Cheesy Cauliflower Pancakes

I love cauliflower and discovered several ways to use it for low carb recipes.  I started making Cheesy Cauliflower Pancakes a couple years ago and the first time I made them, my family and I really loved them.  They are full of flavor and super tasty. Since we enjoyed them so much, I have made them many times and they are perfect for lunch or a side dish.  I do love potatoes, but when I find a way to make something low carb, I will jump on the idea.  I saw this recipe on Food.com and modified the ingredients to my liking.  I made Cheesy Cauliflower Pancakes last week after a tough boot camp workout and felt great eating something low carb after just burning hundreds of calories.  If you do not use all of the mix, it refrigerates well until the next day.  I love Cheesy Cauliflower Pancakes and since I have all of the ingredients, I am going to make them for lunch today!

4.9 from 13 reviews
Cheesy Cauliflower Pancakes
 
Cheesy Cauliflower Pancakes are low carb, super tasty, and perfect for lunch or a side dish.
Author:
Recipe type: Lunch or Side Dish
Ingredients
  • 1 head cauliflower (or a 16 oz bag of frozen cauliflower)
  • 2 large eggs
  • ½-3/4 cup shredded cheddar cheese (I love cheese, so use closer to ¾ cup)
  • ¼ cup diced green onions
  • ½-1 cup bread crumbs (I usually need closer to 1 cup)
  • ½ tsp cayenne pepper (more of less to taste)
  • salt
  • olive oil
  • light sour cream (optional)
Instructions
  1. Cut cauliflower into florets and cook in boiling water until tender, about 10 minutes
  2. Drain and mash the cauliflower while it is still warm
  3. Stir cheese, eggs, green onions, bread crumbs, cayenne & salt to taste
  4. Coat the bottom of a skillet with olive oil over medium-high heat
  5. Form the cauliflower mixture into patties about 3 inches across
  6. Cook until golden brown & set, about 3 minutes per side
  7. Enjoy with some light sour cream!

 

Comments

  1. Diane Marie says

    I made these tonight as a side dish. They tasted amazing! Both my husband and myself loved them. I did have a little problem with them not binding together very well, maybe because I used a very large cauliflower?

  2. Chuck Schouwerwou says

    Hi Stacey! I suggest you research what low carb really means. The bread crumbs in your recipe render this a high carb rated dish. I adjusted your recipe to make it truly low carb – just substitute 1/4 almond flour and 3/4 chick pea flower for the 1 cup of bread crumbs to fix the carb issue. I also found that day old batter made for better tasting pancakes.

  3. Kathie Hunter says

    I live with a lot of back pain and can’t believe the relief I feel the day after eating Cauliflower and I can’t get enough of this recipe. It’s a great anti-inflammatory.

  4. Karen says

    Just made these….they tasted absolutely delicious. However, while they tasted good, they looked anything but. They didn’t hold together in the pan at all. What do you think I might have done wrong? I’m wondering if I needed another egg to help bind it.

  5. C says

    had this at a restarant and was looking for a recipe… if you eat them with cocktail sauce, they seem to be crab cakes- same texture… I also liked sprinkling them with garlic and a bit of cayenne…

  6. Tammy says

    really like this recipe I will be trying these out tomorrow as I love cauliflower and cheese but never tried it in pancake form will let you know how it goes thank you.

  7. says

    These are fantastic! Made them for dinner tonight and I embarrassed at how many of them my husband and I ate! I made them without the cayenne and they were still wonderful! This is a “keeper” recipe for years to come!

  8. says

    I just made these for lunch to go with my baked tilapia and roasted asparagus…they were fantastic. You wouldn’t know they were cauliflower unless someone told you. So good. Will be adding these to the regular rotation.

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