Ingredients

  • 1/2 cup butter softened
  • medium head of cauliflower, cored and cut into roughly 1-inch pieces
  • 1 Egg
  • 1 1/2 t. minced fresh parsley
  • 1/2 of a small onion, finely minced
  • 1/3 c. panko breadcrumbs (a little more if needed)
  • 1/4 t. paprika
  • 1/4 c. fresh grated Parmesan cheese
  • pepper
  • 1 teaspoon Salt
  • 1/4 c. finely shredded sharp cheddar cheese
  • 1/4 c. vegetable oil, divided

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • In a food processor, pulse the cauliflower until mostly finely chopped, about 5-7 pulses. (For my recipe, I ended up with 4 1/2 cups of cauliflower.) Melt the butter in a large skillet over med-high heat.
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Step 2

  • Add the cauliflower and 1/2 t. salt. When you hear the cauliflower begin to sizzle, cover the skillet and cook for about 3 minutes, stirring once halfway through. Uncover the skillet and cook another 2 minutes, the cauliflower will be al dente. (If there is liquid pooled in the skillet at all make sure you let it evaporate, I didn't have this problem, but you want the cauliflower to not be wet.)
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  • Length: 5 minutes

Step 3

  • Remove from heat and set aside to cool at least 10 minutes.Meanwhile, preheat oven to 200 degrees. When cauliflower has cooled, add to a large bowl along with minced onion, Parmesan and cheddar cheeses, egg and egg yolk, parsley, paprika, a few grindings of fresh black pepper and panko breadcrumbs.
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  • Length: 10 minutes

Step 4

  • Mix well. If the mixture seems too loose to make patties, add more breadcrumbs, a tablespoon or two at a time until the mix holds together better.Using a measuring cup, scoop out 1/3 c. portions and firmly pat into a patty shape. Set patties aside on a plate. You should have about 8 patties.Wipe out the skillet used to cook the cauliflower.
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Step 5

  • Place back on the burner at medium-high heat.

Step 6

  • Add 2 T. vegetable oil to the skillet and heat until the oil starts to shimmer. Carefully lay half the patties in the hot oil and cook until golden brown about 2 minutes per side, being careful that they don't fall apart when you flip them.
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  • Length: 2 minutes

Step 7

  • Remove to a paper towel-lined baking sheet and place into the oven to keep warm. Wipe out the skillet then repeat this step with the remaining oil and cauliflower cakes.
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Step 8

  • Serve hot.