These cauliflower patties are crispy on the outside and soft on the inside thanks to a combination of breadcrumbs and cheese they contain. They can be prepared ahead, are extremely versatile and easy to put together, perfect served either hot or cold.
Boil cauliflower: Place the cauliflower florets in a pot, add an inch of water, cover and bring to the boil. Lower the heat and simmer for 4-5 minutes until softened but not cooked completely. Drain and set aside to cool.TIP: Once cooled pat the cauliflower dry with a paper towel.
Pulse: Place the cauliflower in a food processor and pulse briefly to break up the larger pieces.
Addingredients: Add the herbs and seasoning, cheese and breadcrumbs.
Combine: Pulse until the mixture starts becoming sticky.
Form patties: Transfer the cauliflower mixture to a bowl and stir with the back of a large spoon until it becomes firm. Form small patties approx. ½ inch thick (take time doing this making sure your patties feel firm).
Coat in breadcrumbs: Brush both sides of each patty with the egg wash then coat in breadcrumbs.
Cook patties: In a pan heat 1 tablespoon of oil and cook the patties over a medium heat for approximately 2 minutes on each side (add a little more oil after turning them over). TIP: Take care when turning the patties over - they will be soft. Do not overcrowd the pan.
Serve: Remove from the heat, transfer the patties to a plate, set aside for a minute (to allow them to firm up) then serve.
Notes
After cooking and cooling the cauliflower pat it dry before making the patties to get rid of excess moisture.
The cauliflower mixture is blended in a food processor in order to bind the ingredients and form a thick mixture that's easy to work with.
I recommend using a large non-stick pan for cooking the patties.
Do not overcrowd the pan.
Best served hot, soon after cooking, while crispy. Leftover cauliflower patties can be refrigerated, covered, for up to 3 days. Reheat in the microwave or serve as a cold snack (see serving suggestions in post).