Paleo-Friendly Crispy Cauliflower Cakes – a delicious recipe with Cauliflower, Ghee, Garlic, Chives, Coconut flour, Eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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!
553
kcal
Calories
55
g
Fat
11
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 Cauliflower, 1 tablespoon Ghee (or Coconut oil, melted), 2 teaspoons Garlic powder, 2 tablespoons Chives (chopped), and more.
Yes, Paleo-Friendly Crispy Cauliflower Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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