Friday, March 9, 2012

Recipe: Cauliflower Cakes

Inspired by the recipe at A Good Appetite, this cauliflower cake recipe makes a surprisingly low-calorie side dish with nearly 3g of protein per 3-inch cake.

Recipe makes 12 3-inch cakes.


  • 3 cups cooked cauliflower - mashed (still a little chunky - don't make it into a paste)
  • 3 large eggs
  • 3/4 cup shredded sharp cheddar cheese
  • 1 cup panko bread crumbs
  • 1/2 cup finely diced onion
  • 1.5 tsp kosher salt
  • .5 tsp black pepper
  • 3 tsp extra virgin olive oil, divided

Fresh cauliflower is best here, I found the smallest head I could at the grocer, cut it into florets, and boiled it for 10 minutes (still slightly firm). Let cool, then mash to a slightly chunky consistency.

Dice onion, heat  1 tsp of the olive oil in a pan, then add onion and saute until it just begins to caramelize.

this one's a tad blurry - I'll get a better one soon.

Combine cauliflower, onion, salt, panko, cheese, and eggs in a large mixing bowl. Mixture will be moist, but still a bit loose. 

Heat a large skillet, griddle pan, or electric griddle. I set my electric griddle to 375. Lightly coat surface with 1/3 of the remaining olive oil. Working in batches of four cakes, scoop a scant 1/3 cup of mixture and flatten into a cake on the cooking surface. 

Cook 4-5 minutes per side, until golden brown. 

These do have a tendency to crumble - turn carefully - and if they do, well then there's little bits of golden brown and delicious goodness to nibble. 

The final product. 

These are particularly good the next day, reheated on the griddle. I like mine with a little light sour cream, the Man prefers his plain. 

Nutritional details - serving size is 1 cake (from recipe builder at  Calories: 53, Total fat: 3.5g, Saturated fat: 1.2, cholesterol 35mg, sodium 348mg, carbohydrate 2.5g, dietary fiber 0.8g, sugars 0.6g, protein 2.9g

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