Truth: cauliflower has been having a moment for, well, years. While I’ve always been a fan of a good roasted or grilled head of cauliflower, I’m really embracing this low carb veggie and coming up with new ways to turn it into some of my favorite things. I do cauliflower mash and cauliflower rice on the regular but I recently learned that I can take leftover cauliflower rice (leftover from my can’t miss Shrimp and Cauliflower Grits recipe) and turn it into the most delicious Loaded Cauliflower Cakes! This simple recipe provides a low carb, Keto friendly alternative to potato patties, which are a staple if you’ve a girl from the South like me. Here’s how to make these easy, delicious and totally craveable Loaded Cauliflower Cakes.
I grew up on potato patties. Anytime we had mashed potatoes, the next morning we were sure to have potato patties. I used to love loading them up with sour cream, cheese, chives and more. However, now that I live a Keto lifestyle, I obviously don’t cook potatoes often. But what I do cook is cauliflower rice. You can check out my recipe for easy cauliflower rice made from fresh cauliflower here. With my easy cauliflower rice recipe, there are always leftovers so I recently decided to see if I could turn those leftovers into a lower carb version of potato patties and let me tell you, this is one recipe you don’t want to miss. It’s so stinking good and so easy to make. So, let me show you exactly how I do it because this is a dish your family is going to adore.
- 4 cups of riced cauliflower (cooked)
- 2 tablespoons of avocado oil
- 2 large eggs
- ¼ cup of almond flour
- 1 teaspoon of minced garlic
- 1 teaspoon of sea salt
- Pepper to taste
- ½ cup of freshly shredded sharp cheddar cheese
- Cheese, sour cream and diced green onions for garnish
- If your cauliflower rice is not already prepared, add it to a saute pan and cook it for 5-7 minutes until it is beginning to soften.
- Add the cooked cauliflower rice to a bowl along with the eggs, almond flour, garlic, salt, pepper and cheese.
- Mix all the ingredients together well.
- Form patties from the mixture and set them aside.
- Add the avocado oil to a large saute pan and heat it on medium high.
- Place the cauliflower cakes into the heated oil and cook for 4-5 minutes per side, until a brown, crispy shell has formed.
- Once cooked completely, remove the cauliflower cakes from the pan and drain them on paper towels.
- Serve the cauliflower cakes topped with sour cream, shredded cheddar cheese and diced green onions.
I start my Loaded Cauliflower Cakes with leftover riced cauliflower but if you’re not working from leftovers, you can simple rice a head of cauliflower (or by it pre-riced) and cook it till it’s beginning to soften. Whichever method you use, you want to start this recipe with already cooked cauliflower rice. Then, simple add the cauliflower rice to a bowl and mix it together with the eggs, almond flour (you can substitute crushed pork rinds for even less carbs), garlic, sea salt, pepper and freshly grated cheddar cheese.
Once I’ve added all the ingredients to my bowl, I really mix it together well, making sure that everything is incorporated.
Once my mixture is ready, I form patties that are about the size of my palm. It’s easy to adjust the size to have more smaller patties or fewer larger patties for the Loaded Cauliflower Cakes.
Once I’ve turned all of my cauliflower mixture into these cauliflower cakes, it’s time to get cooking! To cook my Loaded Cauliflower Cakes, I add my avocado oil to my saute pan and heat it over medium high heat. Then I simply place my cauliflower cakes into the oil and cook them for 4-5 minutes per side, until a brown crust forms on the outside and the middles are warm and delicious.
Once my cauliflower cakes are cooked to perfection and have that crispy exterior that’s delicious, I remove them from the heat and allow them to cool and drain slightly on a paper towel. Then it’s time to turn my cooked cauliflower cakes into Loaded Cauliflower Cakes. To do this I add them to a plate and top them with sour cream, more shredded cheese and diced green onions.
You can even add some bacon or any other topping your heart desires! Once they are ready to serve, these Loaded Cauliflower Cakes deliver big on taste and are sure to remind you of those potato patties you grew up on but without all the extra carbs.
Whether as a side, a breakfast, a brunch idea or a meal on it’s own, I promise you’ll never look at leftover cauliflower rice the same way after you transform it into these easy, delicious, craveable Loaded Cauliflower Cakes!