Cheesy Cauliflower Disappointment


This was supper last night. I tried a recipe found online for cauliflower — I love cauliflower, raw or cooked — but it was a disappointment. If I make it again, it will be with a few adjustments: maybe a sharper, more flavourful cheese than the “old” cheddar I used; maybe some minced onions and garlic. Also, my mixture couldn’t be formed into patties in the usual way, as it was too wet and sloppy; I had to glop it into the pan by dropping it from a spoon, and then flatten each mound into a pattie. Also I used bread crumbs, not having ever purchased panko, whatever that is, in my life. And the cayenne gave the patties some heat, but not much flavour. I wonder now, did I add the salt? And olive oil isn’t the kind to use if you’re setting your stove at medium-high heat, as it burns too quickly.

I was impressed to see how the cooked cauliflower mashed up just like potatoes!

Here’s the recipe; you great cooks out there, please do send your suggestions for making this more flavourful:

Cheesy Cauliflower Patties

1 head cauliflower
2 large eggs
1/2 c cheddar cheese, grated
1/2 c panko or bread crumbs
1/2 t cayenne pepper
olive oil

Cut cauliflower into florets & cook in boiling water until tender, about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko or bread crumbs, cayenne & salt to taste.

Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.


4 thoughts on “Cheesy Cauliflower Disappointment

  1. I like to pan fry onions to add to bland dishes, I make sure they are well caramelized and deglaze the pan as well. I also add garlic granules to dishes that are quite bland. No salt added to food at our house, so all ideas re adding flavour are interesting to me!


  2. I have made these & loved them: (Olive oil is not a good oil for frying, it has a fairly low “smoke point”)
    6 cups roughly chopped raw cauliflower (from 2 small heads)
    3 cloves garlic, crushed
    1 cup white whole wheat flour
    2 extra large eggs, beaten
    1/2 cup plus 2 tbsp grated Pecorino Romano
    1/4 cup parsley, finely chopped
    1/3 cup hot water
    3/4 teaspoon kosher salt and pepper
    4 teaspoons olive oil
    Steam the cauliflower in 2 1/2 cups water over medium heat until tender, about 5 to 6 minutes. Drain and quickly rinse under cold water to stop it from cooking. Chop the cauliflower into smaller pieces with a knife once steamed and measure to make 5 cups. Set aside the rest for another use. [I use whatever I have right away]
    In a large bowl, combine the steamed cauliflower, flour, garlic, eggs, grated cheese, parsley, 3/4 teaspoon kosher salt and pepper. Add water so that batter becomes slightly more dense than pancake batter.
    Heat a 12-inch nonstick skillet over medium-low heat, add 1 teaspoon of oil coating bottom of the pan. Use a 1/4 cup measuring cup to form fritters. You can fit 4 fritters at a time, flattening them slightly with the back of the measuring cup. Cook until golden brown, about 2 1/2 to 3 minutes on each side. Repeat with the remaining oil and batter 3 more times.


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