Ever heard of cauliflower rice? When you use the S blade of your food processor to chop up your cauliflower florets, you’ll find that you get little rice-sized grains of cauliflower. But what to do with them and why take the time to chop your cauliflower this way? These cheesy patties are definitely a good reason.
The kids liked these patties with no toppings, but Jim and I loved the juicy slices of tomato on top. The smart blogger who created the recipe calls it “cauliflower pizza,” so you can imagine it with whatever toppings you like. And I loved the roasted cauliflower flavor from baking it in the oven! Combine that with lots of cheese and fresh tomatoes? Yum!
Recipe: Cauliflower Patties
(found at Diary of a Modern Matriarch)
2 cup riced cauliflower (I didn’t measure the cauliflower. I just riced up one medium cauliflower and used the whole thing.)
1 1/2 to 2 cups shredded mozzarella cheese
2 beaten eggs
1 tsp. crushed garlic
1/2 tsp. Italian herb blend
melted butter to brush on top for more browning, optional (I didn’t brush mine with butter and the top didn’t get as nicely browned as in her original recipe.)
Line a cookie sheet with foil and spray with non-stick cooking spray. Preheat oven to 400 degrees.
Rice cauliflower with the S blade in your food processor. Mix riced cauliflower and remaining ingredients in a large bowl until thoroughly combined. Spread mixture evenly onto foil. Bake at 400 degrees for 10 minutes, then lower oven temperature to 350 degrees. Bake an additional 18-20 minutes or until it reaches your desired. (If you prefer a little more color and crispness than mine, you will have to cook it longer or brush the top with melted butter before cooking.)
Remove from oven and cut into squares. Serve with sliced tomatoes.