Description

These Spinach and Cheese Stuffed Cauliflower Patties are a delicious and healthy appetizer or side dish featuring tender cauliflower mixed with fresh spinach, mozzarella, Parmesan cheese, and seasonings. Lightly pan-fried to golden perfection, they offer a flavorful, low-carb alternative to traditional patties. Perfect as a snack or meatless main course, they’re easy to prepare and can also be baked for a lighter option.

Ingredients

Scale

Vegetables

1 medium head cauliflower (about 4 cups florets)
1 cup fresh spinach, chopped
1 clove garlic, minced

Dairy & Eggs

1 large egg
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese

Others

¼ cup breadcrumbs
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon Italian seasoning
1–2 tablespoons olive oil (for cooking)

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Instructions

Prepare Cauliflower: Cut the cauliflower into florets and steam or boil until very tender, about 8–10 minutes. Drain well and let cool slightly.
Mash and Drain Cauliflower: Mash the cooked cauliflower or pulse it in a food processor until finely crumbled. Transfer to a clean kitchen towel and squeeze out as much moisture as possible to ensure the patties hold together.
Mix Ingredients: In a large bowl, combine the mashed cauliflower, chopped spinach, egg, mozzarella, Parmesan, breadcrumbs, garlic, salt, pepper, and Italian seasoning. Mix thoroughly until all ingredients are well incorporated.
Form Patties: Shape the mixture into small patties, approximately 2 tablespoons each, to make about 10–12 patties.
Cook Patties: Heat olive oil in a non-stick skillet over medium heat. Cook patties in batches for 3–4 minutes per side, or until golden brown and cooked through.
Drain and Serve: Remove patties from skillet and drain on paper towels to remove excess oil. Serve warm as an appetizer, side dish, or snack.

Notes

These patties can alternatively be baked at 400°F (200°C) for 18–20 minutes, flipping halfway through for even cooking.
Great as a side dish, snack, or meatless main course.
You can use frozen spinach—just thaw completely and squeeze out the moisture before adding to the mixture to avoid sogginess.
To make gluten-free, substitute regular breadcrumbs with gluten-free breadcrumbs.