Roasted Cauliflower Cakes

By • October 5, 2010 6 Comments

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Author Notes: Inspired by my love of crab cakes, these little cakes take on the same shape of them but taste so wonderfully delicious you'll almost forgot they're cauliflower. - Gourmet Recipes for OneGourmet Recipes for One

Food52 Review: These little Cauliflower Cakes are easy to make and look and taste great. This versatile dish would be perfect as a first course to a fancy dinner, a side dish for the main course, or paired with soup and salad for a healthy lunch. Amazingly, even with only one garlic clove, the flavor is just right since it’s roasted along with the cauliflower. I can also see adding a little curry to these cakes if I’m pairing them with Indian food or drizzling some chimichurri over them. I also loved the addition of the frisee with lemon dressing recommended by Gourmet Recipes For One. - ChezSuzanneThe Editors

Serves 1

  • 1 head cauliflower, stemmed removed and cut into medium-sized florets
  • 1 clove garlic, roughly chopped
  • 3 tablespoons extra virgin olive oil, divided
  • Salt, to taste
  • Freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 1/4 cup freshly grated Parmigiano-Reggiano, plus extra for serving
  • 1 tablespoon flour, plus extra for dredging
  • 1 egg, beaten
  • 3-4 tablespoons breadcrumbs, plus extra for dredging
  • 1/2 head frisée, bottom cut off and leaves separated, roughly chopped
  • Juice from 1/2 lemon
  1. Preheat oven to 425°F. Place cauliflower and garlic on a baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper and gently toss to coat. Roast for 25-30 minutes, until softened.
  2. Transfer cauliflower to a food processor and pulse until mixture is coarse. Transfer to a medium bowl and stir in butter, Parmigiano-Reggiano, flour, 1/2 egg (discard extra egg or save for later use) and breadcrumbs. Add more breadcrumbs if mixture is too wet to hold together. Form mixture into 4 round patties (cover and refrigerate 2 patties for later use).
  3. Meanwhile, in a medium bowl, combine frisée, lemon juice and 1 tablespoon olive oil. Season with salt and pepper.
  4. In a medium sauté pan, heat remaining 1 tablespoon olive oil over medium heat. Add patties and cook on each side for 3-4 minutes, until lightly golden brown. Transfer patties to a serving plate and top with frisée salad.

More Great Recipes: Vegetables|Appetizers|Snacks|Cauliflower

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Comments (6) Questions (0)


about 2 years ago Gourmet Recipes for One

Anne, Karen here, the recipe creator. I haven't kept them for long in the fridge but since everything is cooked, I would say they should last a good week in there, prepped and ready to go. I haven't ever frozen them but if you do, let me know how they do. Enjoy!


about 2 years ago Anne

Can anyone advise how long the uncooked pattiesa can stay in the frig, or do they freeze well?


over 3 years ago DeArmasA

Thank you so much for posting this recipe! I made it for a friend who has a shellfish allergy and assured her that she had just had the closest thing to a crab cake she'll ever be able to try. Seriously yummy!


almost 5 years ago cbear1984

This looks great!


almost 5 years ago gingerroot

This looks lovely! Thanks for the recipe.


almost 5 years ago dymnyno

This sounds and looks delicious! It would be perfect for a dinner party...probably can make ahead of time...I'm sold!!