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Bed of arugula and yogurt with GF & Paleo Cauliflower Patties from

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


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


  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. (DO-AHEAD: You can store the batter in the fridge for up to 1 day).
  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 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