A wonderful vegetarian entree or delicious as an appetizer, these cauliflower cakes can be made gluten free by using gluten free panko.

Cauliflower Pancakes

Serves 4


1 small head cauliflower, trimmed and cut into florets

1 medium potato, peeled, cut into chunks

2 shallots, halved

2 tablespoons olive oil

2 oz. fontina, shredded

1 tsp. thyme, chopped

1 large egg, lightly beaten

1 clove garlic, minced

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup panko breadcrumbs

2 tablespoons grated Parmesan


4 cups mixed baby greens

3 Tb. olive oil

2 Tb. lemon juice

salt and pepper, to taste


1 Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

2 Place the cauliflower, potato and shallots on the baking sheet. Drizzle with the olive oil and season with salt and pepper. Roast until tender about 35 minutes.

3 Transfer the roasted vegetables to a food processor and pulse to chop. In a medium bowl combine the cauliflower mixture, cheese, thyme, egg, garlic, salt and pepper.

4 Combine the panko and parmesan on a plate. Shape the cauliflower mixture into 8 one inch cakes. Dredge in the panko and place on a baking sheet.

5 Bake until browned about 25 minutes, turning once.

6 Meanwhile combine the greens in a medium bowl and toss with the lemon and olive oil, season with salt and pepper. Serve each person two cakes on top of the greens. Garnish with orange sections, if desired.

cauliflower cakes

Print Friendly, PDF & Email