Cheesy Cauliflower Patties (Keto)
These golden patties combine tender cauliflower with Pecorino and melty cheese, spiced up with paprika and chili.
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Servings: 10 patties
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
Procédé
- 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.
Notes
You can substitute Parmesan for the Pecorino. Whichever you use, grate it yourself fresh from a block!
Equipment: oven set to 200 degrees Celsius, flat-bottomed glass, grater (four-sided box grater).
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