Cauliflower is like magic. It can literally be used to create almost anything. Pizza crusts, rice, fried bites, and my personal favorite – cauliflower cakes! I created this recipe one night when we had friends over for dinner. Usually when we invite our friends over we just do a bunch of appetizers that we all pitch in on, which makes it so easy and fun! That night though I noticed we didn’t have a vegetable, which is unacceptable in my eyes! I’m also crazy though! Usually we do some type of salad so I can put a little bit of greens on the table but this night we didn’t for some reason. I looked in the fridge and I had a cauliflower and a zucchini and boom 10 minutes later we had some cauliflower cakes. I was determined to add a yummy veggie. I remember my friends yelling at me telling me we don’t need a veggie it’s fine, but I would not listen! They took it back though when they all tried one and loved it and I knew it was a recipe I had to write down!
What I love most about these is you can enjoy them so many different ways. I’ve used them as a burger bun before, I love making an egg sandwich with them, I’ve used them as an open face sandwich with a little avocado and salmon, but I also love them alone, or when you dip them in your favorite condiment! When I made them the other day Will said they’d be so good under an eggs benny and now I need to try that too! You’re options are endless, which is helpful too because you can prep these at the beginning of the week and use them all week long to create different meals!
I’m always looking for a way to add some additional veggies to my plate and these are perfect for that. Made from cauliflower florets and shredded zucchini, these cauliflower cakes are low carb, nutritious, and a win for all my moms out there – kid friendly. Serve them for breakfast, lunch, dinner, or a snack, and you can enjoy these any time of the day!
What You’ll Need:
(makes 12-15 cakes)
1 small head of cauliflower
1 medium zucchini, shredded
¼ cup scallions, chopped
1 fresh squeezed lemon juice + zest
½ tsp. garlic powder
½ tsp. pink Himalayan salt
½ cup oat flour
1 tsp. baking powder
1 egg + 1 egg white
3 tbsp. olive oil, for pan
Directions:
Cut your cauliflower into small florets. Place the florets into a food processor and blend until they reach the resemblance of cauliflower rice. Remove from the food processor and place into a large bowl.
Next, shred your zucchini and chop your scallions and add both to the cauliflower mixture. Then add your lemon juice and lemon zest and mix well.
In a small bowl, combine oat flour, garlic powder, baking powder, salt, egg and egg white. Mix well until a batter forms. Pour the batter into the large bowl and mix until fully combined.
In a medium saucepan, place 1 tbsp. of olive oil over medium heat. Using your hands, form 4-5 cauliflower cakes and place in the sauté pan. Cook for about 5 minutes on each side or until golden brown. Repeat those steps over again until all the cauliflower mixture is used. I find that it usually takes me about 3 rounds. Store in the fridge for up to a week and ENJOY!
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