Try this cauliflower cakes recipe if you're into healthy, low carb, and delicious. It'll be like treating your family to a fancy-pants dish from some richy-rich restaurant, because these oven baked
cauliflower fritters not only taste great, but they look fantastic, and they're easy make. Just ball your cauliflower into flavorful balls, press them out into cakes, and bake them in the oven. I like
to top mine with a creamy sauce, but that's optional. Serve these cauliflower cakes over a bed of spinach and you've got a low carb, light and delicious meal.
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What You Need To Make Cauliflower Cakes
3 cups of grated CAULIFLOWER
½ cup of freshly grated CHEESE
2 EGGS beaten
1 Tbsp chopped JALAPENO
¼ cup finely chopped BELL PEPPER
2 finely chopped GREEN ONIONS
1-2 cloves minced GARLIC
1 tsp dried ITALIAN SEASONING
1 tsp TURMERIC
1 tsp GARLIC POWDER
1 tsp SMOKED PAPRIKA
1 tsp CHILI POWDER
PARCHMENT PAPER for baking
MAYONNAISE and LEMON for dressing
How to Cook Cauliflower Cakes
Spread parchment paper onto a baking sheet, and DEFINITELY USE PARCHMENT PAPER, otherwise your cauliflower cakes might stick after baking.
Grate fresh cauliflower into granules resembling "poprocks". Since I'm a masochist, I like to use a hand grater, but feel free to use a food processor, however, I think grating the cauliflower by
hand actually makes the cauliflower cakes lighter and fluffier. If you do use a food processor, don't over-process the cauliflower into a doughy consistency, unless you prefer a more dense
cauliflower patty.
In a bowl, add the grated cauliflower and the rest of the ingredients.
Mix all ingredients well, then separate into individual portions for cakes.
Form each portion into a ball and squeeze out excess liquid.
Form the cauliflower ball into a ½ inch thick patty and place on the parchment paper, the cakes will not hold together well before cooking, but you can adjust the shape and size of each patty
while on the baking sheet.
Place the cauliflower cakes in an oven preheated to 400 degrees Fahrenheit and cook approx. 30-40 minutes, or until the cauliflower cakes color and firm up.
Remove cauliflower cakes from the oven and serve over a bed of greens.
I like to top the cauliflower cakes with a simple dressing of mayonnaise and lemon, and adding a dash of jalapeno pickling juice or horseradish isn't a terrible idea!
Quick Dressing for Cauliflower Fritters
½ cup MAYONNAISE
2-3 Tbsp LEMON JUICE
minced LEMON ZEST
1 tsp finely chopped PICKLE, JALAPENO, or GARLIC
Mix ingredients in a small bowl, adjust to taste. Refrigerate until ready to serve.
Give these beautiful cauliflower cakes a try and let me know what you think, and if you liked the recipe, then click some of the buttons below to share it with friends and family. I appreciate it!
--Chef Buck
