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+ servings

Crispy Cauliflower Cakes

Course Appetizer, Dinner, Side Dish, Snack
Cuisine Paleo
Cook Time 30 minutes
Total Time 30 minutes
Servings 6 cakes
Calories 86 kcal


  • 1 head Cauliflower
  • 1 tbsp Ghee (or Coconut oil, melted)
  • 2 tsp Garlic powder
  • 2 tbsp chives (chopped)
  • 3 tbsp Coconut flour
  • 2 Eggs (beaten)
  • 1 tsp Salt
  • 2-4 tbsp Coconut oil (for frying)


  1. Cut the cauliflower into florets. Place the florets in a food processor and pulse until they become a rice like texture. Transfer the riced cauliflower to a large microwave-safe mixing bowl and microwave on high for 2 to 3 minutes, until cooked through.
  2. Remove the bowl from the microwave and set aside to cool for about 5 minutes.
  3. Add the melted ghee (or coconut oil), chopped chives, garlic powder, coconut flour, eggs, and salt to the mixing bowl. Mix until all the ingredients are well combined.
  4. Use your hands to form the mixture into 6 to 8 patties. Set aside.
  5. Heat the coconut oil in a skillet over medium heat. NOTE: You want the coconut oil to be deep enough to partially submerge the patties.
  6. Fry the patties in the coconut oil until browned, about 2 to 3 minutes per side. Remove the patties from the oil and place on a paper towel lined plate to remove any excess oil.
  7. Serve and enjoy!
Nutrition Facts
Crispy Cauliflower Cakes
Amount Per Serving
Calories 86 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 7g44%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1g
Cholesterol 6mg2%
Sodium 327mg14%
Potassium 33mg1%
Carbohydrates 6g2%
Fiber 3g13%
Sugar 2g2%
Protein 2g4%
Vitamin A 300IU6%
Vitamin C 5mg6%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.