Savory Cauliflower and Cheese Cakes

Savory Cauliflower and Cheese Cakes
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.

Cauliflower is a cruciferous vegetable that is full of fiber. It is low in calories, carbs and fat, and tastes delicious when transformed into these cheesy cakes.

  • Prep time
    15 min
  • Servings
    6 Servings
  • Serving size
    2 cakes
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    2 cakes
  • Amount per serving Calories 50

  • Total Fat 2g
    • Saturated Fat 1g
  • Cholesterol 35mg
  • Sodium 120mg
  • Total Carbohydrate 3g
    • Dietary Fiber 1g
    • Total Sugars 1g
  • Protein 6g
  • Potassium 200mg

Choices/Exchanges: 1 Lean protein



  • cauliflower head ((about 2 pounds) cut into florets)
  • eggs
  • extra light sharp cheddar (shredded)
    1/2 cup
  • Parmesan cheese (freshly grated)
    2 tbsp
  • salt (optional)
    1/2 tsp
  • black pepper
    1/8 tsp


  1. Preheat the oven to 375 degrees F. Line a muffin tin with paper liners.

  2. Place the cauliflower florets in a food processor and pulse until you get a fine texture similar to rice.

  3. In a medium bowl, mix together the cauliflower and remaining ingredients.

  4. Scoop about 1/4 cup cauliflower mixture into each muffin cup. Bake for 30-35 minutes until the cakes are lightly golden on top.

  • Recommended

    Use 2 eggs for sure, definitely needed for proper binding. My head of cauliflower produced 12 cakes.

  • Not recommended

    Good idea, but it doesn't work. First, it was crumbly and didn't hold together. Probably would be better with 2 eggs. They stuck to the paper cups. Next time, I'd make them in greased muffin tins. Also, they were bland. I would add some onion and red bell pepper, along with some seasoning. Basically, didn't work at all. Not a total waste. I scraped them off the paper and refrigerated for use in a casserole tomorrow.