Whether you’re looking for a snack, appetizer or side dish, these crispy cauliflower cakes will wow your taste buds—leaving you wanting more. Riced cauliflower is bound together with eggs and coconut flour, giving you a moist, inner cake with a crunchy, outer layer. The garlic powder and chopped chives give a delicious and satisfying flavor. Serve by themselves or with sliced avocado and lemon.
Note: Original recipe is from http://ultimatepaleoguide.com/recipe/crispy-cauliflower-cakes/ —Ultimate Paleo Guide
6 to 8 cakes
Ghee (or Coconut oil, melted)
Coconut oil (for frying)
In This Recipe
Cut the cauliflower into florets. Place the florets in a food processor and pulse until they become a rice like texture. Transfer the riced cauliflower to a large microwave-safe mixing bowl and microwave on high for 2 to 3 minutes, until cooked through.
Remove the bowl from the microwave and set aside to cool for about 5 minutes.
Fry the patties in the coconut oil until browned, about 2 to 3 minutes per side. Remove the patties from the oil and place on a paper towel lined plate to remove any excess oil.
Use your hands to form the mixture into 6 to 8 patties. Set aside.
Heat the coconut oil in a skillet over medium heat. NOTE: You want the coconut oil to be deep enough to partially submerge the patties.