These cheddar and cauliflower cakes are a delicious alternative to meat or potatoes. You can add them to salads or use them as an alternative to biscuits or rice. Top them with beans, creamed chicken, or tomato gravy. They are not only low-carb and gluten-free, but they also taste great!
The easiest way to shape them is to line a baking sheet with parchment paper and then use a ring mold of some type. I had a food ring, but a biscuit cutter, pancake or egg ring, or a canning jar ring could work as well. Fill the ring to a depth of about 1/2-inch and tamp down a bit. Remove the mold and you'll have a perfectly round cauliflower cake! Repeat with the remaining mixture and bake to perfection. The tops will not brown as much, but the cakes set nicely and the bottoms become golden brown.
I added Cajun seasoning, but you can use fresh or dried herbs or another seasoning blend, depending on your taste and how you will be using the cakes.
- 1 large head cauliflower (about 1 1/2 pounds)
- 1 1/2 cups cheddar cheese (shredded sharp)
- 2 large eggs (beaten)
- 1 teaspoon Cajun seasoning (or creole)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper (freshly ground)
- 1/2 teaspoon kosher salt (omit this if the Cajun seasoning has salt in it)
- Heat the oven to 400 F (200 C/Gas 6). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Cut the cauliflower into small florets and put them in a steaming basket over a few inches of simmering water. Cover the pan and steam for about 15 minutes, or until just tender. Drain well.
- Put the cauliflower in the bowl of a food processor and pulse several about 6 to 8 times. Alternatively, use a potato masher or ricer to mash the cauliflower. It should still have some texture when you're through mashing. Put it in a large bowl and let it cool for 5 or 10 minutes.
- Add the cheese, beaten eggs, and seasonings to the cauliflower and mix well.
- Place a ring mold or food ring of any size (canning jar lid, English muffin ring, a pancake mold, or round cookie or biscuit cutter) on the prepared baking sheet and add cauliflower mixture to a depth of about 1/2 inch. I used a muffin scoop to keep them fairly uniform in size. It depends on the size of your rings. Repeat with the remaining cauliflower mixture. They don't spread, so you can keep them quite close together.
- Bake the cauliflower cakes for 20 to 25 minutes, or until the bottoms are well browned. Remove the pan from the oven and let them cool for 10 minutes to set before removing from the pan.
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