What's the perfect heat to make cauliflower fritters?

Use a cooler skillet than you think! These patties have high-fat almond flour and cheese, both of which brown readily. To keep them from getting too dark, keep the temp low. Medium heat is good to start, but halfway 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.

What goes with low carb cauliflower patties?

For a low-carb vegetarian meal with a southwest flavor these patties are great with grain-free Keto Cornbread and Sauteed Mexican Peppers . For meat eaters, serve them with Grilled Sirloin with Chimichurri or Roasted Crispy Skin Chicken .

Low-Carb Mexican Cauliflower Patties

Name: Low-Carb Mexican Cauliflower Patties
Prep time: 15 min
Cook time: 10 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 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

Description

These Mexican low carb cauliflower patties are gluten-free, vegetarian, and deceptively easy to make! The Mexican spices transform this vegetable into a main dish that’s bursting with flavor. They taste so good they will disappear in a flash!

Ingredients

Units Scale

1 small head cauliflower, cored and chopped into large florets
3 scallions minced
2 eggs, beaten
1/4 cup chopped cilantro
1/4 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

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Instructions

Bring 1 to 2 inches of water to a boil in a large saucepan fitted with a steamer basket. Preheat oven to 300ºF. Coat a baking sheet with cooking spray.
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.
Meanwhile, stir scallions, eggs, cilantro, almond flour, spice mix and salt in a medium bowl.
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.
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.
Repeat with the remaining 1 tablespoon oil and 4 portions of remaining cauliflower mixture, adjusting the heat if necessary. Serve with lime wedges and kosher salt.

Notes

Note: The cheese in these patties 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 if they’re not ready if they seem like they are going to break apart when you go to flip them.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 2 patties, scant 1/4 cup each
Calories: 266
Sugar: 4 g
Sodium: 393 mg
Fat: 22 g
Saturated Fat: 13 g
Carbohydrates: 7 g
Fiber: 1 g
Protein: 15 g