Thin, crispy keto cauliflower patties: a floret pressed onto a disc of spiced pecorino, baked without flour or egg.
In the oven, the pecorino sizzles, turns golden and fills the kitchen with its aroma. The patties emerge with lacy edges, almost like a tuile, with the shape of the florets still visible in the center. Each floret is pressed onto a disc of spiced pecorino, then topped with melting cheese. Baking takes place in two stages, 20 minutes followed by 15 after flipping, for a crisp crunch without flour or egg. Serve with drinks or as a snack, with just 1 g of net carbs per piece. One to add to my keto dishes.
What are keto cauliflower patties?
The format is small and neat: ten thin patties built around whole florets. The florets are boiled for 15 minutes, cooled, then flattened with the base of a glass to about 0.5 cm thick. Press without flattening them completely to preserve their little branching shape, which helps the patties hold together.
Many patties start with grated cauliflower bound with egg and flour, then pan-fried until golden. Here, each floret stays whole and is pressed onto a base of spiced pecorino. Two things hold it together: the vegetable retains its natural connections, while the melted, browned cheese creates a firm crust. Baking in two stages dries the surface and makes it extra crispy.
The main ingredients
Cauliflower, 325 g once cooked, forms the vegetable base. Divided into ten florets and boiled or steamed for 15 minutes, it should be tender enough to flatten while keeping its structure. The pecorino, 75 g grated, provides saltiness, a golden crust and crunch: about 50 g shaped into ten even discs on the baking sheet, with the rest sprinkled on top. Freshly grated from a block, it melts and browns better; Parmesan makes a similar substitute.
A young, good melting cheese, 50 g, adds softness: a mild Gouda melts without overpowering the other flavors and helps bind the surface. The spices round things out: paprika, onion powder and chili flakes bring color, depth of flavor and heat.
Baking, crispness and serving
Shape even discs of pecorino on parchment paper, as this base becomes the crust of each patty. Bake in two stages at 200 ยฐC: first for 20 minutes, while the cheese melts, spreads and starts to brown; take the patties out, replace the parchment, flip them and return to the oven for 15 minutes. Replacing the parchment keeps them from cooking in leftover juices and fat. When they come out, the edges should be golden, with some lacy gaps, and the surface should be dry. Cooling on a wire rack helps them finish setting.
Poorly drained cauliflower leaves the center soft; patties that are too thick brown before drying out; forgetting to flip them prevents the base from crisping up; and baking until blackened makes the cheese bitter. Made without flour or egg, each patty contains 1 g of net carbs. Serve them slightly cooled as a snack or bite-sized appetizer, with chive crรจme fraรฎche, a Japanese cabbage salad or quick soy-braised mushrooms. Choose a block of pecorino to grate yourself, as some pre-grated cheeses contain starch. Leftovers keep for 48 hours in the fridge and are best reheated in the oven at 200 ยฐC rather than in the microwave, which softens the crust. For similar ideas, try air fryer zucchini and air fryer eggplant.
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Cheesy Cauliflower Patties (Keto)
Ingredients
- 325 g cauliflower boiled or steamed
- 75 g Pecorino
- 50 g cheese young and good for melting
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon chili flakes
- 1 teaspoon avocado oil, mild olive oil or high-oleic sunflower oil
Instructions
- Separate 10 florets from the stalk. Boil the florets for 15 minutes. Then leave to cool.325 g cauliflower
- Preheat the oven to 200 degrees Celsius. Line a baking sheet with parchment paper.
- Grate the cheese. Keep the Pecorino and the young melting cheese separate. Mix the Pecorino with the spices.75 g Pecorino, 50 g cheese, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon chili flakes
- Take about 50 grams (=2/3) of Pecorino and form 10 equal circles on the baking sheet.
- Place a cauliflower floret on each small mound or circle of cheese. Flatten the floret with the bottom of a glass until it is about half a centimeter thick. Do not crush it completely; leave some of its structure intact to hold everything together.
- Sprinkle the remaining Pecorino over the flattened florets. Then add the young cheese as well.
- Bake for 20 minutes.
- Then remove from the oven. Replace the parchment paper. Return the patties to the sheet, turning them over, and bake for another quarter of an hour.
- Leave to cool on a wire rack.
