Cheesy Cauliflower Patties Recipe

I made these Cheesy Cauliflower Patties because I wanted melty cheese without the carb guilt and because my oven was giving me side-eye from all the takeout boxes. They’re basically tiny, crispy vegetable miracles that somehow trick people into thinking they’re eating something naughty. Try them because they’re forgiving, transportable, and perfect for pretending you meal-prepped when really you just browned a bunch of things and called it a plan.

Once, my husband decided to “help” by grating cheese into the food processor while the toddler attempted to paint the dog with pesto. The cheese turned into a buttery paste, the toddler was hygienically questionable, and the dog looked smug. I burned a batch while trying to referee a snack-related meltdown and then ate the third attempt straight off the spatula because who am I to waste perfectly imperfect cheese? Moral: keep helpers at arm’s length, give kids a bowl of grapes, and accept that some dishes are destined for sacrifice. Yes, this pan is too small. No, I won’t wash fewer dishes.

Time-Saving Hacks

– Use frozen riced cauliflower (thaw and squeeze) because buying fresh and ricing it is a vibe I have on weekends I don’t have.
– Pre-shredded cheese is slightly sacrilegious but totally acceptable when you’re hungry.
– Make patties on a baking sheet lined with parchment so the spatula does the heavy lifting and you do less scrubbing. Pro tip: if you press them flat on the sheet with a measure, they cook evenly and flip like champs.
– Double the batch and freeze extras between parchment sheets. Pull out, reheat in the oven or air fryer — instant “I had my life together” dinner.
– Use one bowl for mixing and tossing—less assembly, fewer dishes. I won’t pretend I don’t reuse the same spoon.

Serving Ideas

– Slap them onto a bed of rocket or spinach with a lemony yogurt drizzle for something pretending to be healthy.
– Dip options: sriracha mayo, tzatziki, or plain ketchup if you’re emotionally committed to nostalgia.
– Top with avocado slices and a squeeze of lime if you want to impress strangers on the internet.
– Serve with wine if the kids drove you nuts, or with sparkling water if you enjoy irony.
– Keep it simple: one patty + one napkin + no judgement.

What to Serve It With

Roasted sweet potatoes, a crunchy slaw, a grain salad (quinoa or farro if you’re feeling bougie), or tucked into a pita with pickles and hot sauce. Also works as a burger swap—because buns are optional and melty cheese is not.

✔Tips & Mistakes

– Don’t skip squeezing the cauliflower dry. Soggy patties are a betrayal.
– Too many patties in one pan = steam bath, not crisp edges. Respect personal space.
– If your mixture is too loose, add a little extra cheese or an egg—yes, eggs are basically culinary duct tape.
– Flipping early is the #1 way to make sad, falling-apart patties. Let them form a crust.
– If one cracks, salvage it by pressing it back in the pan and pretending it was intentional (“rustic” is in right now).

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. Keep in an airtight container for 3–4 days. Reheat in an oven or air fryer for the best crunch revival; microwave if you hate texture but love convenience. Freeze patties on a tray, then bag them for up to 3 months.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Try adding chopped herbs, grated parmesan instead of cheddar, crumbled feta for tang, or diced jalapeño for attitude. Want vegan? Use a flax egg and your favorite dairy-free cheese (results may vary, but hope is allowed).

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Cheesy Cauliflower Patties Recipe

Delicious and crispy cheesy cauliflower patties that are easy to make!

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.25 cups grated cauliflower Use fresh cauliflower florets.
• ▢ 1 cup shredded cheese Cheddar works well for flavor.
• ▢ 2 large eggs Beat lightly before mixing.
• ▢ 0.5 cup bread crumbs Panko crumbs for extra crunch.
• ▢ 1 teaspoon garlic powder Enhances flavor.
• ▢ 0.5 teaspoon onion powder Add extra on request.
• ▢ 0.25 teaspoon black pepper Freshly ground for best flavor.
• ▢ 1 tablespoon olive oil For frying.

Instructions

Preparation Steps

• First, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• In a large mixing bowl, combine the grated cauliflower, cheese, eggs, bread crumbs, garlic powder, onion powder, and black pepper.
• Mix everything until it forms a thick batter. If it seems too wet, add more bread crumbs.
• Using your hands, form the mixture into patty shapes and place them on the prepared baking sheet.
• Brush the tops with olive oil to help them crisp up in the oven.
• Bake for 20 minutes, flipping halfway, until golden brown.

Notes

Serve with a yogurt dip for added flavor.