Gluten-Free Cheesy Cauliflower Patties

Why You’ll Love This Recipe

I love how these patties come together with minimal ingredients and effort. They’re naturally gluten-free and a great way for me to sneak more veggies into my meals. The cheese adds richness and flavor, while the cauliflower keeps them light yet satisfying. I can also make them ahead of time and reheat them when I need a quick bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cauliflower florets

• Shredded cheese (like cheddar or mozzarella)

• Eggs

• Gluten-free breadcrumbs or almond flour

• Garlic powder

• Onion powder

• Salt

• Pepper

• Chopped fresh herbs (like parsley or chives)

• Olive oil or butter for frying

Directions

1. I start by steaming or boiling the cauliflower florets until they’re soft, then I let them cool slightly.

2. I mash the cauliflower until it’s smooth but still has some texture.

3. In a large bowl, I mix the mashed cauliflower with shredded cheese, eggs, gluten-free breadcrumbs, garlic powder, onion powder, salt, pepper, and herbs.

4. I shape the mixture into small patties using my hands.

5. I heat olive oil in a nonstick pan over medium heat and cook the patties for about 3–4 minutes per side, until golden and crispy.

6. I place them on a paper towel to remove excess oil before serving.

Servings and timing

This recipe makes about 8–10 patties, enough for 3–4 servings.
Preparation takes around 15 minutes, with an additional 10–12 minutes for cooking.
In total, I usually have them ready in under 30 minutes.

Variations

I sometimes swap the cheese for feta or goat cheese for a different flavor profile. Adding finely chopped spinach or grated zucchini (squeezed dry) gives the patties more texture and nutrients. For a spicier version, I mix in a pinch of chili flakes or a dash of hot sauce. I also like using almond flour for a grain-free option.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I pop them in the oven at 350°F (175°C) for 10 minutes, or I re-crisp them in a skillet over medium heat. They also freeze well—after cooling, I freeze them on a baking sheet, then transfer to a freezer-safe bag. When I want one, I reheat it straight from frozen in the oven.

FAQs

How do I keep the patties from falling apart?

I make sure to squeeze out any extra moisture from the cauliflower and use enough binder (like eggs and breadcrumbs) to help everything stick together.

Can I bake these instead of frying?

Yes, I often bake them at 400°F (200°C) for 20–25 minutes, flipping halfway through for even browning.

What kind of cheese works best?

I usually use sharp cheddar for strong flavor, but mozzarella, parmesan, or a blend all work well too.

Are these patties keto-friendly?

They can be, especially if I use almond flour instead of breadcrumbs and stick to low-carb ingredients.

Can I make them ahead of time?

Yes, I prep and shape the patties, then refrigerate them uncooked for up to 24 hours. When I’m ready, I just fry or bake them fresh.

Conclusion

These gluten-free cheesy cauliflower patties are a staple in my kitchen when I want something quick, wholesome, and flavorful. They’re endlessly versatile, easy to prepare, and satisfying for any time of day. Whether I serve them hot and crispy from the pan or pack them up for later, they always bring comfort and taste together beautifully.

Gluten-Free Cheesy Cauliflower Patties

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Gluten-Free Cheesy Cauliflower Patties are crispy, golden fritters made with mashed cauliflower, cheese, and simple seasonings. They’re naturally gluten-free, low in carbs, and perfect as a snack, appetizer, or light meal.

• Author: Lizaa
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 8–10 patties (3–4 servings)
• Category: Appetizer
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 4 cups cauliflower florets
• 1 cup shredded cheese (cheddar or mozzarella)
• 2 large eggs
• 1/2 cup gluten-free breadcrumbs or almond flour
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh herbs (parsley or chives)
• 2 tbsp olive oil or butter (for frying)

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Instructions

1. Steam or boil cauliflower florets until soft, then drain and let cool slightly.
2. Mash cauliflower until mostly smooth with some texture remaining.
3. In a large bowl, combine mashed cauliflower, shredded cheese, eggs, gluten-free breadcrumbs or almond flour, garlic powder, onion powder, salt, pepper, and herbs.
4. Shape mixture into small patties using your hands.
5. Heat olive oil in a nonstick skillet over medium heat.
6. Cook patties for 3–4 minutes per side until golden brown and crispy.
7. Transfer to a paper towel-lined plate to drain excess oil.
8. Serve warm with your favorite dip or sauce.

Notes

• Squeeze out moisture from cauliflower to help patties hold together.
• Bake at 400°F (200°C) for 20–25 minutes if preferred over frying.
• Add spinach, zucchini, or chili flakes for variation.
• Use almond flour for a grain-free, keto-friendly version.
• Freeze after cooking and reheat straight from frozen.

Nutrition

• Serving Size: 2–3 patties
• Calories: 190
• Sugar: 2g
• Sodium: 320mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 9g
• Cholesterol: 95mg