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Cauliflower Cakes

These little patties are soft in the middle and crispy outside. People who claim they don’t like cauliflower have been known to eat them with gusto! For extra crunch, use a bread that has sunflower or other seeds in it. These patties are delicious served plain or with a tomato or cheese sauce. Accompany them with a green salad.

Ingredients: 

Ingredients: 

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1 medium-sized cauliflower (about 1 ½ lb.), cut into florets
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2 cups whole-grain breadcrumbs, or as needed
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⅓ cup crunchy cashew butter
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½ cup finely chopped green onions
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1 to 2 Tbs. olive oil

Instructions: 

  1. Steam cauliflower florets 10 minutes, or until very tender. Transfer to mixing bowl, and mash with potato masher until only small lumps remain.
  2. Stir in 1 1/2 cups breadcrumbs, cashew butter and green onions, and season to taste with salt and pepper. Add more breadcrumbs, if necessary, to make mixture hold together.
  3. Shape into 12 patties, about 1/2-inch thick. Spread remaining breadcrumbs on sheet of wax paper. Coat patties on both sides with breadcrumbs. 4. Heat 1 Tbs. oil in large skillet over medium heat. Add half of patties, and cook 5 minutes on each side, or until browned. Transfer to paper towel–lined plate. Repeat with remaining patties and oil. Serve immediately.

Nutrition Information: 

Calories: 
170
Protein: 
6 g
Total Fat: 
10 g
Saturated Fat: 
1 g
Carbohydrates: 
16 g
Cholesterol: 
mg
Sodium: 
370 mg
Fiber: 
4 g
Sugar: 
4 g
Yield: 
Serves 6

Comments on this Recipe

This was yummy. I didnt have any cashew butter so I used some ground up cashews and peanut butter.

This recipe was in VT Magazine several years ago and we loved it. I had misplaced the recipe and was delighted to find it here. We like them with salsa.