The crispiest, most delicious cauliflower patties are golden on the outside, tender inside, and keto-friendly to the core. Riced cauliflower binds with eggs, almond flour, nutritional yeast, and turmeric into pan-fried patties with real crunch. Ready in 30 minutes as a side or appetizer.
The Crispiest, Most Delicious Cauliflower Patties
If you think you’ve tried cauliflower every way possible, think again! These crispy, golden cauliflower patties are about to become your new favorite. They’re incredibly simple, packed with flavor, and serve as the perfect canvas for your culinary creativity. This base recipe is fantastic on its own, but feel free to get adventurous. Imagine them studded with crispy bacon bits or with a melty cheese swap for the nutritional yeast. They’re absolutely divine dipped in a zesty Bacon Dressing or a cool, Creamy Italian Dressing.
Ingredients
• 1 medium head cauliflower about 1½ lbs or 680 g (24 oz), or 3 cups or 375 g (13.2 oz) pre-riced cauliflower
• 2 large eggs
• ⅔ cup or 75 g (2.65 oz) blanched almond flour
• ¼ cup or 17 g (0.6 oz) nutritional yeast
• 1 tablespoon dried chives
• 1 teaspoon (5 ml / 0.2 fl oz) finely ground sea salt
• 1 teaspoon (5 ml / 0.2 fl oz) garlic powder
• ½ teaspoon turmeric powder
• ¼ teaspoon ground black pepper
• 3 tablespoons (45 ml / 1.5 fl oz) coconut oil or ghee, for the pan
Instructions
1. Prep the Cauliflower: If using a whole head, remove the florets and pulse in a food processor until they are broken into small, rice-sized pieces about ¼-inch or 6-mm. If using pre-riced cauliflower, you can skip this step.
2. Cook the Cauliflower: Transfer the riced cauliflower to a medium saucepan and cover completely with water. Bring to a boil over medium heat and cook, covered, for 3½ minutes.
3. Drain and Squeeze: Pour the cooked cauliflower into a fine-mesh strainer set over a bowl. Using the back of a spoon, press down firmly on the cauliflower to squeeze out as much water as possible. This step is crucial for crispy patties!
4. Mix the Batter: Discard the water and transfer the drained cauliflower to the bowl. Add the eggs, almond flour, nutritional yeast, chives, salt, garlic powder, turmeric, and pepper. Stir until everything is well combined.
5. Form the Patties: Heat the coconut oil or ghee in a large frying pan over medium-low heat. Use a ¼-cup or 60-ml scoop to portion the mixture. Roll each portion into a ball, place it in the hot pan, and gently flatten with a fork to about ½ inch or 1.25 cm thick. Repeat to form 10 patties.
6. Pan-Fry to Perfection: Cook the patties for 5 minutes per side, until they are golden brown and crispy. Transfer to a serving plate and enjoy immediately!
Nutritional Information
• Nutrition Information
• MAKES: 10 patties (2 per serving)
• PREP TIME: 10 minutes
• COOK TIME: 20 minutes
• Per serving, made with coconut oil
• Calories: 164
• Total Fat: 12.3 g
• Saturated Fat: 7.9 g
• Cholesterol: 74 mg
• Sodium: 433 mg
• Carbohydrates: 6.9 g
• Dietary Fiber: 3.6 g
• Net Carbs: 3.3 g (0.12 oz)
• Protein: 6.6 g
• FAT: 68% | CARBS: 17% | PROTEIN: 16%
Pro Tips
• & Variations
• For extra flavor, mix in cooked, crumbled bacon bits with the cauliflower mixture before forming the patties.
• If you tolerate dairy, you can easily swap the nutritional yeast for an equal amount of grated Parmesan or cheddar cheese.
• Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze them for up to 1 month.
• To reheat, pan-fry in a little oil over medium heat for 1-2 minutes per side from the fridge, or 4 minutes per side from frozen.
FAQ
Q: How do I get my cauliflower patties to be crispy
A: The most crucial step for crispy patties is to squeeze as much water as possible out of the cooked cauliflower. After boiling and draining, use the back of a spoon to press down firmly on the cauliflower in a fine-mesh strainer to remove excess moisture before mixing the batter.
Q: Can I make these cauliflower patties ahead of time
A: Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to one month. Reheat by pan-frying in a little oil until heated through and crispy.
Q: What can I substitute for nutritional yeast in this recipe
A: If you are not dairy-free, you can easily replace the nutritional yeast with an equal amount of grated Parmesan or cheddar cheese for a delicious, cheesy flavor.
Q: Are these cauliflower patties keto-friendly
A: Yes, with only 3.3 grams (0.12 oz) of net carbs per serving, these cauliflower patties are a great low-carb and keto-friendly option.
Pro Tips
- The secret to crispy patties is squeezing: after boiling the riced cauliflower for 3½ minutes, press it firmly in a fine-mesh strainer to remove as much water as possible.
- Mix cooked, crumbled bacon bits into the cauliflower batter before forming the patties for an extra savory punch.
- If you tolerate dairy, swap the nutritional yeast for an equal amount of grated Parmesan or cheddar cheese.
- Use a ¼-cup measure to portion 10 patties, roll into balls, and flatten to about ½ inch in the pan; cook 5 minutes per side in coconut oil or ghee over medium-low heat.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 1 month; reheat by pan-frying 1-2 minutes per side (4 minutes from frozen).
Frequently Asked Questions
How do I get my cauliflower patties crispy?
Squeeze as much water as possible from the cooked cauliflower — press it firmly in a fine-mesh strainer with the back of a spoon before mixing the batter.
Can I make these cauliflower patties ahead of time?
Yes — store them in an airtight container in the fridge for up to 3 days or freeze for up to a month, then reheat in a pan with a little oil.
What can I substitute for nutritional yeast?
If you tolerate dairy, replace it with an equal amount of grated Parmesan or cheddar cheese for a delicious, cheesier patty.
Are these cauliflower patties keto-friendly?
Yes — just 3.3 g net carbs per serving (2 patties) with 6.6 g protein and 12.3 g fat.
Recipe card below.
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The Crispiest, Most Delicious Cauliflower Patties
Ingredients
Method
- Prep the Cauliflower: If using a whole head, remove the florets and pulse in a food processor until they are broken into small, rice-sized pieces about ¼-inch or 6-mm. If using pre-riced cauliflower, you can skip this step.
- Cook the Cauliflower: Transfer the riced cauliflower to a medium saucepan and cover completely with water.
- Bring to a boil over medium heat and cook, covered, for 3½ minutes.
- Drain and Squeeze: Pour the cooked cauliflower into a fine-mesh strainer set over a bowl.
- Using the back of a spoon, press down firmly on the cauliflower to squeeze out as much water as possible. This step is crucial for crispy patties!
- Mix the Batter: Discard the water and transfer the drained cauliflower to the bowl.
- Add the eggs, almond flour, nutritional yeast, chives, salt, garlic powder, turmeric, and pepper.
- Stir until everything is well combined.
- Form the Patties: Heat the coconut oil or ghee in a large frying pan over medium-low heat. Use a ¼-cup or 60-ml scoop to portion the mixture.
- Roll each portion into a ball, place it in the hot pan, and gently flatten with a fork to about ½ inch or 1. 25 cm thick.
- Repeat to form 10 patties.
- Pan-Fry to Perfection: Cook the patties for 5 minutes per side, until they are golden brown and crispy.
- Transfer to a serving plate and enjoy immediately!
