These low-carb Mexican cauliflower patties are everything! They are the bee’s knees! They are gluten-free and vegetarian and will disappear in a flash they taste so good!

Low-Carb Mexican Cauliflower Patties {vegetarian} | HealthySeasonalRecipes.com by Katie Webster

Wanna know a little behind the scenes secret about my photography? Since 2011, I have taken the photographs for this blog, and all of those in my cookbook, in my bedroom.

Something Aran said at BlogHer Food (a big food blogging conference) that year inspired me to do it. Up until then, I had been shooting in my kitchen or the living room. The images I was making had a lot of problems. The light was one of many. She said, try shooting in the second floor of the house the light is often prettier on the second level. She was totally right, and in the nearly five years since then our bedroom has been my photo studio. It is very romantic.

There are three big windows, side by side that let in a ton of gorgeous clean light and handy dandy light blocking curtains already installed to control that light. I know they are meant to keep the light out while SLEEPING, but they also work great for PHOTOS. {This is what I have been telling my husband.} Hey it’s better than a treadmill. {Or is it?} It is kind of perfect.


Except that it is actually not perfect to have a photo studio in your bedroom. Please hold your bawdy comments people. Not only is our bedroom, not near the kitchen. It is not awesome to have a ton of photography equipment and a step ladder at the foot of your bed for 5 years. Nor is having a folding table and tons of props and surfaces stuffed in every corner of your sleeping oasis of calm. That is not good.


So back in January I made a change. I decided to try shooting on the first floor of the house. I completely packed up all of my stuff and moved it into my office, which is right in the main living space on the first floor. Much closer to the kitchen.

Behind the scenes photo set up by Katie Webster of Healthy Seasonal Recipes

The windows are smaller and separated by a few feet of wall, and the whole space can kinda get messy. But it is also liberating in a way. To be right there near my big computer screen (I shoot tethered) and right next to the kitchen. Since January, I have been working to adjust my techniques a bit, and I am not able to do some of the same angles, but overall it is working better than I thought it would. And, there’s no more running up and down the stairs for a sprinkle of cilantro!

Low-Carb Mexican Cauliflower Patties {vegetarian} | HealthySeasonalRecipes.com by Katie Webster

Speaking of cilantro, these Mexican cauliflower patties are everything!


They are the bee’s knees!


They are the bomb. Or is it da Bomb? Or is it just plain “they’re bomb” now?


Whatever. They are great. Like, so great that my kids ate them for afternoon snack and wanted to eat the entire pan even though they were supposed to be our dinner. Like I ate too many while I was doing the dishes, that there actually weren’t any left for dinner.


That great. Or bomb.

Low-Carb Mexican Cauliflower Patties {vegetarian} | HealthySeasonalRecipes.com by Katie Webster

A couple of cooks notes, since this is a gluten-free and low-carb recipe I have a couple of tips for you so that you don’t make the same mistakes I did.


  1. Use a cooler skillet than you think. These patties are have high fat almond flour and cheese, both of which brown readily. To keep them from getting too dark keep the temp low. The cheese has to melt and the egg has to cook to hold the filling together to make them structurally sound enough to flip. You’ll know that they’re not ready if the seem like they are going to break apart when you go to flip them.
  2. Medium heat is good to start, but half-way through the first batch of patties, you’ll probably have to reduce the heat a bit. If the pan starts to smoke a bit, you’ll know that it’s time to drop it down.
  3. I used teeny tiny spice company Mexican spice blends to make these. I highly recommend ordering a tin because they’re awesome and they make healthy cooking easier. Once you buy the tin you can also use it for these recipes: Chicken Chilaquiles, Chicken Fajita Salad, Easy Mexican Sauteed Peppers
  4. But if you don’t want to you can use any Mexican spice blend from your grocery store. Or you can make your own by mixing together: 1 teaspoon chili powder,  1 teaspoon ground cumin, ½ teaspoon garlic powder, ¼ teaspoon ground cayenne, ¼ teaspoon cinnamon.



What unusual stuff do you store in your bedroom or office? Treadmill? Photo Equipment?

Food bloggers, where do you take your photos?

Do you still say “Da Bomb” or do you say simply “bomb”???

Interested in more posts about photography? Here are some photography tips I’ve written over the years.

Mexican Cauliflower Patties ~ low-carb, gluten-free and vegetarian
Rate this recipe
Average: 3.5/5
22 ratings

Prep Time: 15 minutes

Total Time: 50 minutes

Yield: 8 patties

Serving Size: 2 patties, scant 1/4 cup each

Calories per serving: 266

Fat per serving: 22 g

Saturated fat per serving: 13 g

Carbs per serving: 7 g

Protein per serving: 15 g

Fiber per serving: 1 g

Sugar per serving: 4 g

Sodium per serving: 393 mg

Mexican Cauliflower Patties ~ low-carb, gluten-free and vegetarian

Low-carb Mexican cauliflower patties with fresh lime and kosher salt on top.


  • 1 small head cauliflower, cored and chopped into large florets
  • 3 scallions minced
  • 2 eggs, beaten
  • ¼ cup chopped cilantro
  • ¼ cup almond flour
  • 1 tablespoon Mexican spice mix I used this one
  • 1/4 teaspoon salt, plus coarse kosher salt to serve
  • 1 cup shredded sharp cheddar cheese (4 oz)
  • 2 tablespoons coconut oil
  • lime wedges


  1. Bring 1 to 2 inches of water to a boil in a large saucepan fitted with a steamer basket. Preheat oven to 300 degrees F. Coat a baking sheet with cooking spray.
  2. Add cauliflower to the steamer basket, cover and steam until the cauliflower is tender, 5 to 8 minutes. Remove basket from saucepan and allow to cool 10 minutes.
  3. Meanwhile, stir scallions, eggs, cilantro, almond flour, spice mix and salt in a medium bowl.
  4. Puree the cauliflower in a food processor fitted with a steel blade attachment until the cauliflower is paste-like, and becomes a little moist. It will not be completely smooth, more like small grains of rice. Add the cauliflower to the spice mixture and stir to combine. Add the cheddar and mix in evenly.
  5. Heat 1 tablespoon oil in a large non-stick or cast iron skillet over medium heat. Mound scant ¼ cup portions of the cauliflower mixture into the oil. Cover with a lid and cook, adjusting heat to prevent scorching if necessary, until the cauliflower patties are set up and the bottoms are browned, 5 to 7 minutes. (If the patties seem like they will break apart they are not ready to flip.) Carefully flip the patties over and continue cooking until the second side is browned, and the patties are cooked through. Transfer the patties to the baking sheet and transfer to the oven to keep warm.
  6. Repeat with the remaining 1 tablespoon oil and 4 portions of remaing cauliflower mixture, adjusting the heat if necessary. Serve with lime wedges and kosher salt.


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