Cauliflower Patties

By • October 24, 2013 • 27 Comments


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Author Notes: This is a recipe I adapted from my daughter's Nonna Angela Favale who showed me how to make these years ago. I made some simple adjustments and this has been and will remain a favorite side dish for my famiglia for years to come.cucina di mammina

Food52 Review: WHO: Cucina di mammina is an artist, food blogger, and wine lover living in Ft. Myers, Florida.
WHAT: A virtuous, savory pancake studded with shallots and cauliflower.
HOW: Boil your cauliflower; saute your shallots. Mix it all into a batter with flour, eggs, parsley, and cheese, shape into cakes, and pan-fry them.
WHY WE LOVE IT: We love how these little cakes taste like latkes -- but they're more savory, more January-appropriate. We see these as an hors d'oeuvre, or as a light lunch with a salad, or topped with a fried egg for breakfast.
A&M

Serves about 4 to 6

  • 1 large cauliflower (washed & trimmed into bite size pieces)
  • 3 to 4 shallots, peeled and chopped
  • 2 to 3 small garlic cloves (peeled and finely chopped)
  • 3 to 4 large organic eggs
  • Fresh italian flat leaf parsley
  • 1/2 cup to 3/4 cup grated Romano cheese
  • 1/2 cup shredded low moisture mozzarella
  • 1/4 to 1/2 cup (or more if needed) unbleached baking flour
  • 1/4 to 1/2 cup (or more if needed) whole milk
  • Salt and pepper to taste
  • Light olive oil (for cooking)
  1. Place a large stockpot filled with water to boil on the stove top. Once it comes to a full boil, add the prepared cauliflower and cook until tender, but not too mushy. Drain and rinse with cold water, set aside to cool.
  2. Saute the shallots and garlic in olive oil until soft and fragrant; do not brown. Remove from heat and set aside.
  3. Break the cooked cauliflower pieces down into very small pieces using your hands or a knife. The cauliflower needs to be solid enough to taste and create texture, but not so large as to not allow the patties to cook properly.
  4. Add the eggs, cooked shallots and garlic to the bowl of cauliflower and season with salt and pepper to taste. Mix this well and add some flour and milk to begin creating a batter-like consistency (start with 1/4 cup of each and add more as needed; adjust to get the desired consistency.)
  5. Add the grated cheese, shredded mozzarella and chopped fresh parsley to the mix and blend well until combined. Again, test the thickness here and adjust accordingly adding flour and milk until you are satisfied.
  6. NOTE: The mixture for these patties is a bit of trial and error as it needs to resemble a very thick pancake batter without being too dry or worse, too thin and runny.
  7. Heat a large non-stick skillet to medium-high heat and add drizzle of the light olive oil and test the mixture by spooning a small pattie into the skillet and watch how it cooks and holds its shape.
  8. Use your spatula to press and form the pattie in the skillet as it cooks to make sure it maintains shape and cooks through. Adjust your heat and resist the urge to flip too soon, allow the pattie to cook until light golden brown (about 3-4 minutes each side depending on your stove) before you flip them.
  9. Continue forming and cooking the patties, adding more light olive oil as you go. Remove the cooked patties to a large flat platter to cool (do not overlap them until cooled.) Taste the first patties and adjust your salt and pepper seasoning for the remaining batter, if needed.
  10. I love to serve these after letting them cool as they are much more flavorful at room temperature. These are the ideal hostess side dish (plan to make these during the upcoming holidays) that you can make ahead.
  11. Store them in a sealed container in the refrigerator and simply deliver them to your host and let them come back to room temperature before serving.

Comments (27) Questions (0)

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21 days ago Black Girl, Will Travel

Love these...

Annette_in_paris_nov_2012

21 days ago cucina di mammina

Thanks for your kind comment! So happy to know you like this recipe, it is one of my family's favorite.

Annette_in_paris_nov_2012

21 days ago cucina di mammina

Thank you so much for commenting, Alexandra Parsons! I would love the idea of a curry version of these patties... will you be posting your recipe here on Food52? Let me know as I would love to try your version too :)

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21 days ago Alexandra Parsons

I have made a curried version of these before, so it's nice to see another version and use of wonderful cauliflower!
My curried cauliflower patties are a fav for lunch with salad, supper with fish and even breakfast with rocket and a poached egg on top! Yummo

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about 1 month ago Candace Honey

This sounds fantastic but I can't do flour! Do you think this would be possible with almond flour?

Annette_in_paris_nov_2012

about 1 month ago cucina di mammina

Candace Honey... thanks for commenting and I think you could certainly use almond flour (I would test it for right amount and how it affects the flavor). I work with some gluten free flours like potato and chestnut flour which could be worth testing too.
I would check into the new gluten free flour mixes and see if they hold up to the test of thickening without getting too sticky or chewy.

I would love to hear from you after you try this and get your permission to share your modifications with my food blog followers ( I will certainly credit you for the testing!)

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about 1 month ago Barbara

What a great idea - trying to incorporate more vegetable dishes and my family went crazy over these - thank you so much

Annette_in_paris_nov_2012

about 1 month ago cucina di mammina

Thanks for the feedback, Barbara! I hope you enjoy them as much as we do... It's heartwarming to see people enjoying the same foods I have loved since I was a young girl :)

Annette_in_paris_nov_2012

about 1 month ago cucina di mammina

Thanks Jan! I am so happy to hear you and your husband enjoyed this dish... Love the idea of adding a poached egg, will try his next time. We love to make a size able batch and freeze some for later, great after school snack or start of a quick weeknight meal. Grazie tante :)

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about 1 month ago Jan

These are delish! My husband has been eating them for breakfast witha pooched egg on top. Also, they freeze really well, just defrost and heat on griddle. Thanks, for a great recipe to add to the "go to" list!

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about 1 month ago jen

A great savory treat...used whole wheat flour and 2% milk and didn't effect the great flavor. Would love an idea for a dipping sauce or something to pour over it...felt like it needed that.

Annette_in_paris_nov_2012

about 1 month ago cucina di mammina

Thanks for the great feedback Jen! love to hear the ingredient change worked... a dipping sauce, hmmmm. I will have to think about one that would work possibly work. Maybe something made with Greek yogurt as a base so it stays healthy.

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3 months ago Jodi

Delicious! As comforting as mac and cheese, but much classier & healthier! Will make again!

Annette_in_paris_nov_2012

3 months ago cucina di mammina

So happy to hear you liked my recipe... Greatly appreciate your comment and feedback. Looking forward to sharing more new recipes with you soon

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3 months ago foodtoglow

Lovely cruciferous version of latkes! I think I will try this with za'atar added, and feta instead of the Romano and mozzarella.

Annette_in_paris_nov_2012

3 months ago cucina di mammina

Great idea, foodtoglow... I also change up the cheese at times so let me know what you think... love your idea about adding za'atar too.

Stringio

3 months ago Wendy Dameron

My kids love latkes....perhaps I can trick them with these scrumptious looking patties? Thank you for the variation from potato or zucchini pancakes!

Annette_in_paris_nov_2012

3 months ago cucina di mammina

Your are more than welcome and thank you in return for trying my recipe. Please let me know what you think after you have tried it for yourself. I hope you love them as much as we do :)

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3 months ago tastysweet

These look delicious. Will certainly attempt to make these. Can you tell me approximately how large the head of cauliflower is. Like 3LB or less?
I am in Bonita Springs, Fl. Hi neighbor.

Annette_in_paris_nov_2012

3 months ago cucina di mammina

Tasty sweet, thanks for commenting on my recipe. I usually use a medium size cauliflower (probably 2-3 lbs at most). Wonderful to meet a new SW Florida foodie neighbor!

Stringio

3 months ago Judy Feldman

Do you think this would work well with corn meal instead of flour?

Annette_in_paris_nov_2012

3 months ago cucina di mammina

Judy, I am not sure how the corn meal will hold together... The flavor would be great but I would test a small batch and try a cornmeal with a flour-like grind not too coarse. Please let me now how your test works out, I would like to try it too!

Annette_in_paris_nov_2012

4 months ago cucina di mammina

Thanks Luciemom! try this recipe, it seems to please people of all ages... especially the little ones. You can change up the cheese varieties here to your taste, I happen to like sheep's milk cheeses but they are sharper/tangier and not everyone's favorite so I reserve some only for me and my husband.

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4 months ago Luciemom

I wish I had had this recipe a few days ago! I made cauliflower latkes from another recipe and they were a little bland, so I did end up adding Parmesan and an onion. Delicious!

Annette_in_paris_nov_2012

4 months ago cucina di mammina

Thank you so much Food52 for the kudos on my famiglia's Caulifower Pattie recipe!! we adore these veggie patties and we eat them as a side, lunch treat or late night snack

Annette_in_paris_nov_2012

6 months ago cucina di mammina

Grazie tante for the comment, Muse. I hope you enjoy these as much as we do.

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6 months ago Muse

This recipe is definitely a keeper...thank you for sharing it! Peace, Light and Love.