We recently attended a German wine event – six wines paired with appropriate appetizers. The wines were excellent and so was the food. Ed really liked the cauliflower cakes and was inspired to make a gluten-free version at home so that I could enjoy them.
I’m so glad that he did as they were delicious! You start by steaming the cauliflower until it’s tender and then chopping it up into small pieces (around the size of peas). Then you mix in eggs, gluten-free flour (or regular all purpose flour if you’re not gluten sensitive), scallions, chives and garlic and form them into patties. These were on the thick side – you could make them smaller and not as thick if you prefer. Sauté them in a pan and you’re ready to eat. We topped them with Greek yogurt mixed with chives. You could also use sour cream.
If you like potato pancakes as much as I do, you’re going to really enjoy these. The taste is almost identical but they’re more healthy. Plus they are a great way to disguise veggies for any non-vegetable lovers in your life.
I spent much of my life ignoring cauliflower. Little did I know that it such a versatile and tasty vegetable.
| Cauliflower Cakes (Gluten-Free) | Print |
- 1 large head cauliflower, cut into florets (evenly sized)
- ½ cup gluten-free flour (or all-purpose flour)
- 2 large eggs, lightly beaten
- 3 cloves garlic, minced
- 4 scallions, chopped
- 2 tablespoons minced chives, divided
- 1 to 2 tablespoons olive oil
- Sea salt and freshly ground black pepper
- ½ cup plain fat-free Greek yogurt or sour cream
- Steam cauliflower over high heat for 5 to 7 minutes until it is fork tender.
- Let cool a few minutes and transfer to a cutting board. Cut cauliflower into small pieces (about the size of small peas).
- Measure out about 4 cups of chopped cauliflower and transfer to a large bowl. (You shouldn’t have too much extra.)
- Add flour, eggs, garlic, scallions and 1 tablespoon of chives to cauliflower and stir until well combined. Season with sea salt and freshly ground black pepper.
- Scoop out about a half a cup of mixture and form a patty – you can flatten them more in they frying pan with a spatula – and place on a plate. Repeat until you’ve made all of the patties (about 8).
- In a small bowl, mix Greek yogurt with remaining tablespoon of chives. Season with sea salt.
- Heat a nonstick frying pan over medium-low heat and lightly coat it with olive oil. Cook fritters for 3 to 4 minutes and flip for an additional 2 to 3 minutes. Transfer fritters to a plate lined with paper towels.
- Serve warm topped with the yogurt-chive mixture.
Quite yummy! Instead of chopping the cooked cauliflower, I put it in a bowl and cut it with a pastry blender. It worked well, and was probably less messy.
Susie – Great tip! Thank you for sharing. And, so glad you liked the recipe!