The low carb craze has made superstars out of some vegetables that at best were used to torture children in a previous life. Kale. Seriously. Kale. The only way kale is good is when it is cooked for a very long time in a ham hock gravy or in Kale and Andouille Soup. There, I said it. Kale becomes tolerable when cooked within an inch of its life and paired with a smoked pork product.
The next vegetable up for abuse is the poor man’s broccoli, cauliflower. Cauliflower is tolerable when you add a signficant amount of dairy products to the mix. I’ve made cauliflower puree, which can double as a quasi mashed potato substitute. Cheesy cauliflower patties are now starting to trend, which would be the logical progression. When I was a kid, my mom would make potato pancakes out of left over mashed potatoes. After fending off dinosaur attacks, of course. So, why not try to make fried patties out of cauliflower? Well, cauliflower has no starch. It also contains a lot of water. You need a lot of help to make these suckers stick together. This “help” likely defeats the purpose of choosing cauliflower, because it either adds carbs or gluten. On the plus side, it’s probably far more healthy than what you were going to eat, even with the add-ins.
I saw purple cauliflower in the store and thought that maybe such a cool color would inspire the kids to give the dish a try. My daughter did try it and didn’t really like it. Son and husband really liked it, as long as I didn’t try to say it was something that it wasn’t. In other words, these were very good cheesy cauliflower patties.
As you can see above, I subbed the patties out for English muffins in Eggs Benedict. These were really good. A savory, cheesy bottom that you didn’t have to fight with, complimented the poached egg and Canadian bacon really well. As a bonus, no need for asparagus, there was already plenty of veg on the plate!
The other time I used it, it was a vegetable for dinner.
The patty served as a very nice compliment for my steak dish! I liked it and would make it again. Definitely a different take and something to shake up the veggie routine in our house. As a bonus, very easy to make!
Cheesy Cauliflower Patties
Makes about 6-8 Patties
6 cups roasted cauliflower florets (approximately)
1/2 cup easily meltable cheese (I used Monterrey Jack)
1/4 cup panko or bread crumbs
Salt and Pepper to taste
1/4 cup butter or coconut oil (or vegetable oil)
Place all ingredients, except the butter, into food processor. Pulse until the cauliflower is coarsely ground. Remove mixture from processor and form into patties. The smaller and thinner the patties, the more likely they are to maintain their shape.
In a heavy bottomed skillet, over medium heat, melt the butter. When the butter just starts to foam, add the patties, careful not to crowd. When the patties are browned, carefully flip and cook until the other side is browned as well. About 3 minutes each side. Serve as desired.
Note: I roasted the florets at 375 degrees fahrenheit in olive oil, sprinkled with salt and pepper for about 25 minutes, turning once.