are always just a quick reheat away.
Freezing
To freeze, arrange patties in a single layer on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer to a freezer bag or container. They’ll stay fresh and flavorful for up to 2 months, making them an easy make-ahead favorite.
Reheating
For best results, reheat Cauliflower Patties in a nonstick skillet over medium heat until warmed through and crispy again, about 2-3 minutes per side. Alternatively, a few minutes in a hot oven or air fryer will revive their texture and fresh-from-the-pan taste.
FAQs
Can I make Cauliflower Patties without cheese?
Absolutely! While cheese adds great flavor and helps with binding, you can substitute with extra breadcrumbs or a dairy-free alternative if desired. Just be sure the mixture holds together before cooking.
How do I make Cauliflower Patties gluten-free?
Simply use gluten-free breadcrumbs, and double-check your cheese is labeled gluten-free. The rest of the recipe is naturally free from gluten, making these a friendly and flexible option for various diets.
Can I bake Cauliflower Patties instead of frying?
Yes, you sure can. Arrange them on a lined baking sheet and bake at 400°F for about 20 minutes, flipping halfway through. You’ll still get a lovely crisp outside with a little less oil.
What sauce goes best with Cauliflower Patties?
Sour cream, Greek yogurt, or even a creamy tahini sauce all work beautifully. For a zesty twist, try a quick yogurt dip with lemon, garlic, and fresh herbs—perfect for dunking!
Can I add other veggies or seasonings?
Definitely! Finely diced green onions or a pinch of chili flakes can boost flavor and color. Feel free to get creative and make these patties truly your own.
Final Thoughts
Whether you’re dressing them up for a party or just craving a cozy, nourishing comfort food, these Cauliflower Patties are always a hit. There’s something about that golden crust and cheesy goodness that keeps everyone coming back for more. Give them a try, and don’t be surprised if they become a new staple in your kitchen!
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Cauliflower Patties Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6–8 patties
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These crispy and flavorful cauliflower patties are a delicious vegetarian side dish or snack option. Packed with cauliflower, cheese, and herbs, these patties are easy to make and perfect for a light meal.
Ingredients
Cauliflower Patties:
- 1 medium head cauliflower (cut into florets)
- 2 large eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (regular or gluten-free)
- 2 cloves garlic (minced)
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil for frying
Instructions
- Prepare Cauliflower: Steam or boil the cauliflower florets until tender. Drain and mash or process until finely chopped.
- Mix Ingredients: Combine cauliflower with eggs, cheeses, breadcrumbs, garlic, parsley, salt, and pepper.
- Shape and Cook: Form mixture into patties and fry in olive oil until golden and crispy.
- Serve: Drain on paper towels and serve warm.
Notes
- For extra flavor, consider adding chopped green onions or chili flakes.
- Bake patties at 400°F for a lighter option.
- Serve with sour cream, yogurt dip, or as a sandwich filling.
Nutrition
- Serving Size: 1 patty
- Calories: 110
- Sugar: 1g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
