Cauliflower patties are an alternative to potato patties and latkes, ideal for those watching their carbohydrate intake, or who just love cauliflower. They're similar to patties and fritters found in Jewish and Middle Eastern cooking. The mild flavor of cauliflower allows you to customize and season them your taste with flavorful additions such as shredded cheese, chopped onions and fragrant herbs.
Things You'll Need
- Fresh cauliflower
- Cutting board
- Chef's knife
- Steamer basket
- Mixing bowl
- Potato masher
- Bread crumbs
- Shredded Parmesan
- Onions, minced
- Garlic, minced
- Fresh herbs, chopped
- Large skillet
- Vegetable oil
Cut cauliflower into small florets on a clean cutting board and steam over boiling water in a steamer basket on the stove. Steam for about five to 10 minutes, or until the cauliflower is fork-tender.
Mash the steamed cauliflower in a mixing bowl using a potato masher, along with bread crumbs, eggs, salt and pepper to taste. For every head of cooked cauliflower, use about three eggs and a 1/2 cup of bread crumbs.
Add optional ingredients for flavor, such as shredded Parmesan cheese, minced garlic, onions and chopped parsley. The mixture should be thick but moist. Add water if necessary.
Shape the cauliflower mixture into patties about about 2 to 3 inches wide. Heat 1 to 2 tablespoons of vegetable oil in a large skillet over medium heat.
Place the cauliflower patties into the hot oil in the skillet. Use a spatula to slightly flatten the patties. Cook for about 3 minutes on one side, or until it is golden brown. Flip over and cook the other side until golden brown and set. Drain on paper towels and serve hot.
Tips & Warnings
- Serve the cauliflower patties with a horseradish or sour cream-based sauce.
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