Cheesy Cauliflower Pancakes are low carb, super tasty, and perfect for lunch or a side dish!
I love cauliflower and discovering new ways to use it for low carb recipes. I started making these Cheesy Cauliflower Pancakes a couple of years ago as a low carb alternative to these yummy corn fritters. The first time I made them my family and I couldn’t get enough of them. They are full of flavor and super tasty! We enjoyed them so much, I started making them for lunches, as a side with our favorite meals, and even for breakfast a time or two.
CHEESY CAULIFLOWER PANCAKES
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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!
Want more cauliflower recipes?
- Cauliflower Rice
- Slow Cooker Cauliflower Cheese Soup
- Low Carb Cauliflower Breadsticks
- Buffalo Cauliflower Bites
- Loaded Cauliflower Casserole
- Mini Cauliflower Pizza
- More side dish recipes…
Tools used to make this Cheesy Cauliflower Pancakes recipe
Large Pot: This pot is a kitchen essential for everything from dinner to desserts. I use mine all the time and with proper care, it’ll last for years and years.
Mixing Bowl: These mixing bowls are perfect for mixing and serving. I love the varied sizes so I always have to right size bowl for all my mixing needs.
Large Skillet: This skillet is my go-to kitchen tool. It’s large circumference and high sides make it perfect for cooking anything from one pan meals to soups and sauces.
- 1 head cauliflower or a 16 oz bag of frozen cauliflower
- 2 large eggs
- 1/2 to 3/4 cup shredded cheddar cheese
- 1/4 cup thinly sliced green onions
- 1/2 to 1 cup bread crumbs
- 1/4 to 1/2 teaspoon cayenne pepper
- 1/4 to 1/2 teaspoon salt
- 2 to 3 tablespoons olive oil
- Light sour cream for garnish
- Thinly sliced green onions for garnish
- Cut cauliflower into florets and cook in boiling water until tender, about 10 minutes.
- Drain and mash the cauliflower while it is still warm.
- Stir in the cheese, eggs, green onions, bread crumbs, cayenne & salt. Adjust seasoning to taste. (Start with the lower amount of cheese, breadcrumbs, cayenne, and salt. Add more as needed for taste and binding the pancake mixture together.)
- Coat the bottom of a skillet with olive oil over medium-high heat.
- Form the cauliflower mixture into patties about 3 inches across.
- Cook until golden brown & set, about 3 minutes per side. Remove to a paper towel-lined plate to drain.
- Serve pancakes on a plate and top with sour cream and more green onion, if desired.
Looks yummy but am on the keto diet so no bread crumbs. Are they just fir crunch?
I want to lnow what to serve with these fir a simple brunch
Aubrey Cota says
Eggs, smoked salmon, roasted veggies, fruit. Mimosa’s!!!!
Just wondering if you can store these in fridge or freezer??
Aubrey Cota says
Shouldn’t be a problem, you may have the best results if you have a Foodsaver.
Recipe does not say how many pancakes it makes. One 3 inch pancake certainly is not enough and two pancakes will be 14g Carbs. Just getting used to this counting carbs.
Aubrey Cota says
It states that this makes 12 pancakes. This is not meant to be a meal all in it’s own so if you prefer to eat more than one, then yes the nutrition facts will increase.
I did something wrong … mixed all in food processor and they’re not sticking together… more of a cauliflower smash fried up in a scramble. Still tasty!
JP Falcon says
Looking forward to trying this recipe out, though I would like to make it lower in carbs by removing the bread crumbs..I guess I will need to find anothet binding agent….
I just made these for my kids (with whole wheat bread crumbs and spinach added in). They LOVED them! It’s a rare thing for them to eat what I fix and they cleaned their plates! Thank you!
These are good! Mine didn’t turn out as pretty as yours, but I really enjoyed them! I’m a beginner cook and this was just the right recipe… thanks!
Lynn Bean says
This sounds tasty but I like others wonder about using breadcrumbs. 1 cup of breadcrumbs is 324 calories and contains 540 mg of sodium (!) Similar amount of mashed potato (no additions) contains 125 calories and 13 mg of sodium. Chickpea flour 1 cup is 309 calories and 36 mg of sodium.
You might need to use more potato to bind the mix but it’s still the best option even if you use double! The humble potato has an unfairly bad name!
PS these are all metric measurements as I’m Australian but that doesn’t change the message.
Chrysoula Brison-Holtzhauer says
Eilis Wood says
would the mix keep in the fridge for a few days as i’m on my own so wouldn’t use it all in one go, thanks x