Crispy Cauliflower Potato Cakes Recipe 

Crispy Cauliflower Cakes with Yogurt Dipping Sauce make for a fun appetizer or light meal. Easy to make and magically tasty! 

   2.5 cups cauliflower floret – 1 russet potato quartered lengthwise – 1 1/2 tablespoons olive oil – 2/3 cup parmesan cheese* – 1/2 teaspoon salt – 1/2 teaspoon black pepper – 1 large egg lightly beaten – 3/4 cup gluten-free panko breadcrumb

Ingredient

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For the Crispy Cauliflower Cakes 

 -1/2 cup plain Greek yogurt – 2 stalks green onion finely chopped – Zest of 1 lemon – 1 large clove garlic minced – Pinch of salt

For the Yogurt Dipping Sauce 

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Step 1

Preheat the oven to 400 degrees F.

Direction

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Step 2

Sprinkle olive oil over baking sheet cauliflower florets and potato wedges. Stir halfway during 35-minute baking. Roasted cauliflower and delicate potato wedges. Maintain a 400˚ oven. 

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Step 3

Add the roasted cauliflower and potato to a blender or food processor and pulse several times just until mixture is chunky but not smooth.

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Step 4

Mix the cauliflower potato mixture with the softly beaten egg, 1/2 cup parmesan Parmesan, salt, and pepper in a bowl. Mix well, then make patties. 

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Step 5

Pour the panko breadcrumbs and the rest of the parmesan cheese (about 2-3 tablespoons) onto a plate and mix together.

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Step 6

Dip the potato patties in the breadcrumb parmesan mixture to coat them. Place potato cake patties on a well-oiled or parchment-lined baking sheet.

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Step 6

Bake cauliflower cakes for 25 minutes at 400 degrees, flipping them half-way through baking. – Serve with yogurt sauce on top.

Also See

Vegan Corn Chowder Recipe