This recipe for Cauliflower Patties was one of the first to fill a significant gap in comfort food for me when I started eating low carb. I love potato pancakes and hashbrowns. When I first started experimenting with this recipe, I was hoping for something that would replace hashbrowns, but, in reality, I ended up with something closer to potato pancakes.
This cauliflower patty recipe has turned into an excellent replacement for potato pancakes. At this point, I would choose to eat them instead of potato pancakes, even if I didn’t need to for dietary concerns.
The nutritional value is so much better, and the flavor is every bit as satisfying. The interior remains soft and tender while the outside browns nicely and is crispy. They are equally great with syrup and butter, or salt and butter and work equally well at breakfast or dinner.
One of the exciting things that often happens when you’re changing to a low carb or keto diet is that you try to find equivalent substitutions for your current favorite foods. While this may work in some situations, sometimes it’s also satisfying to discover new flavors and textures that you’ve not experienced before.
Sometimes these experiments turn into “happy accidents” of new flavor profiles, textures, and flavors. This recipe is one of those. While this cauliflower patty recipe has many of the attributes of potato pancakes, it also has its own uniquely satisfying characteristics.
How to Make Cauliflower Patties
I prefer to start with frozen riced cauliflower. It is more convenient for me. I buy 5 – 1 pound bags at a time from Costco or Sam’s Club.
You can also use raw cauliflower, rice it, and partially cook it. If using fresh, do not cook to the point of mush, or the cauliflower will break down while preparing the recipe.
Preparing Your Ingredients
Thaw or precook the cauliflower.
Melt the butter in a saucepan or the microwave. Do not let it get too hot as you will be mixing it with raw eggs, and you don’t want them to start cooking.
Mix the eggs with the cauliflower until well blended.
After the eggs and cauliflower are well blended, sprinkle the remaining dry ingredients on top of the cauliflower mixture and mix quickly.
A few notes about psyllium husk powder:
If you have never worked with it before, it is a great binder and thickener in low carb and keto baking. However, when it contacts moisture, it begins to jell and swell. It will clump quickly if not handled correctly.
There are also a number of brands that naturally turn your food purple. I use Konsyl or NOW brand and have not had that issue with either.
After the drying ingredients are well blended with the cauliflower and eggs, pour the melted butter in and mix again.
Cooking Your Cauliflower Patties
Heat a nonstick frying pan or skillet over medium to low heat. Once the pan is hot, drop batter about two tablespoons at a time on to the pan. It will want to stay rather thick, so it is usually necessary to spread it out a bit. You want to be the batter to be about 1/4 – 3/8 inch thick.
Cook until the edges are browning and the tops are dry. Flip over and cook the other side for about the same length of time.
Serve hot with your choice of sweet or savory toppings.
These cauliflower patties also freeze well for reheating later. To reheat.
- 4 large eggs
- 1 pound riced cauliflower frozen, thawed
- 1 tsp onion powder
- 1 tsp salt
- 1 tbsp psyllium husk powder
- 3 tbsp grass fed butter melted
- Melt butter in a microwave or on stove top and set aside. It should be just melted, not too hot. If too hot it will start to cook the eggs when added to the egg/cauliflower mixture.
- Mix eggs and cauliflower in a medium mixing bowl until well blended.
- Sprinkle onion powder, salt, and psyllium husk powder on top of egg/cauliflower mixture.
- Mix together quickly. Psyllium husk powder will clump together if not stirred in immediately.
- Pour melted butter into egg/cauliflower mixture.
- Mix well again.
- Heat a non-stick frying pan or griddle over medium-low heat.
- Add mixture to the hot pan, about 2 tbsp at a time to form 4 inch circles. Flatten to form patties about ¼ – ⅓ inches thick.
- Cook until tops are dry and edges begin to brown.
- Flip each and continue cooking until they are browned on both sides.
- Serve with your choice of salty and savory or sweet toppings.
Nutrition label is calculated by automated third-party services. The nutritional information provided here is an estimate only, for informational purposes only, and can vary depending on the specific ingredients, preparation and accuracy of the third-party system used for calculations. It is always best practice to confirm the nutritional calculations, especially if nutritional information is critical to your diet plan.
Kim has been living and thriving as a lifestyle controlled Type 2 Diabetic since 2015.
She loves keeping up with current research as well as experimenting in the kitchen to keep her low carb diet interesting and flavorful.
She lives in East Central Wisconsin with her husband and loves to travel whenever possible.