Healthy, crispy and delicious cauliflower cakes with feta cheese and dill pickle sauce are loaded with flavors and good for you ingredients.
Cauliflower Cakes with Feta Cheese and Dill Pickle Sauce
On a busy Friday morning, I was in search for a quick and healthy lunch recipe for me and my daughter. I knew I had a cauliflower head in my fridge which needed to be utilized till it turned bad. I could definitely make a no-fail Leek and Cauliflower Soup, that I recently published and which tastes amazing. But given that last week, we've eaten all kinds of soups, I was searching for a decent alternative.
Did I say that I love Pinterest? It's my favorite searching tool when it comes to finding yummy recipes. Naturally, I started looking for my pinned recipes with cauliflower and immediately found a cool and healthy recipe of cauliflower cakes by Cocinerita. I loved that she incorporated nutritional yeast in her recipe. I use this ingredient quite often since it gives your dishes additional protein boost.
Remember my most pinned recipe of Quinoa Patties With Zucchini And Feta Cheese? Not that I'm bragging, but those are a bomb. So I thought to myself, hey, why not to make a similar healthy and delicious recipe but using a cauliflower? With a few simple tweaks to the original recipe, I made a cauliflower cakes, that I literally, couldn't stop eating. Moreover, they tasted great even on a second day.
I highly recommend you not to skip the dill pickle dip part. It gives the cakes unexpected crunchy and zesty bite.
Recipe
Ingredients
For the cakes:
- 1 medium size cauliflower head 450 grams, cut into florets
- 3 tablespoons cornmeal
- ¼ cup flour
- 4 tablespoons nutritional yeast
- 2 cloves garlic finely minced
- 1 ½ teaspoon salt
- 2 large eggs
- 100 grams Feta cheese crumbled
- vegetable oil for cooking
For the dill pickle dip:
- 2 tablespoons plain non-fat yogurt
- 1 baby dill pickle finely chopped
- 1 small clove garlic finely minced
- 1 tablespoon chopped dill
- salt to a taste
Instructions
For the cakes:
- Bring a medium pot of water to a boil and cook the cauliflower for about 7 minutes until tender.
- Drain the water and pulse the florets in a food processor 3-4 times, until they are broken down to smaller pieces.
- In a large mixing bowl, combine cauliflower, flour, cornmeal, nutritional yeast, garlic, salt, Feta Cheese and beaten eggs. Mix everything well.
- In a large skillet, heat 3 tablespoons of vegetable oil and over medium heat.
- Working in batches spoon about a heaping tablespoonful of batter onto a skillet flattening it slightly with the back of the spoon.
- Cook for 2-3 minutes on each side until brown and crisp.
- Add more oil if needed.
For the dill pickle dip:
- In a small bowl, combine all ingredients and serve as a dipping sauce for cauliflower cakes.
I would say it's a pretty basic recipe. You're welcome to customize it and add more vegetables if you like. Think zucchini, carrots, bell pepper. You can also experiment with different cheeses. But I definitely recommend you to include Feta cheese, since it's naturally salty, tangy and sooooo good.
I hope you'll enjoy this recipe of Cauliflower Cakes with Feta Cheese. Let me know in the comments section below.
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Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Erin Barrick says
This has become one of my favorite recipes. They come together quickly for a fast, yet tasty, lunch. I have even served them for brunch topped with sour cream, pickled red onions, smoked salmon, and capers. Delish!
Iryna says
Erin, thank you so much for your comment! I'm happy that you enjoyed these cauliflower cakes!
Rosanna says
Can you omit the nutritional yeast? -Rosanna
Iryna says
Absolutely. Just replace it with a few tablespoons of flour or cornmeal if the batter is too liquid.
Kristie says
just made these... amazing! We topped ours with salmon avacado salad, and these served as our low carb alternative. Just great! My 3 kids loved it, even my very picky eater. I added up the net carbs and with 20 patties it made it 3 net carbs each! For whatever reason my phone won't let me rate it, but 5 stars for sure!
Iryna says
Thank you Kristie! I'm very glad that you and your family enjoyed this recipe! Salmon and avocado salad sounds like a great healthy topping. I should probably try that too:)
JC Gibbs says
Thanks so much for the shout-out and visiting my blog! Your Cauliflower Cakes look super yummy and right now I'm craving some! Hugs!
Iryna says
Thank you too! I loved the recipe, these were delicious!:)
Leigh says
These look really good! I'd love it if you'd share the recipe at the Healthy Living Link Party.
Blessings, Leigh
Gigi says
These look and sound perfect! I have some cauli-"rice" in my freezer and I'm going to use it to make a GF version of these (subbing my GF flour blend that I make + GF cornmeal). Can't wait!! 🙂
Iryna says
Cauli "rice"? I've never tried that before, but definitely interested. I want to explore more vegan recipes. Thanks for your comment Gigi!