Roasted Cauliflower Cakes Recipe

Name: Roasted Cauliflower Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 frisee, bottom cut off and leaves separated, roughly chopped; Juice from 1/2 lemon

Servings: persons

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 frisee, bottom cut off and leaves separated, roughly chopped
Juice from 1/2 lemon

1
Preheat oven to 425u00b0F. 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 frisee, lemon juice and 1 tablespoon olive oil. Season with salt and pepper.
4
In a medium saute 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 frisee salad.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Roasted 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.

That's it — enjoy your meal!

Roasted Cauliflower Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions