Vegetarian Cauliflower Patties

These cauliflower patties are crispy on the outside and soft on the inside thanks to the addition of breadcrumbs and cheese. They can be prepared ahead, are extremely versatile and easy to put together, perfect served either hot or cold.

These cauliflower patties are made using a handful of simple ingredients including breadcrumbs, which help to bind the cauliflower mixture and produce a crispy finish. They also contain cheddar cheese, another fantastic binding ingredient, which also adds flavour and gives them a deliciously soft texture.

What I also love about these patties with cauliflower is their versatility. They work as a side dish (in place of potatoes or rice), a light vegetarian meal as well as snack (served either hot or cold).

Cauliflower patties ingredients and substitutions

• Cauliflower: when buying cauliflower look for white, firm cauliflower with healthy, green leaves.
• Breadcrumbs: you can use homemade breadcrumbs (I recommend coarse rather than very fine breadcrumbs, or a mixture, for added texture). Use gluten free breadcrumbs, if required.
• Cheese: I used mature cheddar cheese, but you can use another strong cheese instead.
• Herbs: I used dried parsley, but thyme or tarragon (or your favourite herb mix) are fine to use, too.
• Onion and garlic granules: add flavour.
• Salt and pepper: to taste.
• Egg: used for coating the patties. Leftover egg can be refrigerated and added to your scrambled eggs the next day. Alternatively coat the patties with a little yogurt or milk.
• Oil: use either olive oil or vegetable oil.

How to prepare the cauliflower for patties

I have made these veggie patties both with raw as well as precooked cauliflower. Although both versions worked the latter tasted better (personal preference), which is why I have selected it for this post.

For best results boil the cauliflower for a few minutes until a little softened but still quite crunchy. That way your cauliflower cheese patties will have texture as well as great flavour! See Instructions below for details.

Step-by-step recipe instructions

1.Boil cauliflower: Place the cauliflower florets in a pot, add an inch of water, cover and bring to the boil. Lower the heat and simmer for 4-5 minutes until softened but not cooked completely. Drain and set aside to cool.

• TIP: Once cooled pat the cauliflower dry with a paper towel.

2. Pulse: Place the cauliflower in a food processor and pulse briefly to break up the larger pieces.

3. Add ingredients: Add the herbs and seasoning, cheese and breadcrumbs.

4. Combine: Pulse until the mixture starts becoming sticky.

5. Form patties: Transfer the cauliflower mixture to a bowl and stir with the back of a large spoon until it becomes firm. Form small patties approx. ½ inch thick (take time doing this making sure your patties feel firm).

6. Coat in breadcrumbs: Brush both sides of each patty with the egg wash then coat in breadcrumbs.

7. Cook patties: In a pan heat 1 tablespoon of oil and cook the patties over a medium heat for approximately 2 minutes on each side (add a little more oil after turning them over).

• TIP: Take care when turning the patties over - they will be soft. Do not overcrowd the pan.

8. Serve: Remove from the heat, transfer the patties to a plate, set aside for a minute (to allow them to firm up) then serve.

How I like to serve cauliflower patties

As a meal: My favourite way of serving these cauliflower cakes is as a light vegetarian meal, with a little avocado or dill mayo and crunchy salad (such as raw beet salad or coleslaw).

As a side dish: They make a great alternative to potatoes or rice, or even salad! Perfect with chicken, salmon or turkey recipes.

As a snack: If I have them as a snack (either hot or cold) I love to dip them in a yogurt-based sauce, such as ranch or dill and mustard, or simply with a dollop of ketchup!

What can I make ahead

• Cook cauliflower: You can cook the cauliflower, then cool and pat it dry before covering and refrigerating overnight.
• Form patties: You can also form the patties, coat in breadcrumbs then cover and refrigerate overnight, and cook the following day.

Do I have to use a food processor

I recommend that you do. The food processor helps to bind the cauliflower patties mixture and does so quickly and efficiently. I tried using a potato masher to first mash the cauliflower and then bring all the ingredients together, but this was a laborious process which did not yield very good results.

Top tips

• After cooking and cooling the cauliflower pat it dry before making the patties to get rid of excess moisture.
• The cauliflower mixture is blended in a food processor in order to bind the ingredients and form a thick mixture that's easy to work with.
• I recommend using a large non-stick pan for cooking the patties.
• Do not overcrowd the pan.
• Best served hot, soon after cooking, while crispy. Leftover cauliflower patties can be refrigerated, covered, for up to 3 days. Reheat in the microwave or serve as a cold snack (see serving suggestions above).
• Not suitable for freezing.

More veggie patties to try next

• Broccoli Cheese Patties
• Beetroot and Potato Patties
• Mung Bean Patties with Mushrooms & Cheese
• Sweet Potato Fritters (Vegan, Gluten Free)
• Red Cabbage Patties

See also these other easy, delicious side dish recipe ideas!

Recipe

Keep in touch!

If you make this cauliflower patties recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!

Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right in your mailbox!