Vegetarian Cauliflower Patties Recipe

Introduction

These vegetarian cauliflower patties are a delicious and satisfying way to enjoy a healthy vegetable. Crispy on the outside and tender on the inside, they make a perfect snack, appetizer, or light meal.

Ingredients

• 14.11 ounces (400 g) cauliflower florets
• 1 cup (120 g) mature cheddar cheese or another strong cheese, coarsely grated
• 1⅓ teaspoons dried parsley
• ⅓ teaspoon garlic granules
• ⅓ teaspoon onion granules
• ⅓ teaspoon fine sea salt plus pepper to taste
• 7 tablespoons (45 g) breadcrumbs plus 2 more for coating
• 2 tablespoons olive oil
• 1 egg lightly beaten

Instructions

1. Step 1: Place the cauliflower florets in a pot with about an inch of water. Cover and bring to a boil, then reduce heat and simmer for 4-5 minutes until softened but not fully cooked. Drain and allow to cool.
2. Step 2: Once cooled, pat the cauliflower dry with a paper towel to remove excess moisture.
3. Step 3: Transfer the cauliflower to a food processor and pulse briefly to break up the larger pieces.
4. Step 4: Add dried parsley, garlic and onion granules, salt, pepper, grated cheese, and breadcrumbs to the cauliflower in the processor.
5. Step 5: Pulse the mixture until it becomes sticky and starts to come together.
6. Step 6: Transfer the mixture to a bowl and stir with the back of a large spoon until it feels firm enough to shape into patties.
7. Step 7: Form small patties about ½ inch thick, taking care to make them firm and compact.
8. Step 8: Brush both sides of each patty with the beaten egg, then coat them in the extra breadcrumbs.
9. Step 9: Heat 1 tablespoon of olive oil in a pan over medium heat. Cook the patties for about 2 minutes on each side, adding more oil after flipping.
10. Step 10: Handle patties gently as they can be soft. Avoid overcrowding the pan for even cooking.
11. Step 11: Remove patties from the pan and transfer to a plate. Let them rest for a minute to firm up before serving.

Tips & Variations

• Patting the cauliflower dry after boiling helps prevent soggy patties and improves crispiness.
• Try using different strong cheeses like Parmesan or smoked Gouda for unique flavors.
• For a vegan option, substitute the egg with a flaxseed or chia seed egg and use vegan cheese.
• Adding chopped fresh herbs like cilantro or chives can add a fresh twist.
• Serve with a tangy yogurt or tahini sauce for extra flavor.

Storage

Store leftover patties in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet over medium heat to restore their crispiness. Avoid microwaving as it can make them soggy. These patties can also be frozen before cooking; just thaw and cook as usual.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower for this recipe?

Yes, you can use frozen cauliflower. Just make sure to thaw it completely and squeeze out any excess moisture before pulsing and mixing.

How do I prevent the patties from falling apart while cooking?

Press the mixture firmly when shaping the patties and coat them well with egg and breadcrumbs. Cook them gently without overcrowding the pan, and allow them to rest briefly after cooking to help them firm up.

Vegetarian Cauliflower Patties Recipe

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★★★★★

4.5 from 131 reviews

These Vegetarian Cauliflower Patties are a delightful combination of tender cauliflower, sharp mature cheddar, and crispy breadcrumbs, pan-fried to golden perfection. Perfect as a snack, appetizer, or a light meal, these patties are flavorful, low in calories, and easy to prepare using simple ingredients and stovetop cooking.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 8–10 patties 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Vegetarian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetable and Cheese

• 14.11 ounces (400 g) cauliflower florets
• 1 cup (120 g) mature cheddar cheese or another strong cheese, coarsely grated

Seasonings and Binders

• 1⅓ teaspoons dried parsley
• ⅓ teaspoon garlic granules
• ⅓ teaspoon onion granules
• ⅓ teaspoon fine sea salt plus pepper to taste
• 7 tablespoons (45 g) breadcrumbs plus 2 more for coating
• 1 egg, lightly beaten

Cooking Oil

• 2 tablespoons olive oil

Instructions

1. Boil Cauliflower: Place the cauliflower florets in a pot with about one inch of water, cover, and bring to a boil. Reduce heat and simmer for 4 to 5 minutes until the cauliflower is softened but not fully cooked. Drain and set aside to cool completely. Pat dry with a paper towel to remove excess moisture.
2. Pulse Cauliflower: Transfer the cooled cauliflower to a food processor and pulse briefly to break down the larger pieces without pureeing them entirely.
3. Add Ingredients: Add the dried parsley, garlic granules, onion granules, salt, pepper, grated cheddar cheese, and 7 tablespoons of breadcrumbs to the cauliflower in the food processor.
4. Combine Mixture: Pulse the mixture until it starts to become sticky and all ingredients are well incorporated.
5. Form Patties: Transfer the cauliflower mixture to a bowl and stir with the back of a large spoon until the mixture firms up. Shape the mixture into small patties approximately half an inch thick, ensuring they feel firm for easier cooking.
6. Coat Patties: Brush both sides of each patty with the beaten egg, then coat them evenly with the additional breadcrumbs for a crisp outer layer.
7. Cook Patties: Heat 1 tablespoon of olive oil in a pan over medium heat. Carefully cook the patties for about 2 minutes on each side until golden brown, adding a little more oil when flipping. Avoid overcrowding the pan and handle patties gently as they will be soft.
8. Serve: Remove cooked patties from the pan and place them on a plate. Let them rest for one minute to firm up before serving warm.

Notes

• Pat the cauliflower dry after boiling to prevent soggy patties.
• Do not over-process the cauliflower; keep some texture for the best mouthfeel.
• Handle patties gently while flipping as they can be fragile before cooking.
• Do not overcrowd the pan to ensure even cooking and proper crisping.
• These patties can be served with a dipping sauce of your choice, such as yogurt-based dips or tomato chutney.

Keywords: Cauliflower patties, vegetarian appetizers, fried cauliflower cakes, healthy snacks, cheesy vegetable patties