Cooking and Meal Prep Recipes Cheesy Cauliflower Cakes By Dana Angelo White, MS, RD, ATC Dana Angelo White, MS, RD, ATC Dana Angelo White, MS, RD, ATC, is an author, registered dietitian, certified athletic trainer, and owner of Dana White Nutrition, Inc. Learn about our editorial process Updated on December 23, 2021 Medically reviewed Verywell Fit articles are reviewed by board-certified physicians and nutrition and exercise healthcare professionals. Medical Reviewers confirm the content is thorough and accurate, reflecting the latest evidence-based research. Content is reviewed before publication and upon substantial updates. Learn more. by Kristy Del Coro, MS, RDN, LDN Medically reviewed by Kristy Del Coro, MS, RDN, LDN Kristy is a licensed registered dietitian nutritionist and trained culinary professional. She has worked in a variety of settings, including MSKCC and Rouge Tomate. Learn about our Medical Review Board Print Dana Angelo White (592 ratings) Total Time: 35 min Prep Time: 15 min Cook Time: 20 min Servings: 4 (2 cakes each) Nutrition Highlights (per serving) 127 calories 5g fat 13g carbs 8g protein Show Nutrition Label Hide Nutrition Label Nutrition Facts Servings: 4 (2 cakes each) Amount per serving Calories 127 % Daily Value* Total Fat 5g 6% Saturated Fat 2g 10% Cholesterol 55mg 18% Sodium 284mg 12% Total Carbohydrate 13g 5% Dietary Fiber 2g 7% Total Sugars 2g Includes 1g Added Sugars 2% Protein 8g Vitamin D 0mcg 0% Calcium 154mg 12% Iron 1mg 6% Potassium 206mg 4% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. Want to eat more cauliflower but just not sure what to do with it? These tasty cakes are a must-try recipe even if you're thinking cauliflower isn't for you. Boil, steam, saute or roast the cauliflower ahead of time for extra fast meal prep and serve the cakes with salad or a piece of fish for a light and satisfying meal. Cauliflower and lower-fat Parmesan cheese are usually well tolerated by those who experience heartburn since they are baked instead of fried. There's no extra grease, either. Ingredients 2 cups cauliflower (cooked) 1 egg (beaten) 1/2 cup Parmesan cheese (grated) 1 cup panko breadcrumbs Preparation Preheat oven to 375 F. Line a baking sheet with parchment paper. In a large bowl combine cauliflower, egg, cheese, and breadcrumbs. Mash ingredients with a fork until well mixed. Using clean hands form into 8 cakes. Place cakes on prepared baking sheet and spray the tops with cooking spray cooking. Bake for 20 minutes until golden. Allow to cool slightly before serving. Ingredient Variations and Substitutions If you can't find fresh cauliflower at your local market, use frozen as it is just as nutritious as fresh (sometimes it is even more nutritious). If you do use frozen, simply thaw in the microwave on high for 2 to 3 minutes. Drain well to remove any excess liquid and then allow to cool slightly before mixing with other ingredients. These cakes are tremendously flavorful as they are but you can add an extra dimension of flavor by mixing in a handful fresh herbs like parsley, basil, or chives. Cooking and Serving Tips To make the tops of these cakes extra crispy, broil for 2 to 3 minutes before removing from the oven. If you do choose to broil, keep a close eye on them to be sure they don't burn. Serve over a bed of fresh greens for a vegetarian lunch or as a side dish with a piece of lean meat or fish. Rate this Recipe You've already rated this recipe. Thanks for your rating! By Dana Angelo White, MS, RD, ATC Dana Angelo White, MS, RD, ATC, is an author, registered dietitian, certified athletic trainer, and owner of Dana White Nutrition, Inc. See Our Editorial Process Meet Our Review Board Share Feedback Was this page helpful? Thanks for your feedback! What is your feedback? Helpful Report an Error Other Submit Advertiser Disclosure × The offers that appear in this table are from companies that partner with and compensate Verywell Fit for displaying their offer. These partnerships do not impact our editorial choices or otherwise influence our editorial content.