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plate with cauliflower burger with feta served with aurugla salad and white yogurt, and sprinkled with sliced almonds

Almond Cauliflower Patties With Feta and Parsley

  • Author: Michal Martinek
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: About 8 patties 1x

Description

Gluten-free & paleo cauliflower patties, baked in the oven. Eat them with an arugula salad and tangy yogurt.


Scale

Ingredients

  • 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

Instructions

  1. 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.
  2. Drain in a colander and cool under cold running water, or in an ice bath. Drain well again, shaking out any excess water.
  3. 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.
  4. Add the eggs, almond flour, feta cheese, parsley, salt, black pepper and nutmeg, and mix. Refrigerate for minimum 30 minutes.
  5. Preheat the oven to 375 degrees, and line a baking sheet with parchment paper.
  6. 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.
  7. Bake in the oven for 20 minutes until firm and golden brown, about 40–45 minutes. Remove from the oven and serve hot or at room temperature.

Notes

  • 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