Crispy Cauliflower Potato Cakes Recipe

Enjoy Crispy Cauliflower Cakes with Yoghurt Dipping Sauce as an appetiser or light meal. Simple to make, magically tasty!


For the Crispy Cauliflower Cake – 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 For the Yogurt Dipping Sauce – 1/2 cup plain Greek yogurt – 2 stalks green onion finely chopped – Zest of 1 lemon – 1 large clove garlic minced – Pinch of salt


To make yoghurt sauce Stir all ingredients in a bowl and refrigerate until serving.

Step 1

Preparing cauliflower cakes Heat the oven to 400°F. Place cauliflower florets and potato wedges on a baking sheet and drizzle with olive oil. 

Step 2

Stir halfway through baking for 35 minutes. Potato wedges should be fork-tender and cauliflower florets browned. Keep the oven at 400 degree.

Step 3

Pulse roasted cauliflower and potato in a blender or food processor until chunky but not smooth.

Step 4

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

Step 5

Mix the panko breadcrumbs and 2-3 tablespoons of parmesan cheese on a plate.

Step 6

Coat potato patties in breadcrumbs and parmesan. Put potato cake patties on a well-oiled or parchment-lined baking sheet.

Step 7

Bake cauliflower cakes at 400 degrees for 25 minutes, flipping halfway. Put yoghurt sauce on top.

Step 8

See Also

See Also

Chunky Avocado Dip Recipe