Baked Cauliflower Patties {Whole30, Paleo, Vegetarian, Keto, Gluten-Free, Dairy-Free}
Healthy, crispy, and delicious, these Baked Cauliflower Patties are a Whole30 compliant, paleo, gluten-free, dairy-free, and low carb delight. This easy side dish is packed with flavor and is a tasty way to get more vegetables into your meals.
I don’t like cauliflower that much.
I mean, it has zero flavor and it kinda smells like farts. What’s to like?
But wouldn’t you know it, I fell in love with these little crispy baked cauliflower patties and I think you will too. Perfect for a Whole30 round, paleo, gluten-free, vegetarian, or dairy-free eating, they are pretty much an awesome little side dish for anyone.
Thanks to the seasoning and spices (smoked paprika is in there. You knew that was happening), they have a ton of flavor and aren’t remotely boring.
And they certainly don’t taste like farts. Not even a little bit.
If you love poppable and healthy veggies, check out these Blistered Shishito Peppers and Spicy Sweet Potato Fries. Hold me, they’re yummy!
What Ingredients Are in Cauliflower Patties?
- Cauliflower (obvs)
- Egg (see notes below if you can’t eat eggs)
- Almond flour
- Fresh parsley
- Garlic powder
- Smoked Paprika
- Nutritional yeast
Can I Make These Vegan/Egg-Free?
Yes! Use your favorite egg substitute (like flax or chia egg), or 1 tablespoon of vegan mayo or plain dairy-free yogurt.
Can I Fry the Cauliflower Patties?
Sure thing! It is a bit messier but totally doable. Melt 2 tablespoons of ghee or olive oil in a cast iron skillet and cook the patties until they have a crunchy sear (2-3 minutes). Flip and cook the other side. Remove to a plate lined with a paper towel or newspaper.
If you’re new to cast iron, check out this post on removing rust from cast iron and learn to season love, and use your skillets.
How to Make Cauliflower Patties
*Detailed and printable recipe card is available at the bottom of the post.
Pulse cauliflower in a food processor until it resembles a rice texture (see notes below if you don’t have a food processor).
Combine cauliflower, egg, spices, parsley, nutritional yeast, and 1/2 cup of flour in a mixing bowl and mix to combine. Add additional flour 1 tablespoon at a time until the mixture comes together and you can form a ball with the mixture.
Line a baking sheet with parchment. Make balls (snicker) with the mixture and place them on the baking sheet. Gently press down with your hand or the bottom of a drinking glass to flatten into patties.
Spray patties heavily with olive oil cooking spray (I use my Misto filled with organic extra virgin olive oil). Bake for 12 minutes. Flip and bake for an additional 7.
Top with Cilantro Chimichurri, Homemade Green Goddess Dressing, or hot sauce. The beautiful pink veggies you see in the photos are from a batch of Encurtido. But they would also be amazing served alongside a batch of Refrigerator Pickled Beets.
Pro Tips/Recipe Notes
- You don’t need to cook or steam the cauliflower prior to chopping it. I make my patties with raw cauliflower.
- Start by adding 1/2 cup of the flour and mix the rest in a tablespoon at a time. Depending on the size of your cauli-“mince” you may not need the full cup.
- No food processor? Feel free to finely hand chop the cauliflower or grate it on a large box grater.
- Sub in 2 cups of storebought “riced” cauliflower for an even faster meal.
Variations
- If you can tolerate gluten, feel free to sub in the same amount of all-purpose flour or panko.
- You can use your favorite gluten-free flour in lieu of the almond flour if desired.
- If you eat dairy, I think it would be a crying shame to not add a little bit of shredded cheese into the mix. I would add 1/4-1/3 cup of shredded mozzarella or extra sharp cheddar.
More Recipes Like This
- Ridiculously Easy Paleo Salmon Cakes
- Crispy Oven-Roasted Butternut Squash
- Roasted Brussels Sprouts With Garlic
- Spicy Green Beans
- Air Fryer Zucchini Chips
Baked Cauliflower Patties WEIGHT WATCHERS POINTS
One serving of Baked Cauliflower Patties has 4 WW Freestyle SmartPoints.
Making this recipe or others?
Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!
Healthy, crispy, and delicious, these Baked Cauliflower Patties are a Whole30 compliant, paleo, gluten-free, dairy-free, and low carb delight.
- 3 cups cauliflower to produce 2 cups of minced cauliflower
- 1 egg
- 1 cup almond flour
- 3 tbsp fresh parsley
- 1/2 tsp kosher salt
- 1 tsp garlic powder
- 1/4 tsp smoked paprika
- 1 tbsp nutritional yeast (powdered)
Preheat the oven to 400 degrees F. Place a rack in the top third of the oven.
Pulse cauliflower in a food processor until it resembles a rice texture (see notes below if you don't have a food processor).
Combine cauliflower, egg, parsley, nutritional yeast, spices, and 1/2 cup of flour in a bowl and mix to combine.
Add additional flour 1 tablespoon at a time until the mixture comes together and you can form a ball with the mixture.
Line a baking sheet with parchment. Make balls with the mixture and place them on the baking sheet. Gently press down with your hand or the bottom of a drinking glass to flatten into patties.
Spray patties heavily with olive oil cooking spray (I use my Misto filled with organic extra virgin olive oil). Bake for 12 minutes. Flip and bake for an additional 7.
You don't need to cook or steam the cauliflower prior to chopping it.
No food processor? Feel free to finely hand chop the cauliflower or grate it on a large box grater.
Sub in 2 cups of storebought cauliflower rice for an even faster meal.
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Looks delicious! Since it’s a side dish, do you have any recommendations of what to pair it with?
Gudrun, *most* of my main dish recipes are one-pan kind of meals. But, I would say you could serve them with roasted chicken or some grilled sausage.
Honestly, I use them more as part of my breakfast. I serve them with a slice of bacon and some eggs because it is a super easy way to get some veg in at breakfast.
I can’t wait to try these! Would I do anything different if I used the frozen cauliflower rice?
I think you would definitely need to defrost it and press excess moisture out of frozen cauli rice before using. Otherwise I think they would be way too soggy.
These look great and I happen to have a bunch of frozen cauliflower rice in the freezer!