These oven-baked Cauliflower Patties are made with almond flour, eggs, feta cheese and fresh parsley. It’s an easy, healthy, gluten-free and paleo cauliflower recipe, and ideal for dinner, appetizers or as a vegetarian side dish.
Go grab a good-looking head of cauliflower, and you’re well on your way towards making these crispy, herby cauliflower burgers.
My recipe is gluten-free and paleo, and calls for only 8 ingredients. However, feel free to adapt and make it your own.
You can use other fresh herbs, a different cheese, and even white or corn flours if you’re out of almond. (White or corn flours are not paleo, FYI).
Ingredients for Cauliflower Patties
- EGGS the classic binding agent for vegetable fritters, patties and burgers.
- ALMOND FLOUR, which adds a delicious nutty flavor and keeps this recipe very low-carb.
- FETA CHEESE, for a tasty Mediterranean spin.
- Chopped PARSLEY for fresh flavor.
- A pinch of NUTMEG to add a warming note to the patties.
- CAULIFLOWER, the star ingredient.
How Do You Make Oven-Baked Cauliflower Patties?
The process is quick. Here’s the prep overview:
- Blanch cauliflower florets in salted water for 8–10 minutes. Drain.
- Mash cauliflower in a large bowl.
- Add other ingredients.
- Mix and refrigerate for 30 minutes. This step makes the patties hold better shape.
BTW: Need a good, sturdy stirring spoon? Get a hand-carved one made by Czech artisans.
To form the cauliflower patties, use 1/2-cup as a measure.
Scoop out the batter onto a parchment-lined baking sheet. Press down to create 1-inch high, round burgers.
Stick in the oven and bake.
How to Serve Homemade Cauliflower Burgers
I love mixing up how I serve these. Some of my favorite topping/serving ideas include:
- Tangy yogurt for dipping.
- With my spicy Homemade harissa paste.
- Chunky tomato salsa.
- With mashed potatoes or tender millet hash.
- On a bed of fresh leafy greens or with lightly steamed vegetables for a low-carb, vegetarian meal.
Can I Make Cauliflower Patties Ahead of Time?
These crispy vegetarian patties are best enjoyed hot out of the oven. However, you can also make them as an easy lunch meal prep.
They’ll keep in an airtight container in the fridge for up to 3 days. To reheat, warm them in a hot skillet or oven.
The cauliflower patties also freeze well. Just ensure that they’re fully cooled, then freeze them on a baking sheet for about an hour.
After that, you can place the patties in a zip-top freezer bag or container and freeze for up to 2 months. Simply reheat from frozen in a hot oven.
More Delicious Vegetarian Recipes:
In the mood for more paleo recipes? Take a look at the full recipe collection, including these top recipes:
- Paleo Almond Butter Bread
- Seaweed-Vegetable Salad With Ginger-Lemon Dressing
- Crustless Carrot Zucchini Quiche
- Raw Vegan Tomato-Pepper Avocado Soup
Or, if gluten-free is what brought you to this Cheesy Cauliflower Patty recipe, you’ll love my other celiac-friendly recipes, starting with:
Did you make these cauliflower patties? What’s your favorite way to cook & eat cauliflower?
Tell me in the comments.Print
Almond Cauliflower Patties With Feta and Parsley
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 20 minutes
- Yield: About 8 patties 1x
These oven-baked Cauliflower Patties with feta cheese and parsley are made with cauliflower, almond flour and eggs. Perfect as a healthy, gluten-free and paleo weeknight dinner, or vegetarian lunch.
- 6 cups 2-inch cauliflower florets (about 1 medium-size cauliflower head, trimmed)
- 3 eggs, lightly beaten
- 1 cup almond flour (almond meal)
- ½ cup crumbled feta cheese
- 3 tablespoons finely chopped parsley
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1/8 teaspoon nutmeg
- Bring a large pot of salted water to a boil over high heat. Cook the cauliflower in the pot until tender, about 8-10 minutes.
- Drain in a colander and cool under cold running water, or in an ice bath. Drain well again, shaking out any excess water.
- Mash the cauliflower in a large bowl with a potato masher until about pea-size (don’t puree), yielding about 2 1/2–3 cups.
- Add the eggs, almond flour, feta cheese, parsley, salt, black pepper and nutmeg, and mix. Refrigerate for minimum 30 minutes. (DO-AHEAD: You can store the batter in the fridge for up to 1 day).
- Preheat the oven to 375 degrees, and line a baking sheet with parchment paper.
- Using ½ cup as a measure, scoop out the batter onto the baking sheet, and press down with your hands to create 1-inch high, round patties. Leave about 1 inch space between patties.
- Bake in the oven until firm and golden brown, about 40–45 minutes. Remove from the oven and serve hot or at room temperature.
- Store in the fridge for up to 3 days.
- Freeze for up to 2 months
- Serving suggestions: with spicy paleo mayonnaise; with salsa; with mashed potatoes or millet; on a bed of leafy greens; with steamed vegetables
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