Paleo-Friendly Crispy Cauliflower Cakes

By • December 2, 2015 1 Comments

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Author Notes: 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
Ultimate Paleo Guide


Makes 6 to 8 cakes

  • 1 Cauliflower
  • 1 tablespoon Ghee (or Coconut oil, melted)
  • 2 teaspoons Garlic powder
  • 2 tablespoons Chives (chopped)
  • 3 tablespoons Coconut flour
  • 2 Eggs (beaten)
  • 1 teaspoon Salt
  • 2-4 tablespoons Coconut oil (for frying)
  1. 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.
  2. Remove the bowl from the microwave and set aside to cool for about 5 minutes.
  3. 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.
  4. Use your hands to form the mixture into 6 to 8 patties. Set aside.
  5. 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.
  6. Serve and enjoy!

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