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Cauliflower Burgers With Feta and Bacon

Yields 8 burgers 1 medium-size cauliflower head, trimmed3 eggs, lightly beaten½ cup almond flour½ cup crumbled feta cheese3 tablespoons finely diced uncooked bacon3 tablespoons finely chopped parsley1 teaspoon salt¼ teaspoon freshly ground black pepper1/8 teaspoon nutmeg {pinterest_rich_pins_images} Cauliflower Burgers With Feta and Bacon {/pinterest_rich_pins_images}

Cauliflower Burgers With Feta and Bacon

  • 1/8
    Cauliflower Burgers With Feta and Bacon on a bed of spinach salad
  • 2/8
    Simple ingredients: cauliflower, eggs, bacon, almond flour, nutmeg and parsley
  • 3/8
    Mash the cooked cauliflower until it is pea-size
  • 4/8
    Add all ingredients to a bowl and mix
  • 5/8
    Using 1/2 cup as a measure, create 8 patties
  • 6/8
    Place the patties on a baking sheet lined with a parchment paper
  • 7/8
    Baked caulifower patties
  • 8/8
    Cauliflower Burgers With Feta and Bacon on a bed of spinach salad

Text, photos and food cooked by Michal Martinek

Oct 4, 2017

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Cauliflower Burgers With Feta and Bacon

My mother is an excellent cook, aims to please, and is always ready to whip out something amazing for me from scratch, typically without a recipe. I love Czech food—especially her version of it—but mostly in small doses and once every blue moon, as it tends to be on the rich, heavy side. After all, I live in Southern California, the land of green smoothies, kale salads, and grain bowls.

My mom made these burgers for me for lunch one day when I stayed with her in the Czech Republic last summer. Whenever I’m staying with her, we always have funny conversations about cooking that go like this:

Her: “What would you like for lunch/dinner?”

Me: “Nothing comes to mind. Anything, really.”

Her: “You’re terrible.”

We both looked in the refrigerator and zoomed in on a cauliflower head that was at its peak. I said, “How about something with cauliflower?” and she said, “Yep, you got it.” An hour later, we sat down to a delicious meal of flavor-packed patties that she punched up with feta and bacon (omit if you’re vegetarian) and served over mashed millet. The recipe—which I had to create and test based on her loose measurements dictated to me after lunch—is quite flexible. Her version turns out to be gluten-free and paleo, but feel free to use other fresh herbs, different cheese, and even white or corn flours if you’re out of almond. 


  1. Yields 8 burgers
  2. 1 medium-size cauliflower head, trimmed
  3. 3 eggs, lightly beaten
  4. ½ cup almond flour
  5. ½ cup crumbled feta cheese
  6. 3 tablespoons finely diced uncooked bacon
  7. 3 tablespoons finely chopped parsley
  8. 1 teaspoon salt
  9. ¼ teaspoon freshly ground black pepper
  10. 1/8 teaspoon nutmeg


Bring a large pot of salted water to a boil over high heat. Break the cauliflower into small florets and cook in the pot until tender, about 15 minutes. Drain in a colander and cool under cold running water or in an ice bath.


Mash the cauliflower in a large bowl with a potato masher or your hands (do not puree) until it has a pea-size texture, yielding about 4 cups. Add the eggs, flour, cheese, bacon, parsley, salt, black pepper and nutmeg, and mix. Refrigerate for 20 minutes.


Preheat the oven to 350 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 for 20 minutes, then take out and carefully flip each patty with a spatula. Return to the oven and continue baking for another 20 minutes, until golden brown. Remove from the oven and serve hot or at room temperature.


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