Description
These crispy cauliflower patties make an incredible ultimate breakfast option that’s low-carb, gluten-free, and packed with flavor. Made with riced cauliflower, Parmesan, almond flour, and fresh herbs, they are pan-fried to golden perfection and can be served with lemon wedges and Greek yogurt for a delicious, satisfying meal.
Ingredients
Scale
Cauliflower Patties
- 1 medium head cauliflower (about 1.5 lb), cut into florets or 4 cups riced cauliflower
- 2 large eggs
- 1/2 cup finely grated Parmesan cheese
- 1/2 cup almond flour
- 2 green onions, thinly sliced
- 2 tablespoons chopped fresh parsley
- 2 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 2–3 tablespoons olive oil for pan-frying
For Serving (Optional)
- Lemon wedges
- Greek yogurt
Instructions
- Prepare the Cauliflower: Steam or microwave the cauliflower florets until tender, about 5–7 minutes, or if using riced cauliflower, cook for 3–4 minutes. Drain well, then place the cooked cauliflower in a clean towel and squeeze out as much moisture as possible to ensure crisp patties.
- Mix the Ingredients: In a large bowl, combine the squeezed cauliflower, eggs, Parmesan cheese, almond flour, sliced green onions, chopped parsley, minced garlic, kosher salt, black pepper, and smoked paprika. Mix thoroughly until the mixture holds together when pressed.
- Form the Patties: Shape the mixture into 8 equal patties about 3 inches wide and 1/2 inch thick. If the mixture feels loose, chill for 10 minutes or add 1–2 tablespoons more almond flour to help bind them better.
- Heat the Oil: Warm 1–2 tablespoons of olive oil in a large nonstick skillet over medium heat.
- Cook the Patties: Add the patties in a single layer without crowding the pan. Cook each side until deep golden and crisp, approximately 3–4 minutes per side. Add more oil as needed when cooking the remaining patties.
- Drain and Serve: Transfer the cooked patties to a wire rack or paper towel–lined plate to drain excess oil. Serve hot with lemon wedges and a dollop of Greek yogurt, or use them in breakfast sandwiches.
Notes
- To bake instead of pan-frying, brush both sides of the patties with oil and bake at 425°F for 18–22 minutes, flipping once halfway through.
- You can substitute 1/2 cup plain breadcrumbs for almond flour (note this is not gluten-free).
- For a dairy-free option, replace Parmesan cheese with 1/3 cup nutritional yeast.
- Optional add-ins include 1/2 teaspoon chili flakes, 1/2 teaspoon cumin, or 1/2 cup shredded cheddar cheese.
- Make-ahead tip: Refrigerate cooked patties for up to 4 days or freeze for up to 2 months. Reheat in a 400°F oven or air fryer until crisp.
