Description
These Vegetarian Cauliflower Patties are crispy on the outside and tender on the inside, made with cauliflower, mature cheddar cheese, and seasoned breadcrumbs. Quick and easy to prepare, they make a perfect appetizer or snack served hot or cold. Their versatility and make-ahead potential make them ideal for any occasion.
Ingredients
Main Ingredients
- 14.11 ounces (400 g) cauliflower florets
- 1 cup (120 g) mature cheddar cheese or another strong cheese, coarsely grated
- 1⅓ teaspoons dried parsley
- ⅓ teaspoon garlic granules
- ⅓ teaspoon onion granules
- ⅓ teaspoon fine sea salt
- Black pepper to taste
- 7 tablespoons (45 g) breadcrumbs
- 2 additional tablespoons breadcrumbs for coating
- 2 tablespoons olive oil
- 1 egg, lightly beaten
Instructions
- Boil cauliflower: Place the cauliflower florets in a pot with an inch of water. Cover and bring to a boil, then reduce heat and simmer for 4-5 minutes until softened but not fully cooked. Drain well and set aside to cool. Tip: Once cooled, pat the cauliflower dry using a paper towel to remove excess moisture.
- Pulse the cauliflower: Transfer the cooled cauliflower to a food processor and pulse briefly to break down the larger pieces into smaller, coarse bits.
- Add ingredients: Add dried parsley, garlic granules, onion granules, salt, pepper, grated cheese, and 7 tablespoons of breadcrumbs to the pulsed cauliflower.
- Combine mixture: Pulse the food processor until the mixture starts to become sticky and holds together.
- Form patties: Transfer the mixture to a bowl and stir with the back of a large spoon until it firms up. Shape the mixture into approximately 8 small patties, each about ½ inch thick, ensuring they feel firm enough to hold their shape.
- Coat patties: Brush both sides of each patty with the beaten egg, then coat generously with the additional breadcrumbs.
- Cook patties: Heat 1 tablespoon olive oil in a pan over medium heat. Cook the patties for about 2 minutes on each side, adding a little more oil after flipping. Be careful when turning the patties as they are soft, and avoid overcrowding the pan.
- Serve: Remove the patties from heat and place on a plate. Let them rest for a minute to firm up before serving hot or cold as desired.
Notes
- Patting the cauliflower dry after boiling is essential to avoid watery patties.
- Use mature cheddar or another strong cheese for better flavor.
- Handle patties gently when frying as they can be fragile.
- Do not overcrowd the pan to ensure even cooking and crispiness.
- These patties can be served hot immediately or chilled and served cold, making them versatile for snacks or appetizers.
- You can prepare the patties ahead and refrigerate before cooking.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Vegetarian
