Cheesy Cauliflower Patties

Save this recipe on:

Golden on the outside, soft and cheesy on the inside — Cheesy Cauliflower Patties are the ultimate comfort food disguised as a wholesome veggie dish. Whether you’re looking for a flavorful appetizer, a vegetarian lunch option, or a creative way to sneak more vegetables onto your plate, these patties deliver with their irresistible texture and savory taste.

Each bite offers a delightful balance of nutty cauliflower, sharp cheese, and just the right amount of herbs and seasonings. Pan-fried until perfectly crisp, they pair beautifully with sour cream, marinara, or even tucked inside a sandwich. A must-try for both cauliflower lovers and skeptics alike!

---

Ingredients for Cheesy Cauliflower Patties

• 1 medium head of cauliflower, cut into florets
• 2 large eggs
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs (regular or panko)
• 2 tablespoons all-purpose flour
• 2 tablespoons chopped fresh chives (plus extra for garnish)
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Olive oil or vegetable oil, for frying

---

Step 1: Steam and Mash the Cauliflower

Begin by steaming the cauliflower florets until they are tender, which usually takes about 10 minutes. You can also boil them if you prefer, but steaming retains more flavor. Once cooked, drain thoroughly and mash with a fork or potato masher until smooth. Avoid over-mashing — you want a slightly textured mixture, not a purée.

---

Step 2: Mix the Ingredients

In a large mixing bowl, combine the mashed cauliflower with the eggs, cheddar cheese, Parmesan, breadcrumbs, flour, chives, minced garlic, salt, and pepper. Stir until everything is well incorporated. The mixture should hold together; if it’s too wet, add a bit more breadcrumbs or flour.

---

Step 3: Shape the Patties

Using your hands, form the cauliflower mixture into small patties, about 2 inches wide and ½ inch thick. This size makes them easier to handle and ensures they cook evenly. Lay the shaped patties onto a plate or tray lined with parchment paper.

---

Step 4: Fry Until Golden

Heat a few tablespoons of oil in a skillet over medium heat. Once hot, add the patties in batches, making sure not to overcrowd the pan. Fry each side for about 3–4 minutes, or until golden brown and crispy. Transfer cooked patties to a paper towel-lined plate to drain excess oil.

---

Step 5: Serve and Garnish

Serve the patties warm, garnished with extra chopped chives. They pair well with sour cream, Greek yogurt, ranch dressing, or a zesty marinara sauce.

---

Storage Instructions

To keep your Cheesy Cauliflower Patties fresh and flavorful:

• Refrigerator: Store in an airtight container for up to 4 days. Let them cool completely before sealing to avoid condensation.
• Freezer: Place the patties in a single layer on a baking sheet to freeze individually. Once frozen, transfer to a freezer-safe bag or container. They keep well for up to 2 months.
• Reheating: Reheat in a skillet over medium heat until warmed through and crispy again, or place in a 375°F (190°C) oven for 10–12 minutes. Avoid microwaving if you want to retain their crispy texture.

---

Estimated Nutrition (Per Patty)

• Calories: ~90
• Protein: 5g
• Carbohydrates: 6g
• Fat: 5g
• Fiber: 2g
• Sugar: 1g
• Cholesterol: 35mg
• Sodium: 200mg

(Values are approximate and may vary depending on exact ingredients used.)

---

Frequently Asked Questions

1. Can I make these patties ahead of time?

Yes! Shape the patties and store them in the fridge (uncooked) for up to 24 hours before frying.

2. What can I use instead of breadcrumbs?

You can use almond flour for a low-carb option or crushed crackers for a more indulgent crunch.

3. Are they gluten-free?

Not by default, but you can easily substitute gluten-free breadcrumbs and flour to make them gluten-free.

4. Can I bake these instead of frying?

Absolutely. Bake at 400°F (200°C) for 20–25 minutes, flipping halfway, until golden and crisp.

5. What cheese works best?

Cheddar and Parmesan offer a great mix of flavor and meltability, but feel free to experiment with mozzarella, Gruyère, or feta.

6. How do I prevent them from falling apart?

Make sure the mixture isn’t too wet and let them sit for a few minutes before frying to help them hold their shape.

7. What sauces go well with these?

Try sour cream, ranch, marinara, sriracha mayo, or even a garlic yogurt dip.

8. Can I add other vegetables?

Yes! Finely chopped spinach, grated zucchini (squeeze out water), or carrots can be added for extra nutrients and color.

---

Print

Save this recipe on: